Egg Curry with Tomatoes and Cilantro

Name: Egg Curry with Tomatoes and Cilantro
Ingredients: 1 tablespoon coriander seeds; 2 teaspoons cumin seeds; 2 tablespoons vegetable oil, divided; 1 onion, finely chopped; 1 (1-inch) piece ginger, peeled, finely chopped; 4 garlic cloves, finely chopped; 1/2 teaspoon ground turmeric; 1/4 teaspoon cayenne pepper; 2 medium russet potatoes (about 1 pound), cut into 1-inch chunks; 1 (14.5-ounce) can cherry or diced tomatoes; 1 1/2 teaspoons kosher salt; 8 hard-boiled eggs, peeled; Cilantro leaves with tender stems (for serving); 1/4 cup plain yogurt; Steamed basmati rice or naan (for serving); A spice mill or a mortar and pestle