Heat the oil in a pan. Add mustard seeds, jeera and curry leaves to the hot oil.
After the mustard seeds splutter, add chopped onions and fry until golden brown.
Add chopped tomatoes and fry for 3 to 4 minutes, stirring in between.
Then add the ground masala paste, add a pinch of haldi (turmeric powder), add salt and cover the pan with a lid.
Boil this mixture for 10 minutes roughly. You may add 1/2 cup water if you want to make the korma a little thin.
Slit the boiled and peeled eggs lengthwise and add them to the boiling korma.
Garnish with coriander leaves and serve hot with rice or phulkas.
Eggs - 2 (boiled and peeled)
Onions - 1 medium sized- chopped into cubes
Tomatoes - 2 medium sized - chopped into cubes
Turmeric powder - a pinch
Oil - 1 tbsp
Salt to taste
To be ground into a paste:
1. Cinnamon stick - 1/2 inch
2. Cloves - 3
3. Dry Red chillies - 6 to 7
4. Coriander seeds (dhaniya) - 1 tsp
Fry 1,2,3 and 4 in a little oil.
5. Garlic flakes - 4
6. Ginger - 1/2 inch
7. Onion - 1 small chopped into rough cubes
8.Grated fresh coconut - 1 cup
Grind 1, 2, 3, 4, 5, 6, 7 and 8 in a blender into a thick paste by adding a
little water. The paste should be smooth (not coarse).
Mustard seeds - 1 tsp
Jeera - 1 tsp
Curry leaves (optional) - 4 to 5 leaves