Prick the hardboiled eggs with a fork GENTLY. This is to allow the spices and salt to permeate.
Heat oil in a pan.
Add turmeric powder, red chilli powder, coriander powder and salt.
Let the spices cook for a few minutes.
Lay the eggs in and toss in the mixture. Saute for a few minutes. Take out and keep aside.
Heat ghee in a heavy-bottomed pan or Kadhai.
Add cumin seeds, bay leaf, black cardamom and cinnamon to it.
Once the whole spices start to splutter, add the chopped onions and cook till the oil starts to separate and colour changes to golden brown.
Add tomatoes, chili, coriander, turmeric powder and salt.
Cook till the tomatoes look like they’ve melted into the gravy. The oil should start separating a little bit.
Add a cup of water and simmer for 10 minutes.
At this stage, you can add the boiled eggs and serve the gravy as is if it's a weeknight dinner. If you have company coming over then fish the whole spices out (bay leaf, cinnamon and cardamom) and pulse the gravy 4-5 times with an immersion blender so that the gravy becomes smooth.
This step is completely optional and depends on whether you like your gravy chunky or smooth.
Lay the eggs out and roll them in the gravy. Let simmer for 5 minutes.
Garnish with chopped coriander. Serve hot with rice or chapattis