Take the tomatoes and soaked cashews put in a grinding jar and make a smooth paste.
In a kadhai Heat the oil then add whole spices. Saute 30 seconds.

Add grated onion saute for 2 minutes when it turns ligh5 brown add ginger garlic paste saute again for a minutes.
Add all powder spices mention above.

Cook the masala for 2-3 minutes on medium flame then add tomato cashew paste. Add salt. Mix well.

Add 1/4cup water and cook on medium flame till the oil has separated. Stir occasionally. Add fresh cream.

Add garam masala powder,kasuri methi and chopped coriander leaves. Mix and cook for 2 minutes.

Take eggs and break one egg in a small bowl.then add this egg in the gravy at one corner in the kadhai and as the same process place all eggs in the gravy at distant corner then sprinkle little salt and black pepper powder on each egg.

Garnish with some coriander leaves cover and cook on medium flame for 5-6 minutes. Switch off the flame. Leave it for 5 minutes to rest then open in. Dish out and serve with roti or kulcha.