|Ginger||1 Inch, grated (peeled)|
|Ground cumin||1⁄2 Teaspoon|
|Garam masala||1⁄2 Teaspoon|
|Tomato paste||1 1⁄2 Teaspoon|
|Tandoori paste||2 Teaspoon|
|Lemon juice||2 Teaspoon|
|Light cream||1⁄2 Cup (8 tbs)|
|Chopped cilantro||1 Tablespoon|
Hard boil the eggs. Heat oil in a pan and cook the onions for 2-3 minutes. Add the ginger and again cook.
Stir all the masala and paste along with the lemon juice and the cream. Cook additionally for 2 minutes and stir in the cilantro. Season with salt and pepper.
Remove the shells from the egg and slice into 2. Spoon the sauce into a serving bowl. Top with the eggs, garnish with cilantro and serve.