Directions

• Preparation
• Boil the eggs. Shell the eggs & cut 4 eggs into halves. Keep aside 1 egg to be grated later.
• To make the Tomato- cashew paste, take a saucepan & boil water. Add in all the items indicated above & keep boiling till the tomato becomes soft. This should take around 5 mins. Strain it & allow to cool. Grind it till smooth in a blender.
• Fine chop the onions.
• Process
• Take a kadhai & heat oil.
• Add the bay leaves & immediately add the chopped onions. Fry on medium to high till light brown in colour. Now add the blended tomato-cashew paste and fry on high for 2 mins & then on medium for 4 mins till oil separates.
• Add the turmeric powder, red chilli powder, coriander powder & cumin powder. Mix & add a cup of water. Fry for 5 mins on medium.
• Add Kashmiri chilli powder & salt. Mix and fry on medium for another 5 mins till the masala is cooked & oil separates.
• Add the Kasuri Methi, mix & cook for 2 mins.
• Mix in the cream & little water to form the gravy. Cook for few mins till oil separates.
• Now add in the halved boiled eggs & give a stir gently to cover the eggs with gravy.
• Cover & cook for around 5 mins.
• Take a boiled egg and grate the egg white on top of the curry. Add a generous amount.
• Garnish with chopped coriander leaves.
• Simmer for 2 mins and then serve.