Blend ¾ cup coriander leaves alongwith garlic and ginger to a smooth paste.
Keep this aside.
To boil the eggs, place eggs in a saucepan.
Pour water into the pan and ensure that there is about 1 inch water above the eggs. Bring it to a boil.
When the water comes to a rolling boil, turn off the heat and remove the pan from the gas stove.
Cover the pan with a lid for 15 minutes.
After 15 minutes, remove the eggs from hot water and immerse them in ice cold water.
Remove the eggs from cold water and peel the eggs.
Keep the eggs aside.
Heat 1 tbsp oil in a pan.
Add cumin seeds.
When the seeds start crackling, add chopped onions.
Saute till the onions turn golden brown.
Add chopped tomatoes and saute till the tomatoes are well cooked.
Now, add the green masala paste and mix well.
Saute for 2 to 3 minutes.Add turmeric powder, red chilly powder, cumin-coriander powder, garam masala and salt. Mix well.
If the masala is too dry, add 1 to 2 tbsp water.Saute and cook for 3 to 4 minutes or till the masala becomes aromatic. Keep this masala aside.
To stuff the masala in to the eggs, make a horizontal and vertical slit (like plus sign) on each boiled egg.
Stuff the masala paste into the eggs.
Place all the stuffed eggs on a serving plate.
Sprinkle chopped coriander over the eggs.
Serve stuffed masala eggs as a starter or side dish with your meals.