Step 1: Prepare Cashew Paste

• Soak cashews in hot water for 10 minutes.
• Blend to a smooth paste with a little milk or water.

Step 2: Prepare the Gravy

• Heat oil (and butter, if using) in a pan.
• Add chopped onions and sauté till translucent (do not brown).
• Add ginger-garlic paste and chopped green chili. Cook for a minute.
• Add the cashew paste and cook on low flame till oil separates slightly.
• Add cream, white pepper, garam masala, and salt. Mix well.
• Add milk or water to adjust thickness and simmer the gravy for 5 minutes.

Step 3: Add Eggs

• Lightly slit or score the boiled eggs.
• Add them to the gravy and simmer for another 5–7 minutes on low heat.
• Stir gently to avoid breaking the eggs.

Step 4: Garnish & Serve

• Garnish with fresh coriander or mint leaves.
• Drizzle a little extra cream on top for presentation.

🍽️ Serving Suggestions

• Best served hot with butter naan, rumali roti, or jeera rice.
• Can be paired with paratha or even light pulao for a complete meal.
• Serve with salad and raita on the side.

💡 Tips & Variations

• You can lightly fry or roast the eggs before adding for a richer taste.
• For a thicker gravy, increase the amount of cashew paste.
• Use melon seeds or almonds as a substitute for cashews if needed.

🧠 Health Benefits

✅ Protein-rich from eggs

✅ Cashew and cream offer healthy fats (when consumed in moderation)

✅ Mild spices make it gentle on the stomach