Heat 2 tbsp oil in a skillet over medium heat, cook finely chopped onions for 5–7 minutes until golden brown and caramelized.

Stir in minced garlic and grated ginger, cooking 1 minute until fragrant, then sprinkle turmeric, coriander, cumin, and chili powders, toasting for 30 seconds.

Mix in pureed tomatoes, simmer 5 minutes until oil separates and the curry base turns a rich, deep red color.

Gently fold in cubed, boiled potatoes and halved hard-boiled eggs, coating them thoroughly in the spicy, aromatic curry until evenly bathed in the rich, red sauce.

Add ½ cup water or stock, bring to a gentle boil, then reduce heat to low and cook uncovered for 10 minutes until flavors meld.

Sprinkle garam masala, stir carefully for 1 minute more until warm steam rises, then remove from heat to preserve that vibrant, heady aroma.