Place a saute pan on medium heat and add oil. Once oil is hot, add cumin seeds to crackle. Then add asafoetida and saute for 10 seconds. Add chopped garlic and ginger and saute again for 20 seconds.
Add chopped onion and saute for 2-3 minutes or till it becomes translucent and golden brown in colour.
Add chopped tomato and cook for 2 minutes or until tomatoes becomes soft and mushy.
Then add turmeric spowder, garam masala and salt. Saute it for 2 minutes on low flame. When masala is cooked properly masala comes together and smells aromatic.
Then add boiled eggs, red chilli powder, kasuri methi and chopped coriander leaves. Saute it to coat masala on eggs. Add boiled water to adjust consistency of gravy.
Cook the curry for 3- 4 minutes and switch off the gas. Egg curry is ready to serve with