Hard boil the eggs, peel and halve.
Grind the onion, ginger and chilies to a paste.
Heat the ghee in a saucepan and fry this masala paste for a minute.
Put in the eggs, without breaking them, and fry till the onion turns pale brown.
Add the milk and salt.
When the milk starts to oil, add the finely chopped coriander.
Simmer on a low heat till the gravy thickens.
Sprinkle with the powdered garam masala and serve with parathas or tandoori roti.
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