Boil your eggs on medium for about 10-12 minutes, then submerge in cool water.
While the eggs are boiling, start making your curry base. Heat your pan on medium high. Add in some oil, and your sliced onions.
Fry your onions till they start browning, then add in your bay leaf, and cinnamon. Fry for a minute then add in your cardamom pods. Fry for a few seconds.
Then add in your ginger and garlic paste. Cook until the raw smells are gone, adding a splash of water if needed to keep the onions from burning.
Then, throw in your chopped tomatoes and ground spices. Turmeric, red chili, cumin, and coriander.
Add a splash of water, and let it cook until the oils come out. Fry for a few seconds.
Then add in more water and repeat the process. Spend about 15 to 20 minutes on this, the more time you take the better your curry will taste. Add some salt
While the curry is cooking, peel your eggs, and slice some slits on the side so the flavors can really get in there.
Once your curry base is done, take out the whole spices and mash the onions and tomatoes with a spatula
Then add back in your hard boiled eggs, frying in the curry for a couple of minutes.
Throw a couple of split green chilies and a bit of water.
Let the eggs simmer on medium heat for a few minutes until the water reduces and garnish with cilantro. Enjoy!