Mildly spiced hard-boiled egg korma

Ingredients

• 4 hard-boiled eggs
• 1 tablespoon of vinegar
• 1 tablespoon of soy sauce
• ½ teaspoon of white and black pepper
• 1 tablespoon of ginger paste
• 1 teaspoon of garlic paste
• 1 tablespoon of onion paste
• 1/4 teaspoon of dried cilantro
• 1/4 teaspoon of ground cumin
• 4 green chili peppers in pastry
• 5 bay leaves
• 3 small green cardamom pods
• 4 small pieces of cinnamon
• 1 tablespoon of ghee
• 240 ml of oil
• 6 onions, diced
• 1 teaspoon of sugar
• 1 tablespoon of lemon juice
• 1/4 teaspoon of garam masala
• salt
• water

Pierce the eggs with a fork in a plate. Add the vinegar, soy sauce, and pepper, then let them marinate for 20 minutes.

In a saucepan, heat a small amount of oil with the ghee. Add the cinnamon, cardamom, and bay leaf, and let them infuse.

Heat the eggs in the saucepan, then set them aside in a plate.

In the meantime, sauté the onions and set aside half for garnish.

Add all the spices, sugar, lemon juice, and salt, and cook until the oil starts to bubble to the surface.

Add the eggs to the mixture of green chili peppers, cover, and cook for 4 minutes.

Once the sauce has thickened, add the garam masala.

Before serving, garnish with golden onions and serve hot.