Boil eggs, peel, and fry until golden; set aside for later.
Heat mustard oil, add bay leaf, cinnamon, cardamom, and cloves.
Sauté finely chopped onions until golden, then add ginger-garlic paste.
Mix in tomato purée, turmeric, chili powder, and garam masala powder.
Add water, salt, sugar, and simmer until oil separates from spices.
Add fried eggs, coat well, and cook until gravy thickens beautifully.
Serve hot with steamed rice or flaky parathas for ultimate satisfaction.