Directions

1. In a medium saucepan, bring water to a boil. Gently add the eggs and cook for about 10-12 minutes for hard-boiled eggs. Once done, transfer them to an ice bath for 5 minutes to cool. Peel the eggs and set aside.

2. In a large skillet, heat the ghee (or oil) over medium heat. Add the cumin seeds and sauté until they begin to sizzle, about 30 seconds.

3. Add the finely chopped onion to the skillet and cook until golden brown, approximately 5-7 minutes. Stir occasionally to prevent burning.

4. Stir in the minced garlic and ginger, cooking until fragrant, about 1-2 minutes.

5. Add 1 teaspoon of turmeric, chili powder (to taste), garam masala, and ground coriander. Cook the spices for about 1 minute, stirring constantly to release their flavors.

6. Pour in the tomato puree (or grated tomatoes) and mix well. Let it simmer for 5-7 minutes, allowing the sauce to thicken slightly.

7. Add the remaining 1/4 teaspoon of turmeric and water to the sauce, stirring to combine. Bring to a simmer and cook for another 5 minutes.

8. Carefully add the peeled eggs to the sauce, spooning some sauce over them. Allow them to simmer in the sauce for about 3-5 minutes to absorb the flavors.

9. Remove the skillet from heat and stir in the full-fat yogurt until well combined.

10. Serve the curry hot, garnished with fresh cilantro leaves. Enjoy it with naan or steamed white rice.