Egg Korma

Poppy Seeds - 1 tbsp
Sesame Seeds - 1 tbsp
Slivered Almonds - 2 tbsp
Broken Raw Cashewnuts - 2 tbsp
Water - 1/2 cup

Yellow Onion - 1/2, chopped
Oil
Cumin Seeds - 1/2 tsp
Whole Garam Masala - 1 cinnamon stick, 4 cloves, 1 bay leaf , 1 cardamom
Ginger Garlic Paste - 4 garlic cloves and one inch ginger, grated
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Cayenne Pepper - 1/2 tsp
Salt
Tomato Puree - 1/2 tbsp or 1grated tomato
Yogurt - 2 tbsp, beaten well with some water

Boiled Eggs - 4
Turmeric and Cayenne Pepper - 1/4 tsp
Salt

Cilantro for garnishing

Boil almonds, cashew nuts, sesame seeds and poppy seeds in half cup of water for 15 min.

After 15 minutes, remove from heat and blend it in a blender with fried onions into a fine paste.

In hot oil add bay leaf, cloves, cardamom and cinnamon.

When it sizzles add cumin seeds, ginger garlic paste, tomato puree. Cook for a minute.

Then add the blended paste, tomato puree, coriander powder, cumin powder, turmeric, cayenne powder, salt and mix it well. Cook on low heat for a few minutes. If it starts to stick to the bottom, sprinkle a little water.

Now lower the heat and add beaten curd and let the mixture cook for 25 min with a lid on it.

In a separate pan, heat oil. Apply salt, a little turmeric and red cayenne to the boiled eggs. Add the boiled eggs to the oil. When the eggs sizzle take out the eggs and add them to the gravy. Remove from heat.

Garnish with chopped cilantro and serve hot.