Twice-Cooked Egg Curry with Cashew Sauce

Method

1. Bloom ghee in a little oil until aromatic to build the base.

2. Stir in yellow onion and cook down into a thick, fragrant paste.

3. Add the main ingredients and enough liquid to simmer gently.

4. Let the egg curry simmer until tender and the flavors meld.

5. Finish with paneer, check the seasoning, and serve over rice or bread.