Heat the oil in a deep skillet or saucepan on medium heat. The oil should be hot, not smoking, or your spices will burn.
Add the Bay leaves, green cardamom, and slit green chilies. Stir it.
Add the finely chopped onion and sauté for about 7 minutes until golden.
Add the ginger/garlic paste, turmeric, chili powder, coriander powder, and cumin powder. Stir for a minute until the ginger sticks to the pan's bottom. Be careful not to burn the masala.
Add the tomatoes, cinnamon, clove, pepper powder, and salt. Cook, occasionally stirring, until the tomatoes are soft and the oil starts to surface—approximately 4-5 minutes.
Add 2 cups of water and bring to a boil.
Add potatoes to the tomato-onion mixture.
Lower heat to medium-high and simmer for about 10 minutes until you get a thick gravy and the potatoes are done. At this point, do a taste test for salt.
Add the eggs and let them simmer on low for another 7-10 minutes while gently rolling them around occasionally to absorb the gravy.
Add a little more hot water if the gravy gets thicker than you prefer. Be careful not to make the gravy too watery.
Spoon into a serving dish. You can leave the eggs whole or carefully split the eggs in half-length wise.
Garnish with chopped cilantro.
Serve with plain boiled rice or pilaf.
Anda Curry also tastes good with parathas or any flatbread. I like to have it with any kind of bread to dip in the gravy. It tastes amazing!