Heat oil in a pan and add cumin seeds until they crackle.
Add the chopped onion and sauté until golden brown.
Stir in the ginger-garlic paste and cook for 2 minutes.
Add the pureed tomatoes and cook until the oil separates.
Mix in turmeric, red chili powder, coriander powder, and salt.
Cook the mixture for another 5 minutes on low heat.
Make slits in the boiled eggs and gently place them in the gravy.
Simmer for 5-7 minutes, allowing eggs to absorb the flavors.
Garnish with fresh coriander leaves before serving.
Serve hot with rice or naan.