Ingredients (Serves 6)
- Eggs – 6, hard-boiled
- Oil – 3 – 4 tbsp
- Shahi jeera / cumin seeds – 1/4 tsp
- Green chilies – 5 – 6
Onion – 1.5 medium, roughly chopped
Cilantro – 1/3 cup
Mint leaves – 1/4 cup - Yoghurt – 2 tbsp
- Turmeric powder – 1/2 tsp
Coriander powder – 1 tsp
Cumin powder – 1/4 tsp
Garam masala powder – 1/4 tsp - Cashews – 6 – 8, soaked in warm water for 15 minutes and then ground to a fine paste
- Milk / hot water – 1/2 – 3/4 cup
- Garam masala powder – 1/4 tsp
Pepper powder – 1/4 tsp
Sugar – 1 pinch, to balance the flavors - Heavy cream – 2 tbsp
Cilantro – 2 tbsp, chopped
Butter – 1 tsp, optional
Method
- Heat 3 – 4 tbsp oil in a pan. Add shahi jeera or cumin seeds and cook for 5 – 10 seconds till fragrant.
- Grind the ingredients numbered 4 to a fine paste. Immediately add to the pan. Mix well. Add salt and cook covered for 7 – 10 minutes over the lowest heat till oil separates. Add ginger-garlic paste and continue to cook for a few minutes. Next add yoghurt and cook for a few minutes over low heat till oil separates. Add turmeric powder, coriander powder, cumin powder and garam masala powder. Cook for 1 – 2 minutes till their raw smell disappears completely. Add cashew paste and cook for a minute or two.Taste-check for salt. Next milk/hot water and cook covered for 1 – 2 minutes till oil separates. Add garam masala powder, pepper powder, a pinch of sugar and mix well. Taste-check for salt. Add the boiled eggs and mix gently. Cook covered for 1 – 2 minutes. Finally add heavy cream, cilantro and butter. Mix gently and switch off the flame. Serve with appam, naan, pulao, idiyappam, chapathi etc.