Make a few slits in each egg. Heat up a pan and add 1.5 tbsps ghee or oil. On low heat, add 1/2 tsp ground turmeric, 1 tsp Kashmiri chili powder and 1/2 tsp salt. Stir for less than 30 seconds. Make sure the heat is low so the spices don’t burn. Add eggs and stir to coat them in the spices, about 5 minutes. Turn off heat and set aside.
Heat up a pan and add 3 tablespoons of ghee or oil. Add cumin seeds, they’ll sizzle and start to smell and turn color. Add onion puree, salt, and cook for about 10 minutes until no longer raw. Add oil if necessary. Add slit green chiles, ginger paste and garlic paste. Cook for a minute or two until no longer raw. Add kashmiri chili powder, ground turmeric, ground coriander, ground cumin, ground fenugreek and ground fennel. Mix and cook for a minute. Add tomato puree. Mix and let it come to a simmer. Add salt to taste. Cover and cook until oil separates. Pour in ¾ cup of boiled water. Stir and it will come up to a simmer very quickly. Taste and add more salt if necessary.
Add the eggs and cover with gravy. Put the lid on and simmer for 5 minutes. Sprinkle on chopped cilantro and serve with rice or bread.
***If you don’t have fenugreek and fennel, it’s ok to leave them out. Add 1/2 tsp garam masala if you have it.