Heat oil in a pan. Add sliced onions and fry until golden in color. Add the onion, ginger and garlic pastes, along with cardamom, cinnamon, black pepper, salt and green chillies. Stir for a bit and pour in the yoghurt.
In a bowl, break open the eggs and beat well with some salt. Heat oil on a separate pan, and pour the egg beat. The omelette should be done in a few minutes. When cooked, set aside.
Add the omelette to the curry stewing in the other pan. Stir the omelette carefully so that it does not break, and cover with some of the gravy. Lower the heat and put the lid on for 5-7 minutes until the gravy has become thick.
Serve by sprinkling some coriander leaves.
The curry omelette can be eaten with pulao, plain rice or parathas.