If you prefer to puree the onions, first boil cubed onions in 2 cups of water for 3 to 4 mins until transparent. Drain the water and cool. Puree them in a blender.
1. Heat 1 tbsp oil in a nonstick pan & saute the eggs until golden.
2. Remove the eggs to a plate & sprinkle 2 to 3 pinches of chilli powder.
1. Add another tbsp oil. Saute cumin, bay leaf, cardamoms and cloves (optional) just for a minute.
2. Next add & fry the onion & chilli until golden.
3. Add ginger garlic paste and saute until the raw smell goes off.
4. Then add tomatoes and saute well until the mixture turns mushy.
5. Next add red chili powder, garam masala, coriander powder, turmeric, sugar and salt.
6. Fry everything well until a nice aroma comes out & the mixture leaves the sides of the pan.
7. Pour water just as needed to make a gravy.
8. Cook until the curry thickens and oil begins to separate.
9. Check the salt and adjust if needed.
10. Add the boiled & fried eggs, kasuri methi if using.
Blend together 10 cashews with half cup water to smooth milk. Pour it. Cook covered for 2 to 3 mins until the curry turns thick. Sprinkle chopped coriander leaves. Serve punjabi egg curry with roti or naan or plain rice.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.