Egg Korma

Sprinkle half of the curry powder on the halved hard-boiled eggs.

In a wok, heat the oil, add curry leaves and mustard seeds (it’s going to sputter so better stand away from the stove).

Add the pureed onion. Once the onion turns pink, add the ginger garlic paste. Then add in the ground almonds. 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 remaining curry powder and tomatoes. Cook till the tomatoes have formed a paste.

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.

Garnish with almonds and cream.

Serve with naan or chapati.