Hyderabadi Korma Tagliatelle

Ingredients

• 200 g Tagliatelle pasta
• 50 g Cashew nuts
• 1 tbsp Poppy seeds
• 3 tbsp Coconut oil or ghee
• 2 medium Onions, thinly sliced
• 1 tbsp Ginger-garlic paste
• 150 g Greek yogurt
• 4 Green cardamom pods
• 3 Cloves
• 1 Cinnamon stick
• 1 tsp Coriander powder
• 1 tsp Garam masala
• 1/2 tsp Turmeric powder
• 1/4 tsp Saffron threads
• 3 tbsp Warm milk
• 3 Eggs, hard-boiled and halved
• 1 tsp Salt
• 2 tbsp Fresh cilantro, chopped(optional)
• 1 tbsp Slivered almonds(optional)

Instructions

1. 1

   Prep (35 min): Soak cashews and poppy seeds in warm water for 20 minutes. Meanwhile, fry the sliced onions in 2 tbsp oil over medium heat for 12-15 minutes until deep golden brown; drain half for garnish. Blend the remaining onions with the soaked cashews, poppy seeds, and a splash of water into a smooth paste. Steep saffron in warm milk.

2. 2

   Toast whole spices (5 min): Heat remaining oil in a heavy pan. Add cardamom, cloves, and cinnamon; fry 1 minute until fragrant. Add ginger-garlic paste and cook 2 minutes.

3. 3

   Build the korma (15 min): Add the cashew-onion paste and cook over medium-low heat for 8 minutes, stirring often, until the raw smell disappears and the paste darkens slightly. Whisk in yogurt a spoonful at a time to prevent curdling. Add coriander, turmeric, garam masala, and salt; simmer 5 minutes, thinning with water to a silky, pourable sauce.

4. 4

   Cook the pasta (10 min): Boil tagliatelle in salted water until al dente. Reserve 1/2 cup pasta water, then drain.

5. 5

   Combine and finish (5 min): Toss the tagliatelle into the korma with a splash of pasta water until every strand is coated. Stir in the saffron milk. Top with hard-boiled egg halves, reserved fried onions, cilantro, and slivered almonds. Serve hot.