EGG MAKHANI

Ingredients:
4 to 6 boiled Eggs with cuts vertically
1 med onion finely chopped
1 ½ Tspn ginger garlic paste
100ml tomato paste ( tomato sauce)
100 ml milk cream
1 Tbspn Kasuri Methi
12 Cashew nuts soaked in water & make a paste

To be powdered and set aside:
2 Kashmiri chili’s
1 Tspn Coriander seeds
½ Tspn Cumin seeds
¼ Tspn Turmeric powder
Small pc of Cinnamon
1 whole cardamom
1 petal of anise

Additional Ingredients:
½ Tspn Sugar, 1 Tbspn Oil, 2 Tbspn butter & salt to taste

Method:
In a non stick vessel, add oil and 1 Tbspn of butter, fry onions and when they turn translucent, add ginger/garlic paste and fry for a while. Now add the prepared powder and mix well.
Add the tomato sauce and continue cooking.
When it boils, add the milk cream, kasuri methi, salt and sugar.
Add the eggs, mix well in the gravy and add cashew nut paste.
If you feel it’s too thick, you may add 50 ml or more hot water.
Garnish w/ coriander leaves and 1 Tbpsn of Butter