Method:
- Heat 2 tbsp oil
- Add 2 tbsp garlic-ginger paste
- When the garlic-ginger paste turns golden-brown, add 2 finely chopped onions
- Let the onions turn pale pink in colour
- Add 3 finely chopped tomatoes
- Stir well
- Add salt to taste
- Add 1 & 1/2 tsp red chilli and 1/4 tsp haldi powder
- Stir well till it turns into a coarse paste
- Crush 1 egg and add to the masala
- Tip: Adding an egg at this point adds the egg flavour to the masala
- Add cream to the masala
- Let the cream come to a boil and turn the flame off
- Cut the full boiled eggs into half and add to the gravy
- Add green chilli and coriander garnish
- Ready to eat!