Step 1

Heat the oil in a pot. Once well heated, add the chopped onions. Stir continuously to avoid burning or uneven browning

Step 2

Once the onions are light gold, add the garlic and cumin seeds. Stir these in for a few moments

Step 3

Add the chopped tomatoes and all the remaining spices

Step 4

Saute the tomatoes and once they have broken down for the most part, add a splash of water, cover with a lid and turn the heat down to low

Step 5

Allow this to cook for a few minutes. Once most of the water has dried out, take off the lid.

Step 6

At this point, you can either blitz everything in a food processor or continue to add some more water and cook down the masala. By the end of this step, you want a smooth paste with minimal chunks of onion or tomato visible though.

Step 7

Once your masala is smooth and ready, add 1.5 cups of water and the potatoes. Cover with a lid and cook on low till the potatoes are tender

Step 8

Meanwhile, boil your eggs in a separate pot. 8 minutes was enough for me to get a slightly soft yolk as shown in the images. Halve once done (optional)

Step 9

Once your potatoes are tender, turn off the heat and stir in the coriander

Step 10

Once you are ready to serve, dish out the curry and place in the halved eggs yolk side up, Optionally, garnish the final piece with more chopped coriander