1. Make small slits on the boiled eggs and coat them with turmeric powder, Kashmiri red chilli powder, and salt.
2. Heat oil in a pan and lightly fry the eggs until they turn golden. Remove and keep aside.
3. In the same pan, add butter and sauté the chopped onions until golden brown.
4. Add ginger garlic paste and green chillies. Cook until the raw aroma disappears.
5. Add chopped tomatoes, Kashmiri red chilli powder, turmeric, coriander powder, cumin powder, and salt. Cook until the tomatoes soften and the oil begins to separate.
6. Stir in fresh cream and crushed kasuri methi. Mix well to form a rich and creamy gravy.
7. Add the fried boiled eggs and gently coat them with the gravy.
8. Simmer for 5–7 minutes so the eggs absorb all the flavours.
9. Sprinkle garam masala, garnish with fresh coriander, and serve hot.

SERVE HOT