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!