Heat oil in a deep pan or kadai over medium heat. Add the egg to the oil and lightly fry them. Take them out of the pan and set aside.
In the same pan, first, add cumin seeds and then add onion paste, saute for a couple of minutes and add garlic and ginger paste.
Fry till the raw smell goes off and then add the tomato puree.
Keep cooking on high heat and then add cumin powder, coriander powder and then red chili powder and turmeric powder. Keep frying the spices and sprinkle water if needed, so that the masalas don’t stick to the bottom of the pan.
Once the oil separates from the masala, add chopped coriander leaves and chopped green chilies.
Add 1 cup of water, cover and bring the gravy to a gentle boil.
Carefully add the hard-boiled eggs to the gravy, making sure they are coated well. Cover the pan and simmer for 5-10 minutes, allowing the eggs to absorb the flavours. Adjust salt.
Sprinkle kasuri methi over the curry and give it a gentle stir.
Serve hot with steamed rice, naan, or roti.