Eggs -- 2 hard boiled
Paneer -- 1/2cup (cut)
Ginger garlic paste -- 1tsp.
Coconut -- 1/4 cup grated
Cashewnuts -- 12
Poppy seeds -- 1tbsp.
Tomatoes -- 3 medium
Onion -- 3-4
Salt -- as required
Chilli powder -- 11/2tsp
Dhania powder -- 11/2tsp
Turmeric -- 1/2tsp
Fresh curd -- 1/2 cup
Cinnamon -- 1 inch piece
Cloves, coriander leaves, oil -- as required.
Roast cashewnuts and poppy seperately
without adding fat and grind it along with coconut. Cut onions lengthwise. Blanch tomatoes
in hot water, remove the outer skin and make into thick puree.
Heat ghee in a vessel, add cinnamon and
clove. Fry onions and ginger garlic paste. Then pour tomato paste. When it is fried well,
add other masala powders and beaten curd. Cook till ghee is seperated from the gravy. Now
add ground coconut mixture with enough water and allow to boil. Remove the outer skin from
the eggs and cut into small square pieces, keep the yellow seperately. Cut paneer also
into small bits. Fry both in little ghee for a minute and pour into the boiling gravy.
Garnish with cut coriander leaves and egg yolks. Serve hot with finely sliced onions and