Heat 2 tbsp oil in a nonstick pan, to that, add the eggs. Fry until golden. Transfer it to a plate and keep it aside.
To the same pan, heat 4 tbsp oil and add cumin seeds. coriander seeds, black cardamom, green cardamom, cinnamon, clove, and bay leaf. Allow them to splutter and then turn the heat off. Transfer it to a dish and let it cool down. Grind the mixture into a smooth paste. Add water as required to get a smooth paste.
To the same oil add onions and cook for a minute. Then sprinkle sugar. It helps in giving the gravy a rich colour. Cook for another minute.
Add ginger and garlic paste. Cook until the raw smell disappears.
Add yoghurt and cook for 3-4 minutes.
Then add salt, turmeric powder and red chilli powder. Mix everything nicely.
Cook until oil begins to separate from the sides.
Add the spice paste and water.
Bring it to a boil and then lower the flame and cook for 4-5 minutes.
Add the boiled eggs. Cook for a minute and then turn the heat off.
Garnish with fresh coriander leaves and serve egg curry with steamed rice.