Heat 1 tbsp of cooking oil in a frying pan on a medium flame. While the oil heats up, take 10 hardboiled eggs (or as many required by you), peel them and make small cuts on each with a sharp knife. (Pro tip: Making cuts on the boiled eggs will allow the masala to infuse and make the eggs better).

When the oil is hot, put all the eggs in the pan along with ¼ tsp of red chili powder, ¼ tsp of turmeric powder and about ½ tsp of salt. Stir and fry the eggs until they turn to nice reddish golden in color. Transfer them on a plate and keep it aside. (Pro tip: Frying the eggs slightly beforehand not only enhances the taste and flavor of the final dish but also renders a crispy coating on their surface).

Now, heat ½ cup of cooking oil in a handi. When the oil is hot, put 4 pieces of medium-sized finely sliced onions in it. Stir continuously to fry the onions to a nice golden-brown color. Switch off the gas stove at this stage. Then, use the spatula to arrange the fried onions on the side of the handi so that it cools down a little bit and the excess oil drains off.

When the onions cool down a bit, crush them all with your hands and put them back in the oil again.

Now, to the crushed fried onions in the handi, add 1 cup of whisked yogurt along with the powdered spices such as 1 tsp of Kashmiri red chili powder, 1 tsp of regular red chili powder, 1 tsp of cumin seeds powder, and 2 tsp of coriander seeds powder. Follow it up with the whole spices like 4 pieces of cinnamon sticks (inch size), 1 pod of black cardamom, 8 pieces of cloves, 10 pieces of green cardamom, 1 tsp of black peppercorns, and finally with 1 tbsp of ginger-garlic paste. Mix all these ingredients very nicely without switching the gas stove on.

Now, before switching on the gas stove, take 3 pieces of cinnamon sticks (inch size), 3 pieces of mace, 6 pieces of green cardamom, as well as ¼ piece of nutmeg and quickly grind them to a relatively coarse powder in a mixer.

Now, as the mixing is complete, turn on the gas stove to a low flame and add ½ tsp of turmeric powder to the masala again. Mix them and cook the masala on a low flame, stirring continuously, until it changes color and the oil separates. Check the doneness. (Pro tip: This entire process will take you about 10 to 12 minutes minimum. So, do not rush the process by increasing the flame).

Now, when you see the oil has separated and the raw smell of the ginger-garlic paste is gone, increase the flame of the gas stove to medium and continue stirring and cooking the masala for another 3 to 4 minutes. Then, add the fried eggs to the masala in the handi along with half of the spice powder you have made earlier as well as 1 tsp of salt. Mix them all nicely and cook for another 3 to 4 minutes.

Now, add a cup of water to the gravy, or as much as you require, and mix nicely. Taste the salt at this stage. Cover the handi and let the eggs cook in the korma masala for about 7 to 8 minutes on a medium to low flame.

After 8 minutes or so, remove the cover and add the remaining spice powder to the egg korma. Mix it nicely and cook it further on a medium flame for a couple of minutes further.

After two minutes, check the final doneness and the consistency of the gravy. If you want it thicker, cook it for a minute more. If you want it thinner, add a little bit of water more and cook for a minute again. When you are happy with the consistency, transfer it to a plate to serve.

Your tasty and spicy homemade egg korma is now ready. Serve it with roti or paratha, jeera rice or pulao.