Heat 2 tablespoons butter in a pan.

Now to the butter add roughly chopped onion followed by chopped ginger, sliced green chillies and sauté them for a minute.

Add chopped capsicum/ bell pepper and chopped tomatoes.

Cook them for 5-6 minutes on medium slow heat.

Stir it in between and keep pressing the tomatoes with the back of ladle or spoon in the process.

Switch off the heat when tomatoes are soft and mushy.

Allow the masala to cool a bit and then blend it into a smooth paste.

You can strain the masala to remove coarse bits of tomato peels or use it as it is. If you want very smooth gravy strain the masala.

Now in the same pan heat one tbsp of oil and one tbsp butter.

Add the puréed makhani gravy base in the pan.

Add salt to taste, red chilli powder, turmeric powder and mix well.

Cook it for few minutes till masala just about starts to release oil. Be careful not to over cook the gravy base.

Add makhani masala if you are using it.

Now add few tablespoons of water to the masala and make slits in the boiled eggs.

Finish by adding crushed kasuri methi and cream if you are using.

Serve it hot with plain rice, naan or paratha.