Grind together ginger, green chillies, coconut, coriander powder, cloves, cinnamon, cardamoms and turmeric powder. Break eggs, separate whites from yolks into a bowl and beat the egg whites till stiff.
Add the egg yolks, milk and salt to taste to the egg white mixture. Beat the mixture again after ten minutes and place the egg mixture bowl into a large vessel containing a little water and boil till the egg is set.
Heat ghee in a pan and fry the chopped cashewnuts till golden brown. Drain and keep aside. In the same ghee add chopped onions and fry till light brown. Add the ground masala and fry till the ghee floats to the top. Add half a cup of water and bring to a boil. Then add the egg cubes and cook gently till the korma thickens.
Garnish with chopped coriander leaves and serve hot with rice or paranthas and chutney.