Step 1

Boil eggs, once done, place them in cold water for 5 minutes. (Image 1)

Step 2

Tap, roll, and peel the eggs. The skin should come right off. (Image 2)

Step 3

Now make 1-inch slits in the eggs - not too deep. Do this gently so you don't cut the eggs in half. (Image 3)

Step 4

Once done, this is what you should have. (Image 4)

Step 5

Heat a pan on low-medium heat, once hot, add a teaspoon of oil. Once the oil heats up, add 1/8 tsp of red chili powder and 1/8 tsp of turmeric powder. (Image 5)

Step 6

Saute the spices for about 30 seconds. (Image 6)

Step 7

Now add the boiled eggs and swirl them around for 2-3 minutes until the exterior is lightly browned. (Image 7)

Step 8

This is what you want. Remove the eggs from the pan and set aside. (Image 8)

Step 9

Heat the same pan on medium heat. Add oil and once hot, add mustard seeds and cumin seeds. Saute for 30 seconds. (Image 1)

Step 10

Now add curry leaves and green chilies. The curry leaves will splutter so cover the pan with a lid to avoid hot oil on yourself. Saute for a minute or so. (Image 2)

Step 11

Now add onions - season them with salt. Saute until lightly brown. (Image 3)

Step 12

Add the ginger and garlic - saute for a minute. (Image 4)

Step 13

Now add tomatoes and season with salt. (Image 5)

Step 14

Saute for a minute. (Image 6)

Step 15

Cover with a lid and cook the tomatoes for 8-10 minutes on low-medium heat. Stir occasionally to prevent the tomatoes from burning. (Image 7)

Step 16

This is what you should have. (Image 8)

Step 17

Add a 1/4 cup of water to deglaze the pan. (Image 9)

Step 18

Pick up the little brown bits from the bottom of the pan. (Image 10)

Step 19

Add powdered spices - coriander powder, cumin powder, red chili powder, turmeric powder, and Kashmiri chili powder. (Image 11)

Step 20

Cook the spices for a minute and this is what you should have. (Image 12)

Step 21

Now add the boiled eggs and 1 1/4 cups of water. (Image 13)

Step 22

Cover with a lid and cook for 3-4 minutes on medium heat. (Image 14)

Step 23

Add garam masala, Kasoori methi (fenugreek leaves), and fresh cilantro. (Image 15)

Step 24

Stir and add a squeeze of lemon juice as needed. Stir again. Wait 15 minutes before serving with roti or rice. (Image 16)