Heat 1 tbsp butter in a pan, when butter starts to melt turn off the heat.
Add fenugreek leaves and garlic paste immediately, keep aside.
Make a paste of tomatoes and red chilies.
Heat remaining butter in a pan , add onion and let it becomes light brown.
Add poppy seed paste, mix well and when oil starts to separate from pan, add eggs, salt, turmeric power. Mix well again.
Add tomato paste, cook for 10 minutes in a low flame.
Add 1 cup water and cover the pan, when water starts to boil and the gravy is almost ready, add the butter, fenugreek and garlic mixture.
Turn off flame, cover the pan to give the dish a standing time.
Serve with steamed rice or roti.
