Heat 4 tablespoons cooking oil along with 1 tablespoon butter in a flat non-stick or cast iron pan and add 1 teaspoon cumin seeds. Once the seeds change color slightly, add 1 cup finely chopped onion.

Fry onion until it turns light golden (5 minutes) and then add 1 teaspoon ginger & garlic paste, 2 green chilies chopped, ¼ cup chopped mint leaves, and 1 cup finely chopped tomatoes. Fry for a minute on medium-high heat and then add ¼ teaspoon turmeric powder and 2 tablespoon tandoori masala powder. Cook the masala on low flame for 5 minutes.

With the help of a potato masher, mash the masala on tawa as it is getting cooked.

Now add vegetables of your choice like sliced capsicum, green peas, boiled potatoes, carrots, etc. The vegetables to be added should be within 1 cup in total.

Fry on high heat for 1 minute and then add ½ teaspoon black pepper powder, and 1 tablespoon lemon juice. Turn the flame to low and cook for 5 minutes by placing the lid.

Push the cooked vegetables to one side of the pan and add a small piece of butter and pour 2 whisked eggs. Scramble it until the eggs are fully cooked and gradually combine with the cooked vegetables in the same pan.

Cook for a minute with vegetables and then add cooked rice little by little. Add only that much rice that is enough for the masala. Stir-fry on high heat for 2 minutes. Then add chopped coriander leaves and chopped boiled eggs. Stir well and add salt if needed. Note: There is salt present in tandoori masala and rice is also cooked in salt.

To fry boiled eggs - Heat butter in a small pan and add 2 teaspoons tandoori masala powder. Fry the two halves of a boiled egg on all sides for 2 to 3 minutes.

Serve the Tandoori Egg Tawa Pulao hot with fried boiled eggs and chilled raita on the side.