Prick the boiled eggs with a fork and saute them in hot butter until golden. Set these aside.

In the same pan, saute onions, cashews, tomatoes and salt on a medium to high flame.

When the tomatoes turn mushy, add chili powder and turmeric.

Fry until the raw smell goes away.

Cool this and blend with 3/4 cup water.

Heat 3/4 tbsp butter and fry cinnamon, cardamoms and cloves. If using ginger garlic paste, saute it now until the raw smell goes off.

Pour the puree to the pan and add little more water to bring the gravy to a consistency.

Cook until the gravy thickens. Add garam masala and coriander powder, cook until you see the fats separated. Add kasuri methi and cook for 1 to 2 mins.

Add eggs, ginger juliennes and stir.

Cover and cook for 2 to 3 mins.

If desired can add a bit of cream.

Garnish with coriander leaves.