Bring the eggs to room temperature and place in boiling water for 6 minutes

Peel and set the eggs aside

Make a paste from the onion, ginger, garlic and chilly.

Make a puree with the tomato

Heat the ghee in a saucepan and fry the onion, ginger, garlic and chilly paste till brown

Add in the tumeric, chilli powder, coriander powder and garam masala

Cook for 2 minutes and add in the tomato puree, salt and water.

Cover and cook for 10 minutes.

Add in the eggs and cook for a further 2 minutes

Garnish with coriander and serve