Heat water in a saucepan until it is boiling and slowly drop in 6 eggs. Set a timer for 8 minutes and adjust the heat so that the water is at a slow boil. After 8 minutes, drain the eggs and place them in an ice bath. When the eggs have cooled completely, peel them and reserve them for later.

Toast a few cashews in a dry skillet on medium high heat for about 2-3 minutes. Reserve for garnish. Blend together tomatoes and cashews in a blender and keep aside.

Heat oil in a wide bottomed pan, add cumin seeds when hot. Saute for 30 seconds. Next, add chopped onion and saute for 3-4 minutes until lightly browned. Add ginger-garlic paste and saute for 2-3 minutes until lightly browned all over.

Next, add in all the spices and toast them for about a minute. Deglaze the pan with a few tablespoons of water if needed.

Now add the ground tomato-cashew paste along with about ½ cup water used to rinse blender. Season with salt and cover and cook on medium flame until a lot of the water has evaporated (about 5 minutes).

Add in the honey and a little water if needed to adjust the consistency of the sauce. Taste and adjust for seasoning.

When the curry has reached your desired consistency, add in the garam masala powder and mix well. Turn off the heat at this point.

Slowly drop in your boiled eggs into the pan and garnish with cilantro and reserved toasted cashews.

Heat the oil in a pan. When it is hot add cumin seeds and dried red chillies. Saute for 30 seconds.

Add in sliced onions and a pinch of salt. Saute until they are translucent (2-3 minutes).

Add in frozen corn and saute for another 2-3 minutes or until lightly charred.

Add in all the spice powders and saute for about 30 seconds to toast them and bring out their flavors.

Add in the cooked rice and salt to taste. Mix well, taste and adjust for seasoning. If you find that the rice is too dry, add in 2 tablespoons of water, mix and cover and cook on medium flame for 2 minutes

Finally stir in cilantro leaves before serving.