Place the eggs in a saucepan, cover with water by an inch, bring to a boil, then reduce to a simmer and cook until fully hard-boiled.

Drain the eggs and transfer them to a bowl of cold water for a few minutes, then peel and roughly crumble them by hand or with a fork.

Finely chop the onion, tomatoes, green chilies, and coriander leaves, and grate the ginger.

Heat the oil in a kadai over medium heat and add the cumin seeds, letting them sizzle and turn fragrant.

Add the chopped onion and sauté, stirring frequently, until softened and translucent at the edges.

Add the grated ginger, green chilies, chopped tomatoes, turmeric, and red chili powder, and cook, stirring occasionally, until the tomatoes break down and the oil visibly separates at the edges of the masala.

Stir in the garam masala and salt, mixing well into the softened tomato-onion base.

Add the crumbled boiled eggs to the masala and toss gently to coat every piece, cooking just until heated through.

Turn off the heat, scatter the chopped coriander leaves over the top, and serve hot.