3 tablespoons canola or vegetable oil
2 medium onions, finely chopped
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½ teaspoon crushed ginger
½ teaspoon minced garlic
1 large tomato, chopped
½ cup tomato puree
½ teaspoon roasted, coarsely crushed cumin seeds
½ teaspoon roasted, coarsely crushed coriander seeds
½ teaspoon turmeric
Salt and red chili powder to taste
1½ cups water
1 teaspoon honey
8 hard-boiled eggs, peeled
In a medium pot, heat oil and add chopped onions, garlic and ginger. Saute until the onions are golden brown. Add chopped tomatoes and cook for 1 to 2 minutes. Add tomato puree, cumin, coriander, turmeric, salt and chili powder. Cook for another 2 to 3 minutes. Add water and honey, then cook the curry for 5-8 minutes.
Prick each hard-boiled egg with a fork so the flavors can enter the egg. Place eggs in the curry mix and stir, cook for 4 to 5 minutes on low to medium heat. Serve with basmati rice, naan (Indian bread) or garlic bread.