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Ingredients

4 eggs
3-4 onions
2 tomatoes
2 tbsp ginger-garlic paste
10 cashews
8 almonds
1 bay leaf
2-inch cinnamon stick
3 green cardamom pods
4 cloves
4-7 red chillies
1/2 teaspoon chili powder
1/2 teaspoon turmeric powder
1-2 teaspoons Kashmiri red chilli powder (adjust according to your spice preference)
1 teaspoon coriander powder
Salt to taste
5 tablespoons oil
Chopped coriander leaves for garnishing

Instructions:

Boil the eggs, remove the shells, and coat them with 1/2 teaspoon of chili powder and 1/2 teaspoon of turmeric powder. Heat some oil in a pan and sauté the boiled eggs for 1-2 minutes. Set them aside.

In a Kadhai, heat 5 tablespoons of oil. Add the finely sliced onions and fry them on high heat for about 5 minutes until they turn golden brown. Reduce the heat to medium and continue frying for 3 minutes more.

While the onions are frying, dry roast cashews, almonds, bay leaf, cinnamon stick, green cardamom, cloves, and red chillies on low flame for about 3 minutes. Allow them to cool, then grind them into a fine paste along with the chopped tomatoes.

Add the ginger-garlic paste to the fried onions in the Kadhai and fry for another 2 minutes on medium heat.

Add 1/2 teaspoon of turmeric powder, 1 teaspoon of coriander powder, salt to taste, and the sautéed boiled eggs to the masala in the Kadhai. Fry on high heat for 5 minutes, followed by 3 minutes on medium heat, ensuring the eggs are well-coated with the masala.

Next, add the ground spice paste (cashew-almond-tomato mixture) to the Kadhai and fry on high heat for 4 minutes, then reduce the heat to medium and continue frying for 2 minutes.

Now, add 1 cups of water to the Kadhai and give it a good mix. Cover with a lid and simmer on low heat for 10-15 minutes, stirring occasionally.

Once the curry has thickened to your desired consistency, remove from heat. Garnish with chopped coriander leaves

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