Instructions

1. Marinate the eggs with 1/4 Tsp each of turmeric powder, red chilli powder and salt. Heat 2 tbsp oil. Fry the marinated eggs in hot oil, till golden brown. Remove and drain over kitchen towels.
2. In a deep bottom pan or wok, heat 2 Tbsp oil over medium flame. Add the thinly sliced onions and keep stirring to fry them till they turn deep golden brown in colour. Take off, drain oil and allow to cool. They will turn crisp once cooled. Crush the crisp fried onions with your hands or chop them into small pieces with the help of a knife.
3. In a bowl add the yoghurt, kashmiri red chilli powder, red chilli powder, turmeric powder, cumin powder, coriander powder and salt to taste.
4. To this, add all the whole spices, that is, green cardamom, black cardamom, cloves, black peppercorns.
5. Next, add in the ginger, garlic and cashew paste. Whisk and mix all the spices in the bowl, thoroughly together.
6. Transfer this mixture along with the fried and crushed onion to the same wok or pan. The pan should have sufficient oil remaining after frying the onions. If not, add 1 tbsp more of oil.
7. Cook over Low heat, stirring continuously. Keep cooking patiently, till the oil is released from the sides of the pan and the spices turn deeper and richer in colour. This should approximately take 8-10 minutes, as the flame is on low. A flavorful aroma should be released by now.
8. In the meantime, keep ready another spice mix to be used later while cooking. Lightly dry roast, over low flame 2-3 green cardamom, 1 small mace and 1/4 piece nutmeg. Once cool, course grind the spices in a grinder jar or using the mortar and pestle.
9. Next, increase the flame to a medium and keep stirring for another 2 minutes, before adding in the fried eggs and the coarsely crushes spice mix. Stir and cook the eggs with the spice mix for 2-3 minutes over medium heat.
10. Add 1 cup water to the pan , cover and cook for another 5-6 minutes over medium-low flame or until flavours of the Korma has seeped into the eggs, the curry looks rich and has an amazing aroma to it.
11. Before taking off the heat, add in the kasuri methi and ghee. Give a good mix, cook for a minute before removing from the flame.
12. Your Shahi Egg Korma is ready. Serve hot with Pulao, Parathas, Pooris, or any other Indian bread.