Heat oil in a pan and add all the whole spices: bay leaf, cinnamon, cloves, cardamom, cumin seeds. Mix once.
Add Chopped onions and chopped green chillies. Fry until transparent.
Further, add ginger garlic paste and fry till raw smell leaves.
When the onion ginger garlic is cooked., add chopped tomatoes, salt and cook until the tomatoes are mushy. You can close cook if needed.
Open and add turmeric powder, chilli powder, coriander powder, cumin powder, pepper powder, and mix well.
Close cook until oil leaves out from the masala. Stir in between.
Add water to make it thin and also kasuri methi. Cook again until thick.
Meanwhile, in another pan, fry onion and capsicum pieces with little oil until slightly roasted.
Add this to the curry along with the egg white cubes.
Lastly, sprinkle garam masala, chopped coriander leaves and mix gently.
Close cook for another 3-5 minutes in simmer before serving,