Egg curry with kasoori methi(kichen king)

Ingredients:
4 boiled eggs
2 tbl spn fresh/frozen coconut
3-4 green chilies
1/2 tea spn garlic
1/2 tea spn ginger
2-3 strands coriander leaves
2 cloves
3-4 peppercorns
1″ cinnamon
1/2 tea spn poppy seeds
1/4 tea spn cumin seeds
1/2 cup slitted onion
1/2 tea spn chili powder
1/2 tea spn coriander powder
A pinch turmeric
1/2 cup tomato
1 tbl spn cream
1 tea spn kasoori methi
Oil
Salt

Method:
Grind coconut, green chilies, ginger, garlic, cloves, cinnamon, peppercorns, poppy seeds, coriander leaves.
Heat oil and add cumin seeds. Add onion and fry till onions turn brownish. Add ground masala and fry for 5-6mins till raw smell goes off.
Add chili powder, coriander powder, turmeric and fry for few more minutes. Add tomatoes, salt and fry for few more minutes (salt helps in cooking tomatoes faster). Add little water to bring it to a thick gravy consistency.
Pour in cream and cook for few more minutes. When it starts boiling, add the eggs slitted into half. Add kasoori methi. Cook for few more minutes.
Serve hot with jeera rice or chapathis.

Serves : 2-3
Preparation time : 20mins