• Boil 5 eggs until perfectly cooked and make minor shallow cuts to allow the spices to coat the eggs it and set aside.
  5 boiled eggs, make slight cuts once done

Prepare the Gravy Base:

• Toss cashews, chopped onion, green chilies, ginger, and salt in hot oil until lightly golden.
  1 tablespoon neutral cooking oil, 1 large onion, medium chopped, 5 green chilies, 1 inch ginger, ½ cup whole unsalted raw cashews
• Blend this mixture along with fresh coriander and mint (see tip in note 1)
  1 bunch fresh coriander, ⅓ bunch fresh mint

Spice it Up:

• Heat oil in a pan, add whole spices, and then pour in the blended gravy which should now look vibrant green.
  2 cloves, 1 inch cinnamon stick, 2 cardamom pods
• Mix in all spice blends and salt. Let it cook for 5 minutes until fragrant and thickened.
  ½ teaspoon coriander powder, ½ teaspoon red chili powder, ¼ teaspoon garam masala, ¼ teaspoon black pepper, ½ teaspoon salt
• Add yogurt, give it a mix and then sprinkle kasuri methi (dried fenugreek leaves)
  ½ cup yogurt, 1 teaspoon kasuri methi (dried fenugreek leaves)
• Gently add the boiled eggs to the simmering gravy and let them soak in all the flavours.
• Garnish with a sprinkle of fresh coriander and squeeze lime juice to the curry and serve hot with rice, roti or naan!
  ½ fresh lime juice