To begin with Egg Butter Masala, soak cashew nuts in hot water for 30 minutes. After 30 minutes drain the water and retain the cashew nuts.

Boil the eggs and after cooling, crack and discard the shell. Keep them aside.

In a kadhai, add 2 tablespoon butter. After the butter melts, add onion and fry till onion turns pinkish. Add tomato and saute till tomato turns mushy.

Add garlic, ginger and saute till raw smell of garlic goes away. Add the boiled cashew nuts and mix.

Switch off the gas. After cooling, grind the sauteed onion tomato mixture by adding 1 cup water.

Strain this gravy by passing through a strainer. While passing through a strainer, take a spoon and keep on pressing the contents against the strainer. Let the entire gravy pass through. Only seeds of tomato will remain on strainer as a residue which you can discard.

Heat the kadai again, add 1 tablespoon butter. Add bayleaf and ginger garlic paste and fry for 1 minute.

Add the gravy and mix everything well. Add 2 tablespoons butter and simmer the gravy for 10 minutes.

Add chili powder, garam masala, kasuri methi and mix well. Finally, add the boiled eggs and simmer for 5 minutes. Add salt to taste.

Garnish with chopped coriander leaves or fresh cream if you wish.

Serve Egg Butter Masala with Whole Wheat Lachha Paratha and Jeera Rice.