Place the eggs in a saucepan of water and boil until fully hard-boiled.

Peel the boiled eggs and make shallow diagonal slits on the surface so the masala flavor soaks in.

Heat the oil in a kadai and add the cumin seeds, letting them sizzle until fragrant.

Add the finely chopped onions and sauté, stirring frequently, until golden brown and softened.

Add the ginger-garlic paste and green chilies, and cook, stirring constantly, until the raw smell disappears.

Add the pureed tomatoes, turmeric powder, red chili powder, coriander powder, and salt, and cook until the oil visibly separates at the edges of the masala.

Pour in the water, stir to combine, and simmer the gravy to let the flavors deepen.

Slide the peeled, scored eggs into the gravy and simmer gently so the masala soaks into the slits.

Turn off the heat, sprinkle in the garam masala, and let the curry rest so the flavors settle.

Garnish with chopped coriander leaves and serve hot.