Place eggs in a saucepan, cover with cold water, bring to a boil, and simmer for 10 minutes. Drain, cool under running water, and peel. Heat ghee in a skillet, add the whole eggs, and sear until golden spots appear, about 2 minutes per side. Remove and set aside.

In the same pan, splutter cumin seeds, then cook the onion until deep gold, 8 to 10 minutes. Add ginger-garlic paste and cook 1 minute, then stir in chopped tomatoes, turmeric, chili powder, coriander powder, and a pinch of salt. Cook until the oil separates, 6 to 8 minutes.

Lower heat, slowly whisk in yogurt, then add water and simmer for 6 to 8 minutes until the gravy thickens. Season with garam masala and taste for salt.

Halve eggs if desired, nestle them into the gravy, and warm through for 2 to 3 minutes. Garnish with cilantro and serve hot.