Place a saucepan on heat and melt half of the butter in it. Add half of the spices in it and keep frying for about 30 to 60 seconds.
Now add the eggs to the mixture and cook for about 3 to 4 minutes or until they start changing color at a medium heat setting.
Remove the eggs from the mixture and set aside. Next, add the remaining butter and onions to the mixture. Keep frying the onions until they turn translucent.
Add cardamom, cinnamon, cloves, ginger-garlic paste, and salt to the mixture.
Once the onions turn brown, add tomatoes, the remaining spices, and a little water to the mix. Cover the saucepan with a lid and keep cooking for about 10 minutes. Stir occasionally.
Now, add the dried fenugreek leaves/Kasuri methi to the saucepan and mix thoroughly.
Put the eggs in the mixture and stir. Cover the saucepan again and cook for a few more minutes.
Garnish with coriander leaves before serving.