Today late in the morning I had to start preparing lunch,It was already 11am so I wanted to make a dish that can be done in no time.I saw a bunch of spring onions in the fridge which I got them almost 10 days before and so as the eggs and decided to make egg korma,as I told I don't have much time to soak the cashew and blend it with some poppy seeds and grated coconut which makes a traditional Korma,so I used a Instant coconut milk and crushed Cashew to make the rich and thick Gravy.
Eggs:3(Hard boil the eggs n remove the shell,make 3-4 slits on the egg and put aside)
Onion:1 medium(finely chopped)
Tomato:1 medium(finely chopped)
Spring Onions:1 bunch(optional)
Coconut Milk:1/2 cupCashew:5-8(crushed to small pieces)
Ginger Garlic Paste:1 spn
Cumin Pwd:1/2 spn
Coriander Pwd:1 spn
Red Chilli Pwd:To Taste
1.Heat oil in a pan,put in the finely chopped onions,sprinkle little salt and then fry the onions till they turn transculate,now add the cut spring onions and fry for 2 mins,and the add the ginger garlic paste,fry till the raw flavor is removed from the ginger garlic paste.
2.Add the turmeric pwd,cumin pwd,coriander pwd,chilli pwd,crushed cashew and salt to taste,mix well and sprinkle few drops of water if the mixture is too dry.Now its time for the tomatoes to add and fry them till tomatoes turn smooth.
3.Now add the coconut milk and 1.5 cups of water and let the mixture cook till oil separates,when done put the boiled and slit eggs to this coconut mixture and cook for 10-12 mins on low place to let the eggs absorb the flavors from the gravy and taste gud.
4.Serve hot with white rice or Pulka/chapathi.
I served it with rice for my lunch today and taste was YummY.
Tip:If u have tough time boiling the egg and peeling just like me,here is a tip to make your work easy.Pressure cook the eggs in water and salt on medium flame for 1 whistle,let them cool and then remove the shell.