Moghlai gravy of Hard boiled eggs simmered in spices, yoghurt, saffrron
Soak saffron in warm milk and keep it aside
In a flat bottom pan, heat 1 tbsp of ghee and fry the hard boiled egg for a minute. Take it off the stove and keep it aside
Grind together onion, tomato, garlic, ginger, cardamom, cloves, cinnamon, black pepper corn, coriander seeds, cumin seeds to a very smooth paste
In a heavy bottom pan, heat ghee, add bay leaf and fry for a 10 seconds. Add ground onion tomato mixture and sauté on high heat for 2-3 minutes.
Reduce the heat and let the onion tomato mixture cook well till raw smell disappears and tomato water dries up.
Whisk yoghurt , add all-purpose flour in it and mix till combines well
Add yoghurt mixture and keep stirring so that yoghurt combines well with masala
Add red chili powder, almond paste and mix.
Cook till masala starts leaving ghee. Add ¾ cup of warm water
Give a 1 ½ inch slit to the eggs and carefully slide the fried eggs in the masala. Cover and simmer for 3-4 minutes
Add salt, garam masala powder, crushed fried onions and simmer for another 3-4 minutes
Finally add saffron milk, few drops kewda or rose essence and green chili slits, mix well and simmer for another minutes
Dish out, garnish with coriander and fried onions
Serve hot with nan, phulka or pulao of you choice