Place the eggs into a pot of boiling water and cook for 7 minutes, so that they are 2/3 cooked. Remove and place the eggs into a bowl of cold water for about 10 minutes.

In the meanwhile, peal and chop onions, ginger and garlic and put in a blender until finely crushed. Keep the paste aside.

On medium heat, heat 1 tablespoons of oil in a pan. Peel eggs and add, fry on both side till slightly golden brown. Remove eggs from heat and keep aside in bowl.

In same pan heat 2 tablespoons of oil in a pan and then add cumin seeds. Once they start popping, add the rest of the garam masala spices and stir for a minute until the aroma spreads.

Add onions, ginger and garlic. Cook on low heat for 10 minutes, stirring occasionally. On the side put cut tomatoes in a blender until finely crushed and turned in to pureé.

Add tomatoes, kashmiri chilli and some salt and stir well. Cook for 5 minutes. Then turn heat low and let the sauce simmer and cook for another 10 minutes, stirring occasionally.

Add the water and garam masala and let simmer a while for about 5 minutes. I added 1/2 a cup of water. (Additional comment: If you want more gravy, then add up to 2 cups of water).

Lastly add eggs and kasuri methi and cover cook for 3-5 minutes.

Sprinkle some chopped coriander leaves on top. Serve with chillies.