In a large skillet, on medium heat melt ghee or butter. Add onions and cook for a couple of minutes until softened. Add mushrooms and spinach and cook for one minute.
Add garlic paste and mix in coriander, cumin, chili, turmeric and salt. Spread mushroom spinach mixture evenly in skillet.
Create four small indentations in the mushroom spinach mixture for each egg, spacing them apart evenly. Crack each egg, then add to each indentation. Add a pinch of salt to taste (and chopped green chili). Cover with lid and cook on medium heat until yolks are cooked to desired softness, approximately 10-12 minutes.
Garnish with a sprinkle of cilantro, garam masala and kashmiri mirch (or paprika).
Take care not to overcook the vegetables in Step 1. This meal can be served for breakfast with chapattis (or toast) or served for an elegant Indian-style brunch.