Heat oil in a deep non-stick pan on medium-high heat, and add in cumin seeds. Once they start to sizzle, add in the ginger, garlic and onions.
Fry the ginger, garlic and onions until they start to lightly brown. Mix in the spices, salt and tomato paste, and fry for a few seconds until everything is mixed well.
Add in chopped tomatoes and cook until they start to soften and break down.
Slowly stir in the spinach puree and cook covered on low heat for 4-5 minutes until it starts to bubble. Now carefully mix in the beaten yogurt and kasoori methi, stirring well to blend it in.
Add in the halved boiled eggs, carefully give it a mix and let it cook for another 4-5 minutes until the sauce starts to bubble. Add in some water if you’d like a thinner consistency and let it come to a quick boil.