Egg korma

Ingredients
5 hard boiled eggs (sliced into halves),5-8 curry leaves,1/2 tsp mustard seeds,1 red onion (grind to paste),1 tomato (cubed)
1 tsp ginger paste,1/2 tsp garlic paste,2 tbsp ground almonds,1 cup chicken stock/warm water,3 tbsp thick cream dissolved in 2 tbsp water, or heavy cream* (optional)
1-2 tbsp ghee/veg oil/olive oil,1 tsp fennel seeds/sauf,1 tsp cumin seeds,8-10 whole black pepper,
2 cardamom pods,1 tbsp coriander powder,1 tsp red chilly powder,1/2 tsp turmeric powder.

How to prepare
1.Grind all the ingredients for spice blend and keep aside. Sprinkle some of it on the halved hard boiled eggs. In a wok, heat the ghee, add curry leaves and mustard seeds (its going to splutter so better be away from the stove). Then add the pureed onion.

2.Once the onion turns pink, add the ginger and garlic paste. Then tip in the almond powder.

3.Saute the almonds for about a minute. Make sure that you are cooking at medium heat so that the almonds don't burn. Next add the spices and tomatoes. Cook till the tomatoes have formed a paste.

4.Add the stock and let it come to a vigorous boil. Reduce the heat and arrange the eggs in it. Shake the wok to coat the eggs (try not to use a spoon as it might break the eggs). Simmer for 5-8 minutes.

5.Garnish with almonds and cream.

Preparation time 15-20 min
Cooking time  11-15 min