Sauté the onions with the spices: In a medium sauté pan on medium-low heat add the ghee and mustard seeds. Let this heat up gently and you’ll know the seeds are tempered when they start popping. Add the onions, ginger, chile, coriander, cumin, turmeric, Kashmiri chili powder, garam masala, curry leaves, salt, and pepper. Stir and cook for 5-8 minutes until the onions are softened and the mixture is dark brown.

Add the tomatoes: Add the chopped tomatoes, ketchup, mint, and cilantro and stir well. Cook for another 3 to 4 minutes until it becomes a thick paste and the liquid from the tomatoes evaporates.

Add water and cover: Add the water to the pan, then stir the mixture briefly. When it comes to a simmer, cover with a lid and let it cook for 1 to 2 minutes until the sauce is thicker and bubbling. Taste the gravy and adjust the seasoning, if needed.

Add the eggs to the curry and simmer: Remove the lid and place the halved hard boiled eggs in the pan. Cover again and let it simmer for 3 to 5 minutes, until the eggs are heated through and the gravy is a little thicker.

As the curry simmers, make the tadka: In a small saucepan or skillet, heat the ghee over medium heat. Add the ginger and fry for 1 minute. Add the cumin seeds and fry for another minute, until the ginger is golden brown and you can smell the cumin.

Serve: Once the egg masala curry is done, top it with the tadka, a squeeze of lime juice, and more fresh cilantro. Serve with roti or rice. Refrigerate leftovers in an airtight container for up to 4 days. Did you love the recipe? Leave us stars below!