Whisk the eggs, milk, chopped coriander leaves and green chillies and all the spices.

Heat a non stick pan and pour the omelette mix, and cook on both sides.

Take it out of the pan and cut it either into strips or small bite size pieces, keep aside.

To start with, just smear some oil on the tomatoes and roast over flame to give it a good charring on both sides.

I do this to give the tomatoes a little roasted flavour. Keep it aside to cool and then peel of the charred bits

Finely chop the tomatoes and onions, slit green chillies

Soak cashew in some water.

Heat butter in a kadai and add the whole garam masala spices to it.

Then add the green chillies and onions.

Brown the onions, then add the ginger garlic paste and continue browning until the butter separates from the mixture.

Then add the tomatoes, make sure to season with salt in every step.

Cover and let it cook until mushy.

At any point if the masala is sticking to the bottom, add a little water and mix through.

Add red chilli powder to the mix and make sure to cook the tomatoes until the butter separates, again. This ensures that the tomato is fully cooked.

Let it cool down, remove the cinnamon stick and keep aside.

Then add the cashews, water as required and blend to a smooth paste.

Add the paste back to the kadai, with some more water and let it bubble away until it thickens.

Add honey and check for seasoning again. Adjust the gravy consistency.

This is a trick I found online, if you don’t have any coal, you can heat up the cinnamon stick and use it in place of coal.

Place it in a small bowl, pour ghee on the hot piece of coal or cinnamon stick. Place it on top of the gravy and cover the dish with a tight lid for about 15-30 mins.

Finally add the omelette, garnish with kasuri methi, cream and coriander leaves.