• Serve For: 2 servings
  • Preparation Time: 15 minutes

Ingredients

  • Salt to taste
  • 4 eggs whisked lightly Salt
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 2 teaspoons ginger-garlic paste
  • 3 green chilli peppers slit lengthwise
  • 2 tablespoons vegetable oil
  • 2 medium tomatos chopped fine
  • 1 medium onion, chopped fine
  • 1/4 cup chopped coriander leaves divided
  • 2 teaspoons butter divided
  • 4 hard-boiled eggs
  • 1/2 cup chopped tomatoes
  • 1 1/2tablespoons butter
  • 9-10 cashew nuts
  • 1/2 cup chopped onions
  • 1 cardamom
  • 2 cloves
  • 1/2 teaspoon red chilli powder
  • 1 inch cinnamon
  • 1/4 teaspoon turmeric
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon coriander powder
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon Kasuri methi
  • 1 tablespoon cream
  • Coriander leaves to garnish

Method

  • Add butter to a pan and saute the eggs till they become golden brown. Add the chopped onions, tomatoes, and cashews to the pan.

  • Once the tomatoes and onions soften, add turmeric, salt, and chili powder. Cook for 5-6 minutes and then remove from the flame.

  • Cool it and transfer it to a blender and add 3/4 cup of water. Blend it. Heat three-fourth tablespoons of butter and add cardamom, cinnamon, and clove. Saute for 30 seconds.

  • Add ginger garlic paste and saute for a minute. Add the blended tomato and onion mixture and one-fourth cup of water. Cook for 7 minutes over medium flame.

  • Add Kasuri methi and cook for 2 minutes.

  • Add the eggs, cover and cook for 3 minutes. Remove from the flame. Add cream and garnish with coriander leaves