Take a pan and add a little bit of oil, add pinch of haldi powder and add the boiled eggs. Lightly fry and put aside

Take another pan and add oil. Once the oil is heated add cumin seed, and once it starts crackling add red chilli and bay leaf. Add chopped onions and sauté for 5 mins

Next add chilli ginger garlic paste and sauté for 5 mins until the onions turn golden brown

After add all the dry masala except for the egg curry masala and sauté for 2 mins

Next add the curd and mix for one min

Add the tomato purée and cook for 2 mins

Add the egg curry masala and depending on how much thickness of the curry you want add water

Add some salt to taste

Take a serving plate and place the gravy inside

Next on top place the boiled eggs

Garnish with coriander leaves

Enjoy your egg curry with roti or naan.