Ingredients

• 1/3 cup mustard oil
• 2 large potatoes, peeled and diced
• 8-9 large eggs, hard boiled
• 1 bay leaf
• 3 dry red chillies
• 1 tsp cumin seeds
• 2.5 large onions, sliced
• 3 medium tomatoes, chopped
• 2 green chillies, less spicy and roughly torn
• 3/4 cup water, divided
• Salt to taste
• 1 tbsp coriander powder
• 1/4 tsp cumin powder
• 1 heaped tsp Degi red chili powder
• 1/2 tsp turmeric powder
• 1 tbsp ginger garlic paste
• Fresh coriander sprigs for garnish

Instructions

1. 1

   Prepare the masala mixture: In a bowl, combine coriander powder, cumin powder, Degi red chili powder, turmeric powder, ginger garlic paste, and 1/4 cup water. Mix well and set aside.

2. 2

   Heat 1/3 cup mustard oil in a non-stick kadai until smoky hot. Add diced potatoes and fry until golden brown and cooked through. Transfer to absorbent paper and set aside.

3. 3

   In the same kadai, fry the hard boiled eggs until golden brown. Transfer to absorbent paper and set aside.

4. 4

   Add the remaining 1/3 cup mustard oil to the kadai. Once smoky hot, add bay leaf, dry red chillies, and cumin seeds. Let them splutter for a few seconds.

5. 5

   Add sliced onions and sauté until golden in color.

6. 6

   Add the prepared masala mixture and cook for 2-3 minutes, stirring frequently.

7. 7

   Add chopped tomatoes, fried potatoes, 1/4 cup water, and green chillies. Cover with a lid and cook until tomatoes become mushy.

8. 8

   Add the remaining 1/2 cup water to adjust consistency. Season with salt to taste.

9. 9

   Add the fried eggs and bring to a quick boil.

10. 10

    Transfer to a serving dish and garnish with fresh coriander sprigs. Serve hot with paratha or steamed rice.