Grind soaked cashew and tomatoes to fine paste without using water.

Heat oil in a pan. Add cumin seeds, bay leaf and cardamom. Add onions when cumin crackles. Saute till it gets lightly pink. Add ginger garlic paste and fry for 2-3 seconds. Add two tbsp water along with the two types of chilli powder, turmeric powder and dhanajeera powder. Saute a bit till oil oozes.

Add the tomato puree and salt. Combine well, cover and cook for about 8 min on the lowest heat. Stir about twice in between. Uncover the pan and saute till the moisture burns out and the mixture looks lumpy and shiny.

Add about 250ml water. The gravy should be slightly thin. Add cream, sugar, some of the green chillies, kasoori methi, coriendar leaves and garam masala. Saute for a minute or two or until oil oozes. Wipe the gravy from sides of the pan using a spatula.

Cracks an egg at a time in a bowl and gently pour it on the gravy. Season each egg with black pepper powder and red chilli powder. Sprinkle the remaining green chillies and some coriendar leaves all over the gravy. Cover the pan and cook for about 8 min on the lowest flame. When ready, you'll see that the eggs are thoroughly cooked and some oil floats on the surface of the gravy.