Prep the Eggs

Make tiny slits or poke holes in the boiled eggs with a fork (helps absorb masala).

You can lightly fry them in a tsp of oil + turmeric + chili powder for extra flavor.

Build the Masala Base

Heat oil. Add cumin. When it sizzles, add onions. Cook till golden.

Add ginger-garlic paste, green chilies. Sauté for a minute.

Now add tomatoes, turmeric, chili powder, coriander powder, salt.

Cook till oil separates and color deepens — this is your masala magic.

Bring the Anda In

Add the eggs, coat them well in the masala. Stir gently.

Curry It Up

Add ½ to 1 cup water depending on how thick you want the gravy.

Simmer 5–7 mins. Add garam masala (and kasuri methi or cream if using).

Garnish with coriander.