This recipe gives a smooth texture that makes this dish special.
Blend cashew nut paste and curd till smooth.
Remove shells from eggs and make few cuts so that masala gets well inside.
Smear little salt on eggs and fry them in 2 table spoons of oil till light brown.
Take them out.
Heat 2 table spoons of ghee in the pan.
Add bay leaf, clove, cinnamon and green cardamom . Saute for few seconds.
Then add onion slices. Fry for two minutes.
Now add onion paste, ginger+garlic paste. Stir continuously till raw flavour goes off.
Add all the dry masalas and salt and fry till oil oozes out from the masala.
Add curd and cashew nut paste. Mix well. Cook for 3 to 4 minutes.
Lastly add fried eggs. Mix it with the gravy. Cook for 2 minutes .
Now add milk and sugar and cook on low flame till gravy becomes little thick.
Add green chillies, beresta, kewra water and switch off the flame. Mix well .
Cover it for 5 minutes. Serve hot with pulao or roti.