Add coconut & cashews or poppy seeds to a blender jar. Pour very little water and make a smooth thick paste. If using yogurt just skip this step.

Saute bay leaf, cinnamon, cloves, cardamoms, jeera, mace and star anise in oil until they begin to crackle.

Then add onions & fry until golden. Saute ginger garlic paste until the raw smell vanishes.

To the onions add tomatoes, turmeric and salt. Fry until they turn soft.

Add chilli powder, garam masala, saunf & coriander powder. Fry until fragrant.

Next add coconut paste and fry until fragrant again. Add in pudina. Saute for a minute.

Pour water just enough to make a thick gravy. Simmer and cook until the gravy thickens slightly but not too thick.

Prick the boiled eggs with a fork a few times and add them to the gravy.

Cook them in the gravy for a while. You can see traces of oil on top when the gravy is done. You can also fry the eggs in 1 tsp ghee and add it to the kurma.

Switch off egg kurma when the gravy reaches a desired consistency. Garnish with few chopped coriander leaves.