Heat oil in a pan over medium heat. Add ginger and curry leaves; cook and stir until flavor is released, 3 to 5 minutes.
Place onions into the pan containing the ginger mixture; cook until the onions are translucent, 3 to 4 minutes. Add garlic paste; cook until garlic releases aroma, 3 to 4 minutes.
Pour chili powder, coriander powder, turmeric powder, and salt into the onion mixture. Cook and stir, being careful not to burn the spices, until spices are incorporated, about 2 minutes.
Stir tomatoes and tomato paste into the pan; cook and stir until the tomatoes are soft, about 5 minutes.
Add boiled eggs to the pan; stir until eggs are coated, about 1 minute.
