This is a thick gravy hence use less water, more masala which means more onions. Heat oil in a pan. Add cumin seeds (if not at this stage, grind 1 tablespoon of cumin seeds and add it along with the other powders at step 4). Add thinly sliced onions and cut green chillies. Sprinkle over some salt and let the onions get cooked till they turn light pink

Add ginger garlic paste. Mix well. Once the rawness is gone, add chopped tomatoes

Let the tomatoes get cooked. If you are using very ripe tomatoes, sprinkle over a little sugar to reduce the sourness

I personally prefer to grind all the garam masalas (what ever you have in the kitchen, just cumin seeds are also fine) and pepper. Once the tomatoes are cooked, add the puree. Add all the powders. You can adjust the quantity of each masala according to your preference.Mix well and add little water to get them blended

Add some more cups of water at a time, depending on the consistency. Make sure you do not add a lot. Check salt level and add if required

Cut the boiled eggs into half, or halve it further

Simmer heat and add the eggs into the gravy and close the lid for about a minute

Remove from heat and season with chopped coriander leaves

Serve hot with steamed white rice or roti or bread