1. Fry onion, ginger and garlic till it starts to brown a bit. 

2. Add in spices, tomato paste and salt, and mix well.

3. Add in tomatoes and potatoes, and cook covered till the potatoes start to soften. 

4. Slowly stir in the yogurt and cook for another minute.

5. Once the curry starts to come to a boil, slowly add in the boiled eggs, toss gently and cook on low heat.

6. Garnish with fresh chopped coriander leaves and serve piping hot with a side of rotis or rice, and a salad.