Egg (Anda) Curry

A made this delicious egg curry for dinner today. It was fanta-freaking-tastic.

Here's A's recipe:

Ingredients

4 Eggs boiled and cut into halves. (We generally discard the yolk.)
1 Onion, finely chopped.
1 Tomato, finely chopped.
2 Green Chillies, finely chopped.
2 Cloves of Garlic, finely chopped.
1 Tsp Ginger paste.
3/4 cup Milk.
1/4 cup water.
Cilantro.
Salt to taste.

For seasoning:

5-6 Tbsp Oil
2 Bay leaves
1 Cinnamon stick
2 Cloves
1 Cardamom
2 Tsp Cumin seeds

Spices

1 Tsp Turmeric Powder
1 Tsp Red Chilli Powder
1 Tsp Coriander Powder
1/2 Tsp Amchur
1/2 Tsp Saunf (Fennel Powder)
1 Tsp Garam Masala

Take a pan and add oil. Once the oil is heated, add bay leaves, cinnamon, cloves and cardamom. After a minute add the cumin seeds. When it starts spluttering, add the garlic and green chillies. After the garlic turns a little brown, add the onion and saute until it turns brown. Reduce to medium heat. Add a tsp of salt and continue sauteing until the onions are soft and brown. Add ginger paste and saute. Mash the onions with a laddle.
Add the spices mentioned above (except Garam Masala) sequentially while continuing to mash & saute. Let it cook really well. Then add the tomatoes. Once they are cooked, add 1/4 cup of water and 3/4 cup of milk. When it starts boiling, add the eggs. Close it with a lid and let it cook for a couple of minutes, and then top it off with the Garam Masala. Once it starts thickening, add the chopped cilantro and voila, Anda Curry is ready.
Serve with rice / roti.