Boil 10 pieces of eggs, peel and make a few cuts on them. Sprinkle ¼ tsp of red chili powder and 1/3 tsp of salt and coat nicely.

Dry roast 1 tbsp of cumin seeds, 1.5 tbsp of coriander seeds (dhania), 1 tbsp of fennel seeds (saunf), 8 pieces of black peppercorns (kali mirch), 1 piece of nutmeg (jaiphal, ¼ inch in size), 3 pieces of green cardamom pods (elaichi), 4 pieces of dry red chilies, 1 piece of mace (javitri, ¼ inch in size), and 1 piece of cinnamon (dalchini, ¼ inch in size). Transfer the spices to a mixie jar and grind them.

Heat 2 tbsp of cooking oil and fry the marinated eggs for about 2 minutes. Remove them on a plate when they turn slightly golden in color.

Add 3 tbsp of cooking oil to the pan and fry ½ tsp of cumin seeds (jeera) and 2 pieces of whole bay leaves (tejpatta) slightly before adding thin slices of 3 pieces of medium-sized onions. Fry over a medium flame for 4 to 5 minutes until they turn soft and translucent. Now, add 1 tbsp of ginger-garlic paste to it and cook until the raw smell is gone.

Now, add the paste of 2 pieces of medium-sized tomatoes. Mix nicely, cover and cook for 4 minutes.

Now, add ½ tsp of turmeric powder (haldi), 1 tsp of Kashmiri red chili powder, and the bhuna masala powder you made earlier. Mix them nicely, cover and cook for 4 to 5 minutes over a medium flame, stirring occasionally to prevent burning.

Add 2 cups of water and salt to taste. Mix nicely, cover and cook to bring it to a boil. Add the fried eggs, cover the pan and let it cook for 5 more minutes. Finally, add 1 tsp crushed dry fenugreek leaves (Kasuri methi) and mix well.

Check the texture. Remove the bay leaves, switch off the flame and transfer it to a serving bowl.

Your tasty and spicy homemade egg bhuna masala is ready to enjoy. Serve it hot with roti or steamed rice.