First roast the gram flour and keep it aside. Boil the eggs for 10-15 minutes and then cool it, peel it and prick it with a tooth pick. Add 1/2tbsp of turmeric powder, kashmiri red chilli powder and salt to it and mix it well on the eggs.
Heat oil in a kadhai and fry the eggs and take it out. Chop the onions and coriander leaves.Grind the tomatoes in a mixer grinder and make a puree of it. Grind 5-6 cloves of garlic along with 1 inch of ginger in a mixer grinder by using some water and make a paste of it.
For gravy, Heat oil in the same kadhai, add cinnamon, black and green cardamom, cloves, bay leaf and cumin seeds, saute it and then add chopped onions into it, saute it till it becomes little golden brown and then add ginger-garlic paste into it.
Saute it for 1 minute and then add turmeric powder, coriander powder, red chilli powder,kashmiri red chilli powder, egg curry masala,garam masala powder and salt to it. Mix all very well and cook it on low-medium flame and then add tomato puree to it. Cook it well for 2 minutes and then add roasted gram flour and coriander leaves into it, mix it well and then add 2 cups of water and kasoori methi into it.
Give it a boil and cook it on medium flame till gravy become slightly thick and then add the eggs into it, mix it and cook it for 1 more minute and then switch off the flame.
Serve it by garnishing it with some chopped coriander leaves.
