Restaurant Style Egg Korma

INGREDIENTS
 
Eggs  --  6
Onion  --  1
Coconut  --  20 gm
Cashewnuts  --  20 gm
Groundnuts  --  20 gm
Curd  --  1 cup
Oil  --  2 tablespoon
Cloves  --  3
Cardamom  -- 1
Cinnamon  --  1 small piece
Clarified butter or ghee  --  1 teaspoon
Cumin seeds  --  1/2 teaspoon
Ginger garlic paste  --  2 teaspoon
Green chillies  --  4
Tomato puree of 4 small tomatoes
Red chilli powder  -- 2 teaspoon
Turmeric powder  --  1/2 teaspoon
Coriander powder  --  1 teaspoon
Cumin powder  --  1/2 teaspoon
Lemon juice of  1/2 a lemon
Salt as per taste
Coriander leaves  --  few

Instruction

1.Boil 6 eggs remove its shell and keep aside.
2.Roast onion,coconut and keep aside.
3.Grind roasted onion,roasted coconut along with cashewnuts, roasted groundnuts and curd.
4.Grind it into a fine paste and keep aside.
5.Take the boiled eggs,cut it slightly on the outer part, then heat some oil in a pan
and fry the eggs,then add some red chilli powder,turmeric powder and salt on it and fry it.
6.In another pan heat oil, in it add cumin seeds,cloves,cinnamon and cardamom,roast them for 15 
seconds and then add tomato puree in it and cook till the raw smell of tomatoes disappear.
7.Then add the ground paste and saute the ingredients well.
8.Now add red chilli powder,turmeric powder,coriander powder,cumin powder and salt.
9.Saute them well till water evaporates and the add one glass of water and cook on high flame for 10 minutes.
10.Now simmer the flame and cook for 10 minutes till oil appears on top.
11.Take the fried eggs in a plate on this pour the gravy or korma and add some coriander on it and serve hot
with rice ,pulao or roti.