Heat oil. Once hot, add ajwain and saute for 30 seconds or till it splutters. Then add ginger garlic paste
Add onions and saute till the onions are translucent
Add tomato, green chillies, coriander powder, chilli powder, turmeric powder and salt and mix
Add water in stages and cook for a few more minutes till the tomatoes are cooked and pasty
Add bell peppers and saute for 2 minutes
Add mushrooms and saute for another minute or two. Add the remaining water and mix well. Simmer for 3-4 minutes
Use a small vessel or the back of a ladle to create small nests or pockets in the gravy
Break the eggs, one at a time, directly into the pan
Drizzle the cream all around the pan
Cover and cook
Turn off the heat, garnish with chopped coriander and serve hot with toasted bread!