Heat oil in a flat pan.
Then carefully place the boiled eggs, yolk side down. Fry for 1 minute.
Flip them to the other side and fry for another minute. Then take them out from the oil.
Saute the whole spices for few seconds.
Then add the onion and cashews paste. Cook for 5-7 minutes on medium flame.
Add ginger garlic paste and cook for 3-4 minutes.
When the raw flavor of masala will be gone, then only add little by little milk and start whisking. Otherwise the milk will get curdled. Cook for 2 minutes.
Then add all of the spice powder and mix for 2 minutes.
For the seasoning add some salt and some sugar. Mix well for a minute.
After that add the fried eggs, cover the pan and cook for 2 minutes on low flame.
Then add little water, flip the eggs and cook for another 3 minutes on medium flame.
When the gravy will become thick add slitted green chilies and cook for a minute.
Then turn off the heat and add chopped coriander leaves. You can also add 2 Tablespoons of fresh cream if you want.