Soak cashewnuts in hot water for 30 minutes. After 30 minutes drain the water and retain the cashewnuts.

Boil the eggs and after cooling, crack and discard the shell.

In a kadai, add 2 tablespoon butter.

After butter melts, add onion and fry till onion turns pinkish. Add tomato and sauté till tomato turns mushy.

Add garlic, ginger and sauté till raw smell of garlic goes away.

Add the boiled cashewnuts and mix.

Switch off the gas. After cooling, grind the sautéed 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. 9)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 bay leaf and ginger garlic paste and fry for 1 minute.

Add the gravy and mix well.

Add 2 tablespoon butter and simmer the gravy for 10 minutes.

Add chili powder, garam masala and 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.