To a pan heat 2 teaspoon oil then add 6 garlic cloves sliced, two 1 inch ginger and 1 green chilli. Saute until golden. Transfer to a bowl adn set aside.
To the same pan add 3 big onions sliced.
Saute until transparent.
Add 3 tomatoes roughly chopped.
Saute until mushy and raw smell of tomatoes leave.
Transfer to a bowl and set aside.
Grind this to a fine paste along with little water.
Boil eggs for 12-14 mins or until well cooked. It should be hard boiled. You can check detailed post here. Prick with a toothpick.
To a pan 1 teaspoon oil, add 1/4 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, salt to taste.
Give a quick mix.
Add boiled eggs.
Toss well.
Heat 2 tablespoon oil - add one 1 inch cinnamon, 2 cloves, 1 cardamom, 1 green chilli and 1 teaspoon cumin seeds. Let it splutter, give a quick mix.
Add 1/4 teaspoon turmeric powder, 1 teaspoon kashmiri red chilli powder.
Give a quick mix.
Add the prepared paste.
Mix it well.
Add salt to taste, 1/4 cup water.
Mix it well.
Add 1 teaspoon coriander powder, 1 teaspoon garam masala powder.
Give a quick mix.
Cook covered for 5 mins.
Open and give a quick mix.
Add 1/2 cup water.
Give a quick mix.
Let it boil for few mins until oil separates. Then add 2 tablespoon fresh cream. You can replace it with thick curd too. If adding curd beat it well until creamy and add it.
Give a quick mix.
Add the eggs.
Give a quick mix.
Boil for few mins until oil separates. Garnish with coriander leaves. Switch off.
Enjoy it hot! Creamy delicious egg curry is ready!
Serve it with roti, nan, rice etc.