PREPARATION

1. Heat 2 tablespoons oil in a pan, add 1 tablespoon garlic, 1 tablespoon ginger and stir for 1 - 2 minutes.
2. Then, add 70 grams onions and fry till translucent or until it turns golden brown in color.
3. Now, add 70 grams tomato and mix it well.
4. Cook for 5 - 7 minutes on medium heat.
5. Add 1/4 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon cumin powder and mix it well.
6. Cook for 5 - 7 minutes on medium heat.
7. Remove it from heat and keep aside.
8. Take a boiled egg and make cuts on it.
9. Fill it with the prepared mixture.
10. Heat some oil in a pan, add the boiled eggs in it and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Remove it from heat and keep aside.
13. Heat 2 tablespoons oil in a heavy skillet, add 1/2 teaspoon cumin, 2 pods green cardamom, 2 pods cloves and stir well.
14. Add 1 tablespoon garlic, 1 tablespoon ginger and stir for 1 - 2 minutes.
15. Then, add 130 grams onions and fry till translucent or until it turns golden brown in color.
16. Now, add 130 grams tomato, 1 tablespoon green chili and mix it well.
17. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
18. Add 1 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/2 teaspoon turmeric and mix it well.
19. Cook for 5 - 7 minutes on medium heat.
20. Remove it from heat and transfer this into a blender.
21. Blend it into a puree and keep aside.
22. In a blender, add 2 tablespoons cashews, 1 tablespoon poppy seeds, 60 milliliters water and blend it into a puree.
23. Take a heavy skillet, add the blended puree and mix it well.
24. Cook for 5 - 7 minutes on medium heat.
25. Then, add the blended cashew paste and mix it well.
26. Now, add 250 milliliters water and mix it well.
27. Bring it to a boil.
28. Add 1/2 teaspoon garam masala, 1 tablespoon dry fenugreek leaves and mix it well.
29. Now, add the cooked eggs in it and mix it well.
30. Cook for 5 - 7 minutes on medium heat.
31. Remove it from heat.
32. Garnish with dry fenugreek leaves.
33. Serve hot.