Ingredients
6 boiled eggs (lightly slit)
2 tbsp oil
1 tbsp butter
1 large onion (paste or very finely chopped)
1 tbsp ginger-garlic paste
Whole Spices
1 bay leaf
2 green cardamoms
1 small cinnamon stick
Ground Paste
10–12 cashews (soaked & ground)
2 tbsp fresh cream
2 tbsp thick curd
Spice Powders
½ tsp white pepper powder
½ tsp coriander powder
¼ tsp garam masala
Salt to taste
Finish
½ cup warm milk or water (as needed)
1 tsp kasuri methi (crushed)
Fresh coriander (optional)
Method
Heat oil + butter in a pan. Add whole spices; let them release aroma.
Add onion paste and cook on low flame till creamy and pale (do not brown).
Add ginger-garlic paste; sauté till raw smell disappears.
Lower flame. Add cashew paste, cream & curd. Mix smoothly.
Add spice powders & salt. Cook gently till oil/butter separates slightly.
Add warm milk/water for desired gravy consistency.
Add boiled eggs, simmer 5–7 minutes on low.
Finish with kasuri methi and a little butter on top.