Heat 1 tbsp oil in a pan, throw in the crushed cardamom and fry for about 10 seconds. Add the minced garlic and sauté it for a minute.
In the meanwhile, add 1 tbsp of oil in the same pan. Add methi leaves and fry them for a few minutes till they get all wilted and shrink in size.
Once the methi leaves are cooked, pour the onion tomato paste into the pan and start cooking again at low flame.
Add in the cumin powder, red chili powder, salt and turmeric powder and cook covered for a few minutes till it starts to dry up a bit and tomatoes get well cooked.
Add about ¾ cup of water, mix and let it come to boil, then turn the flame to the lowest.
Add the eggs, one by one, gently folding them within the mixture. Cover and cook for 3-4 minutes at low flame so the eggs start soaking in the flavours from the spices.
Finally, add the cream along with nutmeg powder and garam masala, gradually mixing it with the eggs and the gravy. Keep the gas at the lowest. Simmer this curry for the next 7-8 minutes, folding the eggs very gently once or twice in between to coat them evenly with the gravy. If adding butter, add at this point.
Once done, turn off the gas and let the curry sit there, covered for a couple of minutes before serving.
Finally garnish with the chopped coriander leaves and serve with rice or paratha.
If you are using frozen methi leaves, thaw them properly and squeeze any excess water out of them If the cream curdles when you add it to the gravy, try adding 1 tsp of corn flour with it.
You could also add some dried Kasuri methi towards the end along with garam masala and nutmeg powder.
You could also roast or saute the boiled eggs into butter lightly, before adding to the gravy. It gives an amazing taste to the curry