To make Egg Butter Masala, soak cashew nuts in hot water for 30 minutes

Remove cashews and keep them aside

Now boil the eggs in a saucepan with water

After boiling, take out the skin and keep it aside

Now heat the butter in a pan

After the butter melts, add the onions and cook until they become soft

After softening, add tomatoes and cook till they become soft

After the tomatoes are soft, add ginger, garlic paste and let it cook for the next 2 minutes

Add cashews to it after 2 minutes and mix it

Turn off the gas

After cooling, pour this mixture into the mixer grinder with 1 cup of water and grind it

Sieve this mixture

There will be only tomato seeds on the sieve which you throw away

Now heat the butter in a pan

Add bay leaf, ginger garlic paste and cook for 1 minute

After 1 minute add the mixed tomato onion mixture and mix

Add 1 tablespoon of butter and let the gravy cook for 10 minutes

After 10 minutes, add red chili powder, garam masala powder, kasoori methi and mix

After mixing, add boiled eggs and cook for next 5 minutes

Garnish with green coriander and pour some fresh cream over it

Egg butter masala is ready to be served

Serve Egg Butter Masala with Lachha Paratha and Bundi Raita for dinner