Boil eggs, peel, and light-fry in 0.5 tbsp butter; set aside.
Boil tomatoes, onion, and cashews for 10 minutes, cool, and blend to a smooth puree.
Melt remaining butter in a skillet, sauté ginger paste and garlic paste for 1 minute.
Add puree, red chili powder, and salt; cook until butter releases.
Add boiled eggs, heavy cream, and crushed dried fenugreek leaves; simmer for 5 minutes and serve.