Start by adding oil to a pan and heating it on medium heat.

Once the oil is hot, add the cumin seeds and sauté them until they become fragrant and lightly golden.

Add chopped onions to the pan and cook them until they become soft and golden brown.

Toss in the chopped green chili and ginger-garlic paste. Stir and cook for a couple of minutes until the raw smell of the paste fades away.

Next, add chopped tomatoes to the pan and cook them until they soften, stirring occasionally.

Now, add your spices to the mixture—this could include turmeric, cumin, coriander, red chili powder, or garam masala. Stir and cook the spices for 2-3 minutes, allowing them to release their flavours into the dish.

Lower the heat and gently add the yogurt, stirring constantly to prevent curdling. Cook for a few minutes until the yogurt blends in smoothly with the spices.

Pour in the water, mixing everything together thoroughly. Cook the mixture for about 6-8 minutes, or until you see the oil separating from the curry.

Gently add the boiled eggs to the pan, making sure they are well coated with the sauce. Let them simmer in the curry for 2-3 minutes, allowing the flavours to seep into the eggs.

Finally, sprinkle the dried fenugreek (kasuri methi) over the curry, give it one last mix, and your egg curry is ready to serve!