Make hard boiled eggs. To do this, put eggs in a pot, add water to 1 inch over the tops of the eggs, bring water to boil, turn off heat and add a lid, then wait 10 min. Then put eggs in ice water bath to drop temperature and easily peel. After peeling the shells, make 4 slits on the egg whites and set aside.
Heat 1 tablespoon oil over medium low. Add turmeric and red chili or cayenne powder. Stir immediately else the spices will burn and turn bitter. Place the hard boiled eggs in the pan and roast it in oil for few minutes. Ensure eggs are coated well in the spices and gets roasted evenly. Remove eggs from the pan, set aside.
Into the same pan pour remaining oil. Fry all the whole spices mentioned in the ingredients list (bay leaf, cinnamon, cloves). Saute finely chopped onions in oil until it turns pink. Add ginger-garlic paste and saute till raw smell of the paste is gone and onions turn brown. Now add all the spice powder and give it a quick stir.
Pour tomato puree and cook till puree turns thick and you see oil separating from the sides of the pan. Pour about 1 cup water and salt to taste and let it bring to boil and all the spices blend together. Place hard boiled eggs into the curry now, cover eggs with the sauce.
Place a lid and cook for few minutes on low flame. Turn off the stove. Garnish with coriander leaves. Serve hot with rice or roti.
Note: you can use this same method for chicken curry by skipping to second step and using chicken pieces instead of hard boiled eggs.
