PREPARATION

1. Take a deep pan, add 1 litre water, 6 eggs, 1 tablespoon vinegar and bring it to a boil.

2. Boil for 10 - 12 minutes on medium heat.

3. Remove it from heat. Drain and remove the shell of the eggs. Keep aside.

4. Take a pan, add 45 grams cashews, 45 grams almonds and dry roast until it turns golden brown in color.

5. Remove it from heat and transfer it to a blender and blend it into a smooth paste. Keep aside.

6. In a bowl, add 2 tablespoons warm milk, 8 - 10 saffron strands and mix it well.

7. Soak for 20 minutes.

8. Heat 50 milliliters ghee in a heavy skillet, add 1/2 teaspoon cumin, 1/2 teaspoon fennel seeds and stir well.

9. Add 12 - 15 cloves garlic, 2 tablespoons ginger and saute for 1 -2 minutes.

10. Then, add 175 grams onions and fry till translucent or until it turns golden brown in color.

11. Now, add 260 grams tomato, 1 tablespoon green chili and saute until it turns soft and pulpy.

12. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon garam masala and mix it well.

13. Cook for 5 - 7 minutes on medium heat.

14. Add 1 teaspoon turmeric and mix it again.

15. Remove it from heat and transfer it to a blender and blend it into a smooth puree.

16. Transfer this into a heavy skillet and stir well.

17. Then, add the blended almonds and cashew paste in it.

18. Mix it well.

19. Add 200 grams fresh cream and mix it well.

20. Bring it to a boil.

21. Now, add the soaked saffron milk and mix it again.

22. Add 250 milliliters water and mix it again.

23. Bring it to a boil.

24. Now, add the boiled eggs in it and mix it well.

25. Cook for 5 - 7 minutes on medium heat.

26. Garnish with coriander.

27. Serve hot.