Egg Korma

Boil the eggs, peel them, and prick them with a fork or toothpick. Set aside.

Soak the almonds in hot water for 10-15 minutes, then peel and grind them to a fine paste with little milk or water. Set aside.

Heal oil in a pan over medium-high heat. Fry the sliced onions until golden brown, then remove from the pan and set aside.

In the same pan, add the boiled eggs and stir-fry them until golden brown. Remove them from the pan and set aside.

Add cumin and green chillies to the same pan and let them crackle.

Add the ground onion paste, mix and cook for 3-4 minutes or until pinkish.

Add ginger garlic paste, stir and cook for 2-3 minutes.

Add cumin powder and cinnamon powder and mix for a few seconds.

Reduce the heat and add yogurt and stir continuously to avoid curdling. Add kashmiri red chilli powder, and salt to the pan and stir continuously. Cook for 3-4 minutes or until oil leaves the pan's sides.

Add the almonds paste and stir for a minute.

Add the boiled eggs and stir for a minute.

Pour in the milk, stir and cover the pan for 4-5 minutes on low-medium heat, stirring occasionally.

Add kewra water, sugar, and some fried onions and mix well. Adjust the gravy consistency as desired.

Transfer the korma to a serving bowl, and garnish with fried onions and garam masala.

Serve hot with naan, paratha, or roti.