Peel and chop one onion in very fine pieces (for the gravy), keep this aside.
Add all the remaining ingredients for the gravy, to a blender and make a smooth mixture.
Add the chopped onions and tomato mixture (the mixture that we just made) to a pressure cooker and also add the spice powders except garam masala powder (we add it towards the end) and also enough salt - cook until 2 whistles or about 8 to 10 minutes of time. Wait for the pressure cooker to cool down.
Meanwhile peel and chop the other onion in very thin slices.
In a frying pan or iron skillet, heat the oil for frying the onions.
Add the sliced onions, enough salt and fry until the onions are fried. This took around 15 minutes of time for me.
Once the onions are fried, add the broken dry red chilies and fry the chilies too, and add the 1 teaspoon of garam masala powder to the same pan and fry the mixture for another 1 minute. If you are adding the curry leaves, you can fry the curry leaves also in the same oil. Keep this fried onion masala mixture aside.
To season the boiled eggs, transfer the boiled eggs to a bowl and add the salt and black pepper powder, keep it aside.
Once the cooker is cooled enough, open the cooker and see if the onion tomato mixture is cooked. Add the garam masala powder and you may simmer the contents for a couple of minutes so that the gravy will thicken. If needed, you may add a little more coriander powder powder also at this time.
Reduce the heat to very low and gently add the seasoned boiled eggs to the gravy, mix in.
Add the fried onion masala mixture also to the gravy and gently mix in so everything is combined. Now the spicy and delicious egg masala curry with gravy is ready to be served! Enjoy with rice, chapathi or poori as you wish.