The first step is to boil the eggs and make slits in them to allow the flavours to seep in.
After that, heat some oil in a pan. Add cumin seeds and let them pop. Then, add chopped onions, ginger-garlic paste and green chillies until the onions turn light brown. Then add chopped tomatoes, and saute until the tomatoes soften.
Now, turn off the flame, let the mixture cool slightly and grind it until a thick paste forms.
In the same pan, heat oil and add a cinnamon stick, cardamom pods and cloves. Then add the blended paste. Mix in red chilli powder, turmeric, coriander powder, cumin powder, garam masala, salt and half a cup of water. Bring to a boil, then add yoghurt and cook for 5 minutes.
Add the boiled eggs and simmer for an additional two minutes. Serve hot and garnish with chopped coriander.