PREPARATION

1. Take a deep pan, add 500 milliliters water, 150 grams tomato, 4 garlic cloves, 1 tablespoon ginger, 4 pods cloves, 3 pods green cardamom, 12 cashews and stir well.
2. Bring it to a boil. Boil for 5 - 7 minutes on medium heat.
3. Remove it from heat and strain the tomato.
4. Transfer this into a blender and blend it into a puree.
5. Heat 25 milliliters oil in a s skillet, add 2 bay leaf and stir well.
6. Then, add 150 grams onions and fry till translucent or until it turns golden brown in color.
7. Add 1 teaspoon green chili and stir well.
8. Now, add the blended puree and mix it well.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 1 teaspoon salt, 1/2 teaspoon turmeric, 1/2 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder and mix it well.
11. Add 150 milliliters water and mix it well.
12. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
13. Open the lid and give it a nice stir.
14. Add 1/2 teaspoon garam masala, 1 tablespoon fresh cream and mix it well.
15. Now, add 5 boiled eggs and mix it well.
16. Cover it with lid and cook for about 3 - 5 minutes on medium heat.
17. Open the lid, add 1 teaspoon dry fenugreek leaves and mix it well.
18. Cook for another 3 - 5 minutes on medium heat.
19. Remove it from heat.
20. Garnish with grated boiled eggs and coriander.
21. Serve hot.