Mughalai Egg Curry

1: Heat water in a pot, bring it to a boil and add salt to it.

2: Add the eggs to the water and boil it for 12 minutes, strain it, peel the shell and keep it aside.

3: Boil the cashew nuts for 5 minutes and keep it aside.

4: Heat a pan, add oil and ghee.

5: Add cinnamon, cardamom and cloves and let it crackle.

6: Add the onions and saute till it turns golden brown.

7: Transfer the onions, cashew nuts to a blender. Add curd and green chillies to it.

8: Blend it to a fine paste.

9: Heat oil and ghee in a pan.

10: Add the blended paste and saute on a medium flame for 5 minutes.

11: Add kashmiri red chilli powder, garam masala and mix along with the paste for a minute.

12: Add water and mix till it combines with the paste.

13: Add salt and sugar and mix well.

14: Bring the mixture to a soft boil and let it thicken.

15: Score the eggs gently and add it to the masala and mix till it is coated with the gravy.

16: Cover and simmer it for 5 minutes.

17: Add chopped coriander, fresh cream, kasuri methi, mix till it combines evenly and take it off the flame.

18: Serve it hot with naan or rice.