Egg (Boiled) - 4 nos.
For Masala :-
Onion paste - 3 nos. (big size)
Ginger - Garlic paste - 2 tsp
Tomato puree - 4 nos.
Coriander powder - 2 tsp
Cumin powder - 2 tsp
Curry powder - 1 tsp (Optional)
Garam Masala - 1 tsp (as per taste)
Red chilly powder - 1-2 tsp
Turmeric powder - 1 tsp
Kasoori methi (Dried fenugreek leaves) - 1/2 tsp
Salt to taste
Sugar a pinch
Oil - 2 tsp
Water - 1/2 cup (as you required)
Heat oil in a pressure cooker. Add 1 tsp sugar and caramelize it. Then add onion paste, ginger-garlic paste, tomato puree, coriander and cumin powder, red chilly powder, haldi, salt to taste and mix it well. Stir the masala continuously about 2-3 minutes. Add 1/2 cup water and cover the lid. Cook it in high-medium flame about 2 whistles and then in low flame about 3-5 mins. Now switch off the flame and let it till the gas release from the cooker.
Heat butter / oil in a kadhai/pan. Pour the gravy to the kadhai and cook it in low flame about 2 mins. Add the garam masala and kasoori methi and mix well. Cook about more 1-2 minutes or as you need the consistency
of gravy thick or thin. Then put the boiled egg into the masala. Sprinkle some chopped coriander leaves and Serve with Chapati / Naan / Rice ...