Ingredients
- Egg – 4
- Butter – 2 tbsp
- Oil – 2 tbsp
- Ghee – 2 tsp
- Cardamom – 3
- Cinnamon – 1 [small piece]
- Onion – 2 [finely chopped]
- Ginger – 1 tbsp [finely chopped]
- Garlic – 1 tbsp [finely chopped]
- Tomato – 2 small [ finely chopped]
- Cashews – 6 numbers
- Curd – 2tbsp
- Salt – as per your taste
- Coriander Powder – 1 tsp
- Red Chilli Powder – 1 tsp
- Garam Masala Powder – ½ tsp
- Kasuri Methi – 1 tbsp
- Water – 1 cup
- Fresh Cream – 3 tbsp
- Coriander Leaves – for garnish
Method
- Boil the eggs for 12 mins and peel them.
- Heat oil and butter in a deep pan. On low medium flame, fry the boiled eggs until golden- brown and keep aside.
- In the same pan add the cardamom and cinnamon sticks. Saute until it smells aromatic.
- Add ginger and garlic, saute until raw smell goes. Add the chopped onions and saute until light brown.
- Add the tomatoes and cashews. Close and cook for 5 -6 mins on low medium flame.
- Switch off the flame and let it cool. Blend this mixture in the mixer along with a cup of water.
- Strain the mixture. In a pan on low medium flame add ghee and add the blended mixture. Add curd to this and mix everything until well-combined.
- Add the spices [red chilli powder coriander and garam masala] into this mixture. Add salt and water accordingly for gravy.
- Add kasuri methi, close and cook for 5 mins.
- Lastly add fresh cream and mix it once. Switch of the flame and garnish with some coriander leaves.
ENJOY!
