1. Boil the eggs, peel them, and grate them using a fine grater. Keep aside.
2. Heat oil and butter in a pan. Add the chopped onions and sauté until golden brown.
3. Add ginger garlic paste and green chillies. Cook until the raw aroma disappears.
4. 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.
5. Add the grated boiled eggs and mix well until evenly coated with the masala.
6. Stir in garam masala, pav bhaji masala (if using), and butter. Mix gently to combine all the flavours.
7. Cook for 2–3 minutes on low heat, stirring occasionally.
8. Garnish with fresh coriander and serve hot.

SERVE HOT