Egg Korma

Instructions

1. 1

   Heat the vegetable oil in a pan over medium heat.

2. 2

   Add the cumin seeds and let them splutter.

3. 3

   Add the finely chopped onion and sauté until golden brown.

4. 4

   Stir in the ginger-garlic paste and cook for another minute.

5. 5

   Add the coriander powder, turmeric powder, and red chili powder. Mix well.

6. 6

   Lower the heat and add the yogurt, stirring continuously to prevent curdling.

7. 7

   Add salt to taste and 1/4 cup of water. Mix well and let it simmer for 5 minutes.

8. 8

   Gently add the boiled eggs to the pan and coat them with the sauce.

9. 9

   Let the eggs simmer in the sauce for another 5 minutes.

10. 10

    Garnish with fresh coriander leaves before serving.