In the pan add remaining ghee and then add finely chopped onions.
Saute onion on slow heat till these turns light brown in color.
When onions are cooked add tomato puree and cook for a few minutes.
Cook till tomatoes are cooked through and ghee starts to separate. This will take approximately 10 minutes.
Then add spices and powders, turmeric, red chilli powder, coriander powder, salt, coriander powder, cumin powder, black pepper, garam masala powder, finally red chilli paste and mix well.
Add roasted gram flour to the pan and stir to combine well.
Then add ½ cups of water and cook the masala till ghee separates from the masala. Add sliced ginger.
Now add 1 cup water and boil the gravy when it starts to boil reduce it to slow simmer and cook for 3 more minutes. Sprinkle kasoori methi.
Then add boiled eggs and cook for few more minutes. When done garnish the masala egg curry with fresh coriander and serve.