Heat oil in a pan. When hot, add cumin seeds and let them crackle.
Add chopped onions and green chilies. Saute the onions till they turn soft.
Add ginger-garlic paste and saute till the raw smell goes away.
Turn the flame to low and add spice powders – turmeric powder, red chili powder, coriander powder, tandoori masala, and salt. Saute for 5 seconds.
Add little water and mix well. Next, add mint and 1 tbsp coriander leaves.
Cook till masala thickens a bit and oil separates.
Crack open the eggs (one besides the other leaving a little gap) into the masala.
Cook the eggs for a few minutes on low flame.
Gently stir. Let there be large lumps of eggs and continue to cook on low flame.
Gently stir again and cook till the eggs are cooked well and some oil sizzle on the sides of the pan.
Finally, add coriander leaves and mix. Switch off the flame.
Egg Masala Fry is ready. Serve hot with roti or rice.