Egg and Potato Curry

1In a pan, heat oil over medium heat. Add cumin seeds (1 teaspoon) and let them splutter.

2Add onion (1) and sauté until translucent.

3Stir in ginger-garlic paste (1 tablespoon) and green chili, (1) cook for a minute.

4Add chopped tomatoes and cook until they soften.

5Add turmeric powder (1 teaspoon), coriander powder (1 teaspoon), garam masala (1 teaspoon), red chili powder (½ teaspoon), and salt. Mix well.

6Add diced potatoes and cook until they are slightly tender.

7Create space in the pan for the eggs (2). Crack the eggs (2) into the pan and gently mix without breaking the yolks.

8Cover and cook until the eggs (2) are cooked to your liking.

9Garnish with fresh coriander leaves (¼ cup).

10Serve hot with rice or bread.