Egg curry, with rich gravy

Normally, our diet is sadly lacking in eggs, but this was one of those weekends, when I'd stocked up on eggs, and the hubby chose to buy them too. We might eventually have consumed all of it, but how was I to store the eggs, when the fridge has only six slots for eggs? Egg curry to the rescue.
Instead of the regular stuff, I wanted to make the sinful version, but since I couldn't locate the recipe made up my own. Fingerlikingly good! So good in fact that I polished off the two eggs that were left over right after returning from my Sunday long run!

8 eggs, boiled

1 onion

1 tomato

1 tbsp khus khus, soaked for about 30 minutes

1 tbsp cashew nuts

1 tbsp kasuri methi

1 bay leaf

1 tsp jeera

salt to taste

1/3 cup milk

cooking oil

Fry the boiled eggs in a little cooking oil till slightly browned, make a few slits on the side, and keep aside

Chop the onion into small pieces, and fry on a low flame. When it starts turning transparent, add chopped tomatoes, and fry till onions are browned

Make a paste with onions+ tomatoes, khus khus, cashew nuts and kasoori methi.

Heat very little oil in the kadhai, add jeera and bay leaves, and stir around a few times. Add the ground paste, milk and salt to taste and bring to boil.

Add the eggs, and let it simmer for a minute or two. Turn off the fire, cover, and let the masala soak into the eggs.

Serve with chapatis