Hard-boil eggs, peel, and light-fry in 0.5 tbsp oil until golden; set aside.
Heat remaining oil in a pan, sauté finely chopped onions, ginger paste, and garlic paste until dark golden brown.
Add chopped tomatoes, turmeric powder, red chili powder, and salt; cook until oil separates.
Add fried eggs and water; simmer on low heat for 8 minutes until masala clings to eggs.
Finish with garam masala and serve hot.