Fry onions in hot oil in a large pan that will comfortably hold 8 halved eggs.
Add garlic, fry for a few seconds.
Once the onions are golden brown, add in the tomato paste.
Next, put in coriander powder, cayenne powder and vinegar.
Saute for a few seconds.
Measure vinegar and add to the gravy. Lower the flame.
Mash the fenugreek with your fingers and add to the simmering gravy.
Add 1 cup water and salt. Bring to a boil.
Lower the flame once more, and add the eggs one by one, gently, side by side.
Cover the pan.
Cook on low flame for 5 more minutes.
Uncover. Put in a dash of cinnamon and cardamom powder.
Garnish with coriander leaves.
Serve hot with naan or rice.
Notes
For the onions that I have used in garnish, simply immerse sliced onions in white vinegar overnight. They will acquire this beautiful pink color and taste awesome.
Recipe by The Lady 8 Home at https://www.thelady8home.com/eggs-in-garlic-tomato-gravy-with-herb-fenugreek/