Slice the onions thinly. Chop the garlic finely. Parboil the green peas. You can use yellow or red onions.
Heat some oil in a pan and add the cumin seeds. Leave until the popping sounds stop.
Add the garlic and stir-fry until lightly browned.
At the same time, start hard-boiling the eggs. When they're cooked put them in cold water and peel. (There are only 3 eggs in the photo, but I added another one later.)
Add the onion to the frying pan and stir-fry for 2 to 3 minutes.
When the onion is cooked add the turmeric, coriander powder, garam masala and cayenne pepper, and mix well.
Add the canned tomato and mix again.
Add the green peas, and mix.
Add 200 ml of water and bring to a boil. Simmer for 10 to 15 minutes over low heat.
Add the cream and mix. Simmer for 2 to 3 minutes. Taste and add salt as needed (I usually use a generous amount).
Put 3 eggs in the pan, cover them with the curry sauce and warm through for 2 to 3 minutes.
Quarter the remaining egg, and use to decorate the curry along with the fresh coriander leaves. Egg curry is called Anda Curry in Hindi.
Story Behind this Recipe
This is a typical Indian curry that my mother used to make this at least twice a month. The sauce is rich like gravy, so it's a rather special curry. I remember feeling really happy whenever she made it.
If you're using yogurt instead of heavy cream, have the curry roux cooking over low heat in Step 10 so it's just bubbling lightly, and add the yogurt 1 tablespoon at a time, mixing it into the roux between additions. Adjust the spiciness by reducing or increasing the cayenne pepper.