We got to work, went into the kitchen and tasted it. Egg Korma was the result, and with the few cooking skills under our belt, we can say that it was a true culinary experience. And that from our own hands! What we like most about the cookbook is that everything is so easy to handle, but the end result smacks of professionalism. It almost (just a little bit) came close to what it sounds like, Ei Korma. Straight from Celebrating India, a real sneak peek of one of the delicious dishes.

4 eggs (hard boiled)

3 tbsp olive/sunflower oil

1 cinnamon stick

2 bay leaves

3 tbsp tomato paste

1 tbsp grated ginger

1 tbsp cumin powder

1 tbsp coriander powder

1 tsp garam masala

1 tsp chili powder

1 tsp turmeric

2 tsp salt

4 tbsp stirred yoghurt

25 ml water

Ingredients to make puree in the blender

10 cashew nuts

4 tbsp slivered almonds

5 tbsp dried and fried onions

125 ml (lukewarm) water

And possibly:

1 tbsp coriander leaves, washed and chopped

Heat the oil in a frying pan over high heat. Add the bay leaves and cinnamon stick and fry for 1 minute.

Add ginger, tomato paste, cumin powder, coriander powder, garam masala, chili powder, turmeric, salt and then the water, mix and fry for 2 minutes on medium heat. Then add the puree of fried onions, cashew nuts, almonds and water and stir everything together. Cover it with a lid and let it cook for 10 minutes on low heat. Add the yogurt and stir everything very well again. Fry for another 3 minutes and then turn off the gas. Take a large bowl and add the curry to it. Take the eggs and cut them in half to carefully 'place' them in the curry. Garnish the egg korma with coriander and enjoy!

We have continued cooking and tasting from the book, yay! Pst, does that happen too? Then order it here!

Celebrating India