• Heat the ghee in a medium skillet over medium heat.
• Add the onions and cook for 5 to 8 minutes until translucent and lightly browned. Covering the pan will help speed up cooking and soften the onions with the steam.
• Add the ginger and garlic and cook for 30 seconds until aromatic.
• Stir in the tomato paste and water and mix well to combine. Cook on medium heat for 2 to 3 minutes until the sauce starts to bubble.
• Lower the heat and stir in the heavy cream. Cook for additional 4 to 5 minutes or until the sauce is heated through.
• Add Kashmiri red chili powder, turmeric, garam masala, and salt and mix until well combined.
• Reduce the heat to low and allow to simmer for 2 minutes or so.
• Make 6 wells in the sauce using a spatula for the eggs.
• Crack an egg into a separate bowl then place in the well. Repeat with the remaining 5 eggs.
• Cover the skillet and allow the eggs to simmer in the sauce for 5 to 8 minutes until the whites and cooked and opaque but the yolks are still runny (if you prefer the yolks more cooked, simmer the eggs for longer).
• Remove the skillet from the heat and garnish with Kasoori methi, red chili flakes, cilantro, and hot honey.

To Serve:

• Heat a griddle over medium heat.
• Brush the naan with ghee and place on the griddle to warm through on both sides for a couple of minutes.
• Serve warm with the makhani shakshuka.