Easy Peasy Aaloo Anday (Potato Egg Curry)

Blend the onion and tomato to a fine paste.

Heat oil and add zeera until it sputters.

Add the onion-tomato puree and all dry spices along with ginger and garlic paste. Fry until the oil separates from the mixture.

Add the boiled eggs and mix well. Add water to achieve the desired consistency and let it simmer until everything is well combined.

Mash the boiled potato by hand into larger chunks and add to the curry. Mix well until the curry thickens slightly.

Ensure the eggs are half-covered with curry for ideal curry consistency. Sprinkle garam masala and coriander leaves on top.