Heat vegetable oil in a pan. Add cumin seeds and let them splutter.
Add finely chopped onions and saut until golden brown.
Stir in turmeric powder, red chili powder, and coriander powder. Cook for a minute until the spices are fragrant.
Add ginger-garlic paste and saut until the raw smell disappears.
Pour in the pureed tomatoes and cook until the oil starts to separate from the masala.
Add water to achieve the desired consistency of the curry. Season with salt and let it simmer for 10-15 minutes.
Gently place the halved hard-boiled eggs into the simmering curry. Coat them with the sauce.
Sprinkle garam masala over the curry for a final burst of flavor. Simmer for an additional 5 minutes.
Garnish with fresh cilantro. Serve the Indian Egg Curry hot with steamed rice or your favorite bread.
