Keep the eggs for boiling in a pot full of water. (See How)
Simultaneously Heat a pan on other burner and add oil.
When Oil heats up add cumin seeds and chopped ginger.
Cook them for a minute and add finely chopped onion and saute them for 2-3 minutes till they become light pink in color.
Now add turmeric powder, red chilli powder, salt, coriander powder and garam masala powder. Also add the whole green chilli broken each into two parts.
Cook this all for half minute and add fresh tomato puree. Mix it all and then cook whole masala for 6-7 minutes over low medium heat.
Cook the masala till it starts to leave the sides of the pan.
Add 150ml skimmed milk in small batches, keep the curry stirring all the time.
Bring this gravy to a gentle boil.
While gravy is boiling take out the boiled eggs from the pan and peel them off.
Now gently slide these boiled and peeled eggs in the curry and simmer it for few minutes and switch off the heat.
Serve with Soft chapati, crispy paratha or steamed rice for a delicious meal.