Hyderabadi Egg Malai Korma

Ingredients (Serves 6)

Adapted from here and here

1. Eggs – 6, hard-boiled
2. Oil – 3 – 4 tbsp
3. Shahi jeera / cumin seeds – 1/4 tsp
4. Green chilies – 5 – 6
   Onion – 1.5 medium, roughly chopped
   Cilantro – 1/3 cup
   Mint leaves – 1/4 cup
5. Ginger-garlic paste – 1 tbsp
6. Yoghurt – 2 tbsp
7. Turmeric powder – 1/2 tsp
   Coriander powder – 1 tsp
   Cumin powder – 1/4 tsp
   Garam masala powder – 1/4 tsp
8. Cashews – 6 – 8, soaked in warm water for 15 minutes and then ground to a fine paste
9. Milk / hot water – 1/2 – 3/4 cup
10. Garam masala powder – 1/4 tsp
    Pepper powder – 1/4  tsp
    Sugar – 1 pinch, to balance the flavors
11. Heavy cream – 2 tbsp
    Cilantro – 2 tbsp, chopped
    Butter – 1 tsp, optional

Method

1. Heat 3 – 4 tbsp oil in a pan. Add shahi jeera or cumin seeds and cook for 5 – 10 seconds till fragrant.
2. Grind the ingredients numbered 4 to a fine paste. Immediately add to the pan. Mix well. Add salt and cook covered for 7 – 10 minutes over the lowest heat till oil separates. Add ginger-garlic paste and continue to cook for a few minutes. Next add yoghurt and cook for a few minutes over low heat till oil separates. Add turmeric powder, coriander powder, cumin powder and garam masala powder. Cook for 1 – 2 minutes till their raw smell disappears completely. Add cashew paste and cook for a minute or two.Taste-check for salt.  Next milk/hot water and cook covered for 1 – 2 minutes till oil separates. Add garam masala powder, pepper powder, a pinch of sugar and mix well. Taste-check for salt. Add the boiled eggs and mix gently. Cook covered for 1 – 2 minutes. Finally add heavy cream, cilantro and butter. Mix gently and switch off the flame. Serve with appam, naan, pulao, idiyappam, chapathi etc.