Cut the onion into small pieces. Keep it aside. Boil the tomatoes with ginger pieces, cardamom, cashew nuts, garlic, red chillies & required water for 5 min

Remove from heat. Strain it. Keep the stock reserve for gravy or curry. Peel the tomatoes. Cut it into small pieces Grind it in a mixer with boiled ingredients. (garlic, ginger, cardamom, cashewnuts& red chillies, 1 tbsp stock) into a smooth paste

Whisk the cream with thick curd & keep it aside.

Heat a pan, add oil, then chopped onion,, green chillies, saute it till it turns soft, then add turmeric powder, cumin powder & chilli powder. Stir it well 2 min, add tomato paste, garam masala, pepper powder. Stir it well, then add half cup stock, required salt. When it boils, add cream & curd mix, two boiled eggs(cut it into two halves). Stir it gently on low heat. Finally add kasur methi & chopped coriander leaves. remove from heat.

Grate the remaining boiled egg into the egg curry on top. Serve hot.