Boil 4 cups of water in a medium saucepan/pot
Add eggs and boil for 7 minutes
Drain hot water from pan, let eggs cool down, then remove shell
With knife point create shallow slits/cuts on each egg on all sides. Set aside
In a large nonstick sauce pan heat 1 tbsp cooking/veg. oil
Once oil is hot reduce heat to medium, add pinch of turmeric
Add boiled eggs, stir fry for 2 minutes to brown them all over
Remove eggs from pan, set aside
Add remaining 2 spoons of cooking oil. Once the oil is hot add chopped onions
Saute onion for 2 minutes, push to one side of saucepan
Next add cumin seeds & 2 dry red chilies . A soon as cumin seeds start popping mix everything in pan
Now add garlic paste, mix well then add green chili-ginger paste
Add chopped tomatoes, stir fry them until they begin to soften & blend in
Toss in cumin-coriander powder mix
Add Kashmiri Chili powder or paprika for color. Mix well then add salt & garam masala
Now pour in 3/4 cups water, mix well then add hand crushed dry methi/fenugreek leaves
Next add besan/chick peas flour slurry, mix well. Cover pan with lid, let simmer for 2 minutes
Open lid add boiled eggs to gravy. Cover with lid again and simmer for 1 minute
Wala! Your delicious Dhaba Egg Curry is ready! Enjoy with Naan, Roti or rice