Shahi Egg Curry with Cashew-Almond Gravy will make you fall in love

Protein-rich dishes made from eggs are liked by many people. You too must have made egg curry with onion-tomato gravy at home. But if you want to taste something different in it, then today we have brought for you the recipe of Shahi Egg Curry with Cashew-Almond Gravy. The combination of spiced spices and dry fruits gravy will make you fall in love with your taste buds while giving it an exquisite flavour. It gets ready in 30 to 40 minutes. You can serve it with roti or rice. If you want to taste something different, then Shahi Egg Curry will prove to be a great option. Know its recipe.
necessary ingredients

• 5 boiled eggs
• 4 green cardamoms
• 4 green chilies
• 5 cloves
• 1/2 tsp cumin
• 1 small piece cinnamon
• 1/4 tsp black pepper
• 2 tbsp ginger garlic paste
• 1/2 tsp turmeric
• 2 tsp salt
• 1 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp garam masala
• 1 tbsp gram flour
• 1 tbsp chicken masala
• 5-6 cloves garlic
• 1 big piece ginger
• 4 onions
• 3 tomatoes
• 6 tbsp oil
• 1 tsp garam mala
• 1.5 cups of water
• 8-10 cashews, coarsely crushed
• 10-12 almonds, coarsely ground
  recipe
  Put 2 cups of water and eggs in a vessel and keep it for boiling on medium flame.
• While the eggs are boiling. Peel and grate onion, garlic and ginger and keep the paste in a bowl.
  Grate the chilies as well. Grate the tomatoes separately. Throw away the peel.
  Eggs take 12-15 minutes to boil.
  After boiling the eggs, put them in cold water and remove the peel.
  Make cuts on the eggs with a knife.
  Heat 2 spoons of oil in a pan. Add egg to it and fry it.
  Take out the eggs and make light cuts again.
  Now put 4 spoons of oil in the same pan and heat it.
  As soon as the oil is hot, add cumin, clove, black pepper, cardamom, cinnamon to it.
  When cumin starts crackling, add garlic, onion, ginger paste and mix it well.
  After this add salt to it. By adding salt, the onion cooks quickly and melts.
  After cooking for 8-10 minutes, add cashew-almonds and mix it.
  Now add turmeric, red chili powder, coriander powder, chicken masala and ginger-garlic paste to the pan and cook.
  Add a ladleful of water to cook the spices well.
  When the masala starts leaving oil, add tomato paste and cook it well.
  Keep the tomatoes for cooking for 10-12 minutes. Keep the flame on high and keep stirring the gravy continuously.
  If the gravy leaves oil, add gram flour and cook for 1-2 more minutes.
  After this add eggs to the gravy and mix.
  Add water, mix and let it boil without covering. After this add garam masala to it.
  When it boils well, cover and cook for 8-10 minutes more.
  Switch off the flame and keep the egg curry covered for some time.
  After this take out in a serving bowl and serve with roti or rice.
  If you want, you can also put coriander leaves in it.