Egg Curry (Anda Curry)

Place the eggs in a pot and cover with cold water by 1 inch. Bring to a boil over high heat, then immediately cover, remove from heat, and let sit for 11 minutes.
Drain the eggs and transfer to a bowl of ice water for 5 minutes to stop the cooking, which makes them much easier to peel.
Peel the eggs and use a knife to make 3-4 shallow slits into each one; this helps the eggs absorb the curry's flavor. Set aside.
Heat 1 tbsp oil in a nonstick skillet over medium heat. Add the peeled eggs and rub them with 1/4 tsp turmeric and a pinch of salt, then shallow-fry for 3-4 minutes, turning occasionally, until lightly golden and blistered on the outside. Remove and set aside (this step is optional but adds great texture).
In a medium pot, heat the remaining 2 tbsp oil over medium heat. Add the cumin seeds and bay leaf, and let sizzle for 15-20 seconds until fragrant.
Add the chopped onion and cook, stirring often, for 8 minutes until deep golden brown.
Stir in the ginger-garlic paste and cook for 30-45 seconds, stirring constantly, until fragrant.
Add the pureed tomatoes and cook for 7-8 minutes, stirring occasionally, until the mixture thickens and the oil separates visibly at the edges.
Add the remaining 3/4 tsp turmeric, ground coriander, and chili powder. Stir constantly for 20-30 seconds to toast the spices, adding a splash of water if the pan looks dry.
Pour in the water and salt, and bring to a simmer. Cook uncovered for 8-10 minutes, stirring occasionally, until the gravy thickens to a consistency that coats the back of a spoon.
Gently add the fried eggs to the gravy, spooning sauce over the top, and simmer for 5 minutes to let them absorb the flavors without breaking them apart.
Stir in the garam masala, taste, and adjust salt.
Garnish with fresh cilantro and serve hot with steamed rice or roti.