Heat 1 tbsp oil, add sliced onion, ginger and garlic. Sauté till light brown. Add in the poppy seeds and continue to sauté till golden brown in colour. Squeeze out the oil and make a fine paste of this fried onion.
In the same pan add rest of the oil, add in the tomatoes and sauté for 3 minutes. Add in the turmeric, both Kashmiri and red chilli powder, Kala or garam masala and continue frying for another 5 minutes.
Now add in the onion gravy and continue frying till the oil starts coming out from the sides. Add in more masala and red chilli powder if needed. The curry should be spicy and bright in colour.
Add 2 cups of water ( depending on how you like your curry) cover the pot and boil it for 5 minutes.
Add in the egg, adjust salt and water. Without covering boil for 5 minutes.
Garnish with fresh coriander. Serve hot!