Hard boil the eggs, shell them and make slits on each egg with a thin knife.Set aside. Heat the oil and fry the sliced onion. When it starts turning brown, add the ground onion masala and fry till the oil starts leaving the sides of the mixture. This will take around 10 minutes. Add the red chilli, turmeric , dhania and cumin powders and fry for half a minute. Take it off the fire and add the eggs. Mix thoroughly till each egg is well coated with the masala. Add the tomato paste, enough water for a gravy, curd, salt to taste and the coriander leaves. Put it back on the fire and cook covered for about 3-4 minutes. Now add the garam masala and the kasoori methi and heat through. Serve hot with phulkas or plain rice.