Ingredients for Egg curry. Boil the eggs, peel it and punch small holes using fork around the boiled eggs and keep it aside.
Add 1 tsp oil in a pan. Fry boiled eggs till golden color from all sides by turning around. Keep it aside.
Heat 4 tbsp oil in a deep pan at medium heat. Add cumin seeds and bay leaves. Once its gets to a brown color, add grinded onion, ginger garlic paste, kashmiri red chili and little salt.
Saute it till golden color. Add grinded tomatoes saute it for 2-3 minutes at medium heat. Add coriander and cumin powder, turmeric powder, red chili powder, pepper powder and garam masala, then saute for 2 minutes.
Add 2 cups of water and coconut milk. Let it boil for 3 minutes. Add kasoori methi and boiled eggs.
Cover it let it cook for 5-6 minutes at low to medium heat.
Turn off the heat. Sprinkle the chopped coriander leaves.
Egg curry is ready to be served. Enjoy it hot with rice or phulka.