Heat some oil in a pan on the medium flame.
Put in a bay leaf and add onion and green chilli paste.
Stir well, now add the grated ginger.
Stir and cook on slow flame till this gravy masala is roasted and begins to leave the sides of the pan and releases oil.
Add fresh tomato puree, stir and cook on slow heat for another 3-4 minutes.
Now add turmeric powder, kashmiri red chilli powder, coriander powder, black pepper powder, salt and garam masala powder. Mix all spices and fry for a minute.
Mix the spices well in the gravy and cook on slow heat for 7-8 minutes till it releases oil.
Add 1 cup of water and mix the curry.
When it comes to boil slit the boiled eggs on the sides and put them in the curry. Slitting the eggs helps the curry to seep in the eggs.
Allow the eggs to simmer in the gravy for another 5-10 minutes on slow heat .
Serve the egg curry gravy with long grain steamed rice, ghee roti or paratha and some salad.