Step 1

Heat 3-4 cups of water in a pot over high heat.

Step 2

Lower the eggs in the pot and let the water come to a rolling boil

Step 3

Reduce the heat to low and boil the eggs for 12 minutes.

Step 4

Drain the water and run the eggs under cold water.

Step 5

Peel the eggs and prick them using a tooth pick.

Step 6

Heat 3-4 tbsp of vegetable oil in a frying pan over medium heat.

Step 7

Add the eggs to the pan and fry until golden brown from all the sides. Keep turning the sides while frying frequently.

Step 8

Remove the eggs from the pan and set them aside.

Step 9

Heat 3 tbsp butter in a pan over medium high heat.

Step 10

Once the butter is melted and slightly hot, add ginger garlic paste and fry for 4-5 seconds.

Step 11

Add onions and fry until they turn translucent (4-5 minutes), stirring frequently.

Step 12

Now add the tomatoes and fry for 3-4 minutes, stirring frequently.

Step 13

Remove the pan from the heat and let the mixture cool down completely.

Step 14

Transfer the cooled mixture to a blender along with soaked cashew nuts and 1/4 cup water and blend to make a smooth paste.

Step 15

Heat the remaining 1 tbsp butter in the same pan over medium heat.

Step 16

Add the ground paste along with Kashmiri red chili powder, garam masala and salt.

Step 17

Add a cup of water and mix well. Cook for 2-3 minutes.

Step 18

Now add heavy cream and honey and cook for a minute.

Step 19

Add the fried eggs to the gravy and cook for a minute.

Step 20

Add kasuri methi and mix well.

Step 21

Serve hot.