Creamy egg curry

Cloves, cinnamon and cardamon. Kenzy's creamy egg curry had me at 'Hello'. Only, instead of making it with eggs, I decided to experiment with soya nuggets instead. I adjusted the chilli down from 3 to 1, but even that proved too spicy for the kids- I underestimated the power it would unleash when ground- next time, I tone it down even more.

1 big onion
1 inch ginger
1 small green chili (or a part of a larger one)
½ liter milk
1-2 tblspns oil
Salt to taste
3/4 cup soya nuggets soaked in warm water for about 10 minutes

¼ tspn Bengali garam masala (equal parts ground cinnamon, cloves and cardamom)
A couple of sprigs coriander to garnish (optional)


Method:
Grind the onion, ginger and chilies to a fine paste, without adding water.
Heat oil. Add the ground paste n sauté well till the paste changes to a darker color n the onions are cooked.
Take off from fire. After 2-3 minutes, gradually add warm milk and stir to blend the milk well with the fried onion/ginger//chilies paste.
Put the vessel back on slow fire n allow it to heat up. Stir continuously.
Let the gravy boil on low heat till you achieve the desired thick consistency for the gravy- I let it thicken to slightly less than cream consistency.
Add soya nuggets which had been soaked in warm water (for about 10 minutes).
Allow the curry to simmer for a couple of minutes.
Add salt, Bengali garam masala and simmer for half a minute.
Garnish with coriander leaves n serve with steamed rice.