Ingredients:
1. Boiled eggs - 4
2. Turmeric powder - 2 tsp
3. Cashew paste - 1/4 cup ( soak cashews in water for few minutes and grind it to fine paste)
4. Biriyani or pulav masala powder - 2 tsp
5. Garam masala powder - 1 1/2 tsp
To grind:
1. Onion - 1 big size
2. Tomatoes - 2 medium size
3. Ginger - 2 inches
4. Garlic - 3 cloves
5. Cloves - 2
6. Cinamon - a very small piece
7. Fennel seeds - 2 tsp
8. Red chillies - 3
9. Milk - 1/2 cup ( can be heavy cream or full fat milk or a regular milk)
Seasoning :
1. Jeera - 1 tsp
2. Fresh coriander leaves - chopped finely
Method:
1. Fry oil in a pan. Add fennel seeds, cloves, cinammon and red chilies. And then chopped onion, tomatoes, ginger, garlic. Fry for 3-4 mintues.
2. Once they get cooled to room temperature grind to a fine paste in a blender and keep it seperately.
3. Heat 3 tbs oil or butter in a pan. Add jeera to the oil and the garam masala powder to the oil. Add the ground paste immediately to the oil before the garam masala colour turns dark and fry until the masals gets cooked well.
4. Add turmeric powder, biriyani masala powder and fry until the oil started to seperate from it. Add cashew paste at this stage and fry for 2 more minutes.
5. Add 1/2 cup of water and milk to the masala, let it boil for 2-3 minutes. Add the boiled eggs to the gravy and cook for 4-5 minutes. You can add the eggs by giving a split inbetween the eggs to allow the eggs to absorb the gravy.
6. Chop the fresh coriander very finely and sprinkle on top of the gravy before serving.
7. This gravy goes well with chappathi and plain paratha.
note : You can even sprinkle fried cashew on top of the gravy to make it more special. And a scoop of fresh cream on top the gravy to enrich its appearance and taste.
You can do this gravy avoiding the cashew paste also.
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