| 1. | To boil eggs: Put eggs in the pan and cover with water at least 2.5 cm above eggs. Bring to boil on medium-high heat. Reduce heat to low. Cover and simmer for 15 minutes. Meanwhile, do step 2. Pour off water. Pour tap water slowly over eggs till eggs are cool. Drain. Remove and keep aside eggs. Wash and dry the pan. |
| 2. | Grind ginger, garlic and green chilli into a paste. |
| 3. | Heat ¼ cup oil in pan on medium heat about 2 minutes. Add onions. Fry till light golden brown. Add cumin seeds and ginger paste. Stir a few seconds. Add tomatoes. Mix. Remove from heat. |
| 4. | In a mixer-blender/grinder, mix tomato mixture till smooth. Wash and dry pan. |
| 5. | Heat remaining oil (1 tbsp) in pan on medium heat about 1 minute. Add cloves, cardamoms and cinnamon. Stir a few seconds. Reduce heat to low. Add tomato mixture and remaining ingredients except eggs and water. Cook about 3 minutes, stirring constantly. Add water. Stir. Bring to boil on medium-high heat. Reduce heat to low. |
| 6. | Cover and simmer (about 20 minutes). Meanwhile, shell eggs and cut lengthwise into halves. When gravy is slightly thickened, remove pan from heat. |
| 7. | Add eggs, keeping yolk sides up. Cover and simmer on low heat just till eggs are hot (about 2 minutes). Serve hot. |