Egg Do Pyaza (Anda Do Pyaza)

First, marinate the eggs with salt and a pinch of turmeric. (Pro tip: You may make small cuts on the eggs before marinating for proper infusion of masala.)
Turn on the heat and heat the pan, then add some oil.
When the oil is hot, add the eggs and fry them until they turn slightly brown. Remove all the lightly fried boiled eggs and set them aside.
Add the whole onions and fry them until they become soft and brown. Add some salt and remove lightly fried whole onions. (Pro Tip: Keep the flame medium to low, or the onions will char before softening inside.)
Add the whole spices such as cardamom, cloves and cinnamon and fry them for 1 minute, then add the ginger, garlic, and onion paste. Fry it until the aroma dissipates.
Add the tomatoes and 1 tsp of salt. Stir well and cook until they are done. (Pro tip: Always add salt while adding tomatoes. It helps them cook faster).
Then add turmeric powder, chili powder, red chili powder for color, and coriander powder. Stir well for 1 minute and add a little water.
Add the whole fried onions and stir well, then add a pinch of salt. Cook it thoroughly so that the masala seeps into the onions.
Add some water, bring it to a boil, and then add the lightly fried boiled eggs.
After 10 minutes, add the green chilies and roasted cumin powder. You can also add coriander leaves if desired.
Egg Do Pyaza is ready to be transferred to a bowl.