Directions

• Boil and deshell the eggs.
• Heat butter in a utensil and fry eggs till light brown colour, remove and sst side.
• Heat remaining butter and saute onions, tomatoes and cashew nuts for 3 mins.
• Add turmeric powder, salt, red chilli powder ans coriander powder and saute for 2 mins.
• cool the mixture and grind into smooth paste using little water (try to make it thick paste other wise the masala will be runny)
• Heat the remaining batch of butter.
• Add cloves, cinnamon, cloves and saute for 30 secs.
• Add the Ginger-Garlic Paste and saute for 1 mins.
• Add the blended tomato – Onion mixture along with the residual water of the masala. Cook for 5 mins
• Add Kasuri methi and the eggs
• Give a quick stir.
• Cover the lid and cook for 2 mins.
• Finish it off by drizzling fresh cream and chopped coriander leaves.
• Serve with Hot Rotis or Rice.
• Enjoy!