PREPARATION

1. In a small bowl, add 25 grams cashews, 1 tablespoon poppy seeds and 50 milliliters water.
2. Soak for 2 hours.
3. Now, transfer it in a blender and blend it well. Keep aside.
4. Prick 4 boiled eggs with a toothpick from all the sides.
5. Heat 2 teaspoons oil in a pan, add 1/4 teaspoon turmeric and mix well.
6. Now add boiled eggs, Stir and shallow fry on low heat for around 3 minutes till turns golden in color.
7. Keep aside.
8. In a pan, add 1 tablespoon butter and oil. Mix well.
9. Now, add 4 pods cloves, 2 pods cardamom, 1 cinnamon stick, 2 dry red chili, 1 teaspoon cumin and mix again.
10. Then, add 1 1/2 tablespoons ginger, 1 tablespoon garlic and stir it well.
11. Add, 160 grams onions and stir again until turned golden-brown.
12. Transfer it in a blender, add 30 grams curd and blend till no lumps left.
13. Heat 2 teaspoons oil in a pan, add 300 grams tomato puree and stir well.
14. Now, add blended mixture and stir again.
15. Then, add blended cashew paste and mix it well.
16. Now, add 1 teaspoon salt, 1/4 teaspoon turmeric, 1/2 teaspoon red chili, 1/2 teaspoon garam masala, 1/2 teaspoon coriander powder and mix again.
17. Add 250 milliliters water and stir.
18. Now, add 2 teaspoon dry fenugreek leaves, 40 grams fresh cream and mix well.
19. Add the fried eggs and mix again.
20. Remove the pan from heat.
21. Add the shahi egg curry in a serving dish.
22. Garnish it with almonds.
23. Serve hot.