In small saucepan, cover eggs with cold water. Over high heat, bring to a boil; boil for 6 minutes. Drain and chill under cold water. Peel and halve eggs (the centres of the yolks should be not quite fully set); set aside.

In dry skillet over medium-low heat, toast pumpkin seeds until slightly darkened and fragrant, 3 to 5 minutes (if using raw nuts, lightly toast as well); let cool.

Set aside 1 tbsp/15 mL of seeds. Place remainder in blender with cashews and 1/2 cup/125 mL water; blend on high, adding a little more water if needed, until puréed. Set aside.

Mix ground hot peppers, coriander, pepper, mace and turmeric with 2 tbsp/30 mL water. Drain tomatoes (reserve liquid for other use); halve and seed tomatoes, then cut into thin strips. Whisk together yogurt and cream. Set all aside.

In skillet, heat oil over medium heat; add green and black cardamom pods, cloves, cinnamon stick and bay leaf, and fry until spices begin to crackle. Add butter and onions; fry, stirring often, until onions are uniformly golden, about 20 minutes.

Stir in garlic, ginger and hot peppers; fry until garlic and ginger smell cooked, 1 to 2 minutes. Add ground hot pepper mixture and salt; stir-fry until slightly darkened, about 2 minutes.

Add cashew mixture; cook, stirring with wooden spoon and scraping bottom of pan to prevent scorching, for 5 minutes. Stir in tomatoes; cook, stirring, for 1 minute. Stir in yogurt mixture; bring to boil. Reduce heat and simmer, covered and stirring often, for 10 minutes.

Add eggs; cover and cook until eggs are heated through, about 3 minutes. Transfer to serving plate; sprinkle with reserved pumpkin seeds.

Makes 6 servings.