Add in the spices and tomato paste, and fry for a couple of minutes to blend well. If it starts to dry out and stick to the bottom of the pan, add in a splash of water.
Mix in blended tomatoes, yogurt and salt, and cook covered for a few minutes till well incorporated. Add in the boiled eggs, toss gently and cook covered on low heat for another 3-4 minutes.
Garnish with fresh chopped coriander leaves and serve piping hot with a side of rotis or rice, and a salad.