Egg Do Pyaza

Ingredients

• 4 eggs boiled
• 1 medium onion roughly chopped
• 2 medium onions cubed and petals separated
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 tbsp yogurt
• 2 tbsp tomato puree
• 1/2 tsp turmeric powder
• 1.5 tsp Kashmiri Red Chilli Powder
• 1 tsp Korma Masala
• 1 tsp roasted fennel seed powder
• 5 cashewnuts
• 1 tsp fresh cream or malai
• as required To taste salt
• 1/4 th tsp sugar
• 3 tbsp oil
• 1 tsp ghee (clarified butter)
• 2 cardamoms
• 1 "stick cardamom
• 3-4 cloves
• 1/4 tsp cumin seeds
• 1/4 tsp garam masala powder
• 1 tsp Kasoori Methi (dry fenugreek leaves)
• 1 tbsp coriander chopped
• 3-4 green and red chillies

Steps

1. Boil eggs with 1 tsp salt. Cool and peel the shell.Make slits on the eggs.Smear salt,turmeric and red chilli powder. Set aside to marinate for 10 minutes. Meanwhile make a paste of coarsely chopped onion, ginger garlic paste, yogurt,malai and cashewnuts.
2. Heat oil in a pan or wok and lightly fry the eggs. Set aside.Separate the petals of the onions.In the remaining oil,saute the onion petals and set aside.
3. Add 1 tsp ghee to the remaining oil. Sprinkle half crushed whole garam masala and cumin seeds.When they splutter,add the ground paste.Also add turmeric,Kashmiri Red Chilli Powder,fennel seed powder,kasoori methi, Korma Masala,tomato puree and fry till oil leaves sides.Add the fried eggs in the gravy.Add salt and sugar to taste.Fry till masala coats the eggs.
4. Add 1 cup water and the sautéed onions.Cook till gravy coats the eggs and almost dry.Sprinkle garam masala and stir.Cook for 2 minutes.
5. Garnish with chopped coriander and few green and red chillies.Serve hot in lunch or dinner with roti,paratha,tandoori roti,naan,steamed rice or pulao.