First, wash and peel the potatoes.

Cut them in quarters and wash off the excess starch.

Next, take a boiling pot and pour water. Add salt to taste and let the water come to a boil.

Gently place the eggs in it.

Let them boil and cook for about 8 minutes.

After that take them out of the water and put them under room temperature water.

While the eggs are resting, place the potatoes in the boiling water.

Boil them until they become soft.

Meanwhile, chop the onions. Cut the tomatoes roughly and keep them aside.

Next, take a blender and make a puree of the tomatoes. Keep it aside.

Next, put in the chopped onions (keeping 2 tbsp aside), ginger, garlic, 1 Green Chili, and cumin seeds into the blender. Make a fine paste and keep it aside.

Then, de-shell the eggs, slit them slightly from all sides.

Marinate them with some turmeric, red chili powder, and a bit of salt.

Mix them well and keep them aside.

Check the potatoes. If they are cooked, take them out of the water and let them cool down completely.

When they are cooled, add turmeric powder, red chili powder, and a bit of salt (all these will be according to taste. You can add more or less).

Now, take a kadhai or a cooking pot and add oil.

Let the oil heat until it smokes. Keep the flame on medium.

Add the eggs and potatoes to the oil.

Fry the eggs until they are golden brown. Take them out of the oil and keep them aside.

In the same oil put the potatoes and fry until they turn golden brown. Take them out and keep them aside.

Add some oil if needed and then put the bay leaf (tear it from the middle), and the crushed green cardamoms.

Stir them until the aromatics give out the fragrance.

Next, add the onion, ginger, garlic, green chili, and cumin paste to the kadhai.

Stir them consistently and let them cook for about 4-6 minutes.

When they start to turn brownish, add the tomato puree.

Combine all the ingredients together and stir.

Slit the other two green chilis and add in the kadhai.

Next, add the turmeric powder, red chili powder, cumin powder, coriander powder, and black pepper powder.

Stir them well. Let them cook for about 6-8 minutes or until the oil is separated from the masala.

Now add ½ cup of water (add more or less). Stir them and add salt to taste.

Put the eggs and the potatoes into the masala. Cover the kadhai and let them shimmer for about 8-10 minutes (The consistency of the gravy should be on the thicker side. You can add water accordingly).

Take a taste test. Add if anything is needed.

Next, transfer them into a bowl.

Garnish the Egg curry with the chopped coriander leaves and let it rest for about 3 minutes before serving.

This helps in infusing the flavors well.