Step 1: Boil the Eggs

In a pot, add water and 6 eggs. Add 1/2 teaspoon of salt to the cold water to prevent the eggs from cracking. Boil the eggs for 10-12 minutes until hard-boiled.

Step 2: Soften Aromatics for Paste

While the eggs are boiling, take another pan and add 1/2 cup of water. Add 2 medium-sized chopped onions, 5-6 green chilies, 5-6 garlic cloves, and 1-2 small pieces of ginger. Cook until the vegetables are soft and the water has almost evaporated.

Step 3: Blend the Green Paste

Once the softened vegetables have cooled slightly and most of the water has evaporated, transfer them to a blender. Add a small bunch of fresh coriander and blend into a smooth paste.

Step 4: Fry the Boiled Eggs

Peel the boiled eggs. In a separate pan, heat 2 tablespoons of oil. Add 1/2 teaspoon of paprika powder and 1/4 teaspoon of turmeric powder. Stir for a few seconds. Add the peeled eggs and lightly roast them for 1-2 minutes until they get a slight golden color and become slightly crispy on the outside. Do not over-fry them.

Step 5: Prepare the Gravy Base

In the same pan (or a clean one), heat 1/2 cup of oil. Add 1 teaspoon of cumin seeds and 1-2 small cinnamon sticks. Fry for a few seconds until fragrant. Then, add the blended green paste (from Step 3). Cook the paste in the oil until any remaining water evaporates, the oil separates, and the paste changes color slightly.

Step 6: Add Dry Spices

Once the paste is well-cooked and the oil has separated, add 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of coriander powder, and 1/2 teaspoon of cumin powder. Mix well and cook for a few minutes to ensure the raw smell of the spices is gone.

Step 7: Incorporate Yogurt

Lower the heat to low. Add 1 cup of well-whisked yogurt to the gravy. Mix thoroughly with the paste. Cover the pan and let it cook for 5-6 minutes on low heat until the yogurt water dries up, its raw flavor is gone, and the oil separates again, indicating a well-cooked gravy.

Step 8: Add Fresh Cream

After the yogurt has cooked down and the oil has separated, add 4 tablespoons of fresh cream. Mix well and cook for another 1 minute. This will make the gravy extra creamy and rich. (You can skip cream if preferred).

Step 9: Combine Eggs with Gravy

Gently add the fried eggs (from Step 4) to the gravy. Carefully mix them into the gravy using a light hand to avoid breaking the eggs. Add 2 whole green chilies and 1 teaspoon of Kasuri methi (crushed dried fenugreek leaves). Mix gently again. Cover the pan and let it simmer on low heat for 2-3 minutes to allow the flavors to meld.

Step 10: Garnish and Serve

Garnish the Mughalai Anda Gravy with freshly chopped coriander. Serve hot with naan, roti, or rice.

• Add cashews to the onion-chilli paste for a richer and creamier gravy.

• Adjust green chilies according to your spice preference.

• For a less creamy version, you can skip the fresh cream and only use yogurt.

• Add a pinch of garam masala at the end for an extra aromatic touch.