Create the flavor base: In a mortar and pestle, grind the ginger, garlic, and ¼ teaspoon of salt into a smooth paste.
Set aside. 2.
Sauté the aromatics: Heat the oil in a large saucepan over medium heat.
Add the finely diced red onions and Indian bay leaves, frying for about 10 minutes until the onions are soft and lightly browned. 3.
Cook the paste and tomatoes: Add the ginger-garlic paste to the pan and fry for 2-3 minutes until fragrant.
Pour in the crushed tomatoes and cook for 10 minutes, stirring occasionally, until the sauce has thickened. 4.
Add the spices: Stir in the ground red chile, cinnamon, cumin, garam masala, turmeric, the remaining 1 teaspoon (5 ml / 0.2 fl oz) of salt, and the sugar.
Cook for another 10 minutes, allowing the flavors to meld and the oil to begin separating from the sauce. 5.
Boil the eggs: While the curry simmers, place the eggs in a separate pan and cover with water.
Bring to a boil, then reduce to a simmer and cook for 6-7 minutes for a jammy yolk. Immediately transfer the eggs to an ice bath or run under cold water to stop the cooking process, then peel. 6.
Combine and serve: Gently halve the peeled eggs and fold them into the finished curry.
Serve immediately with fluffy basmati rice or warm naan bread.
Adjust the heat by increasing or decreasing the amount of ground red chile to suit your preference.
Garnish with a handful of fresh, chopped cilantro (coriander) just before serving for a burst of freshness.
