This mouth-watering recipe (one of my favorites) turned out to be a lot easier than I thought it would be. Of all the curries I've made so far, Moghul Egg Korma has been the first curry where I didn't make any mistakes the first time around! Just make sure you get all the ingredients together first because it is a time-sensitive recipe. It's also a great way to use up your eggs!
For measurements and the list of ingredients for the recipe, please refer to Entertaining From an Ethnic Indian Kitchen.
Prep: Chop the onion, boil the eggs, and make the almond paste.
Heat oil in a wide-bottom skillet over medium high heat. When oil is hot, add cloves, cinnamon, and cardamom pods. Stir-fry for a few seconds. Add onion.
Note: Whole spices are added for flavor only and are not meant to be eaten.
Saute onion until edges begin to brown. Add ginger garlic paste and stir for a minute.
Add tomato paste and stir-fry for 2 minutes.Add coriander powder, cayenne and paprika. Stir fry for a minute.
Add salt and 4 cups of water and bring it to a boil.
Reduce heat and simmer the sauce until thickened for about half an hour. Stir in almond paste and cream. Cook for 2 minutes. Add lime juice and stir to mix.
Note: Almond paste is not found in grocery stores. You can find an easy recipe for almond paste in Entertaining From an Ethnic Indian Kitchen.
Spread the eggs over the sauce. Simmer gently for 2 to 3 minutes.
1. Cut the eggs in half.
2. Keep the eggs whole but make a small slit in each of the eggs before adding them to the sauce, so that the flavor of the curry goes into the eggs.
Garnish with cilantro.
Serve with rice or chappati.