First, place the eggs in water and boil them for 10 to 12 minutes. Let them cool for a while, then peel the shells. You can also put the eggs in cold water for a few minutes to make peeling easier. Prepare all the spices and chop the onions.

Heat oil in a skillet. Add the boiled eggs and fry them until they turn slightly golden. Remove the eggs and set aside.

If there is enough oil left in the skillet, use it; otherwise, add a little more oil. Add cumin seeds and bay leaves, and let them sizzle. Then add the chopped onions and sauté until they turn light golden brown.

Once the onions are golden, add all the spices listed above and cook with the onions until the oil starts to separate from the masala. Add salt as well.

When the spices are cooked, add water as needed and bring it to a boil. Once the water boils, add the fried eggs and cook for another 5 minutes, then turn off the heat.

Your delicious egg curry is ready! Serve hot with roti or rice.