PREPARATION

1. Take a deep pan, add 500 milliliters water, 1 teaspoon vinegar, 6 eggs and bring it to a boil.
2. Boil for 12 - 15 minutes on medium heat.
3. Remove it from heat and peel the eggs. Keep aside.
4. In a mixing bowl, add 2 tablespoons curd, 1 tablespoon gram flour, 1 teaspoon ginger garlic paste, 1/2 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon garam masala, 1/2 teaspoon tandoori masala, 1 teaspoon lemon juice, 1 teaspoon dry fenugreek leaves and mix it well.
5. Add the boiled eggs in it and mix it well.
6. Mariante for 10 - 15 minutes.
7. Transfer this into a baking dish.
8. Preheat the oven to 350°F/180°C. Bake for about 15 minutes.
9. Remove it from oven cut it into pieces. Keep aside.
10. Heat 1 tablespoon oil, 25 milliliters butter in a skillet, add 1/2 teaspoon cumin, 2 pods green cardamom, 4 pods cloves and stir for a minute.
11. Then, add 125 grams onions and fry till translucent or until it turns golden brown in color.
12. Add 1 teaspoon green chili, 1 teaspoon ginger and stir well.
13. Now, add 200 grams tomato puree and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Add 1/2 teaspoon salt, 1/2 teaspoon paprika, 1/2 teaspoon tandoori masala, 1/2 teaspoon garam masala and mix it well.
16. Add 100 milliliters water and mix it well.
17. Bring it to a boil.
18. Then, add 30 grams fresh cream and mix it well.
19. Cook for 5 - 7 minutes on medium heat.
20. Now, add the baked eggs and mix it well.
21. Add 1 tablespoon butter and mix it again.
22. Cook for 5 - 7 minutes on medium heat.
23. Add 1 tablespoon coriander and mix it well.
24. Cook for another 3 - 5 minutes on medium heat.
25. Remove it from heat.
26. Garnish with coriander.
27. Serve hot.