In a pan heat 250ml of water and add sliced onions, melon seeds and cashew. Bring it to boil and allow it to simmer for 2-3 minutes.
Strain the onion cashews etc and Let it cool. Reserve the stock to add it to gravy later.
After cooling, grind the cooked onions, cashew and melon seeds into smooth paste.
To make the gravy, In a large pan melt the butter and the ghee.
Add bay leaf, green cardamom, cinnamon, black cardamom and shahi jeera.
Allow them to crackle and become fragrant. If you like to add ginger garlic paste you can add at this stage
Add in the ground onion and cashew paste.
Now on medium to slow heat cook this masala till it starts to leave the sides of pan.
Add-in turmeric powder, red chilli powder, black pepper powder and fry the masala for 2-3 minutes.
Add yogurt in the pan at this stage.
Cook the masala a little more till yogurt is well incorporated in the gravy. At this stage keep stirring it continuously otherwise yogurt may split while cooking.
Now add the liquid in which onions and cashew were boiled.
Add little more water to adjust the consistency of the gravy as per your preference.
Add salt as per your taste.
Bring the gravy to a boil. Add cream and malai and stir it till well incorporated.
Finish with very small quantity of kasuri methi and boiled eggs cut into halves.
Simmer the egg curry and finally add saffron to the curry. You can garnish it with coriander leaves.
This is one of best egg curry for rice or butter Naan.