Spiced Egg Curry - cooking recipe

Ingredients

3 tablespoons cooking oil
1 (1/2 inch) piece ginger, grated
4 curry leaves, or to taste
2 onions, finely sliced
1 teaspoon garlic paste
2 tablespoons chili powder
1 tablespoon coriander powder
1/2 teaspoon turmeric powder
salt to taste
2 ripe tomatoes, chopped
1 teaspoon tomato paste
4 hard-boiled eggs, chopped

Preparation

Heat oil in a pan over medium heat. Add ginger and curry leaves; cook and stir until flavor is released, 3 to 5 minutes.
Place onions into the pan containing the ginger mixture; cook until the onions are translucent, 3 to 4 minutes. Add garlic paste; cook until garlic releases aroma, 3 to 4 minutes.
Pour chili powder, coriander powder, turmeric powder, and salt into the onion mixture. Cook and stir, being careful not to burn the spices, until spices are incorporated, about 2 minutes.
Stir tomatoes and tomato paste into the pan; cook and stir until the tomatoes are soft, about 5 minutes.
Add boiled eggs to the pan; stir until eggs are coated, about 1 minute.