Egg Makhani

Egg Makhani
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Boiled eggs 5
To saute eggs :
turmeric powder 1/4 tsp
Chilli powder 1 tsp
garam masala 1/2 tsp
salt
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Onion 2 large chopped
Tomatoes 2 large chopped
Ginger 1 inch, chopped
garlic 8 cloves chopped
Coriander powder 1 tsp
Kashmiri Chilli powder 2 tsp
turmeric powder 1/4 tsp
Chilli powder 1 tsp
Cumin seeds 1 tsp
cardamom 3
cinnamon 1 inch
cloves 4
staranise 1
badam 8
cashew 8
Kasuri methi 1 tsp
Coriander leaves 1 cup
cream 1/4 cup
sugar 1/2 tsp
hot water 1 cup
Butter
Vegetable oil


method:
heat oil & butter, s, add onion, ginger, garlic, salt and saute for 10 minutes till light brown. add tomatoes and cover and cook for 5-10 minutes till tomatoes are mushy, add cashew & badam , saute for 3 minutes. cool the mixture to room temperature and make a fine paste with half cup water. heat butter & oil in same kadai, add whole spices, chilli coriander and turmeric powders ,saute for 1 minute. Add ground paste and saute for 5 minutes, add hot water 1 cup, mix well, let it boil for 5 minutes.. add kasuri methi, cream, sugar, salt and let it simmer for 5 minutes till oil seperates. Make slits on surface of egg. Heat oil in a kadai, add eggs, chilli, turmeric, garam masala, salt and saute for 2 minutes. add these roasted eggs to the gravy , garnish with coriander leaves. serve hot with chapati/ jeera rice/ nan.