Firstly boil the eggs. Ten minutes to get hard-boiled eggs. Peel and set aside.

Heat 2 tablespoons of oil in a pan; add in the ginger-garlic paste. Sauté for a few minutes and add the finely chopped onions.

Powder the Kasuri methi in your palm and add to the masala.

Once the onion masala is golden brown, add in the turmeric powder, sugar and red chilli powder. Give it a nice mix.

Subsequently, add in the blanched and pureed tomatoes and salt. Consequently, fry the shelled eggs and chop into two.

Add the yoghurt once the tomatoes are done nicely and the oil leaves the sides of the pan.

Check the consistency of the curry and add water accordingly. Now, place the sliced egg halves into the gravy.

Pour the fresh cream, over liberally.

Finally, garnish with the freshly chopped coriander leaves.

Serve Creamy Egg Curry Recipe with rice, roti or bread.