Crack eggs into a bowl, add a pinch of salt, and whisk gently with a fork until whites and yolks are combined. Set aside.

Heat butter or oil in a skillet over medium heat. Sauté cumin seeds for 15 seconds until sizzling, then add onions and green chilies. Sauté for 4-5 minutes until onions are soft and translucent.

Add the ginger-garlic paste and cook for 1 minute until fragrant. Add tomatoes with a pinch of salt and cook for 3-4 minutes, pressing down with your spatula until they soften completely.

Turn heat to low. Add turmeric, chili powder, and garam masala. Stir quickly for 30 seconds to toast the spices in the fat without burning them.

Pour in the whisked eggs and increase heat to medium-low. Stir continuously to break the eggs into small, soft curds.

When the eggs are mostly cooked but still look slightly wet and glistening, turn off the heat. Fold in the cilantro, lime juice, and an optional small pat of cold butter. Serve immediately.