2) Heat the oil in a shallow, wide pan over a medium-high heat and add the ginger. Cook for 15 seconds and then add the spices and stir to toast for about 10 seconds, then turn the heat down. Add the tomatoes and cook for another 2 minutes. Turn the heat to medium, add the vegetable stock and bring to a simmer.
3) In a separate bowl, whisk the yoghurt and chickpea flour together and then slowly stir into the tomato sauce. Bring to the boil and then reduce the heat to low and continue to cook for about 15 minutes. Slice the reserved boiled eggs in half and gently place them in the sauce to reheat. Season to taste and serve with rice.
For the tandoori masala:
1) Mix everything together in a small bowl. Store in a jar with a tight fitting lid.