Hard boil the eggs, peel off the shell, slit them partially as seen in the picture.

Saute the boiled eggs in medium hot oil until eggs get a nice golden brown color, remove them from oil and set it aside. (This is an optional step).

In same oil saute thinly sliced onion. when the onions are translucent remove half of the cooked onion, blend them and set it aside.

Add ginger garlic paste to the onion in the pan and saute well until raw flavor of ginger garlic goes.

Now add in the tomato and cook them until mushy.

Add the onion paste to the pan and saute for couple of minutes.

Add turmeric powder, red chilli powder, coriander powder, salt as required and saute for a minute. Make sure not to burn them.

Drop in the potato cubes, add some water, close the lid and cook for about 20 to 25 minutes on medium flame until potatoes are cooked well.

When potatoes are done drop the slit eggs into the curry, sprinkle some garam masala and  give it a careful mix.

Cook the curry by keeping the pan closed for 5 minutes and turn off the flame.

Now its easy to transfer to a serving bowl.