Begin by preparing the Masala for the egg curry. In a clean dry bowl add the turmeric powder, red chili powder, Kashmiri red chili powder, cumin powder, coriander powder and dilute it with water. Set aside.
Smear the potato chunks with salt & turmeric powder. Fry them until light golden over medium high heat. Set aside. Shallow Fry the boiled eggs & set aside.
In the same pan add the roughly sliced onions & fry them over medium high heat until light golden from the edges. Add salt to hasten the process.
Next add the crushed ginger garlic & green chilies & saute until the raw smell completely disappears & oil oozes out.
Now add the diluted masal & saute until the raw smell disappears & oil oozes out. It should be fired very well.
Then, add the tomato puree. Fry until oil oozes out, add salt, mix & fry again. It should not take much longer.
Add the shallow fried potatoes mix well.
Add the shallow fried eggs. Mix everything together. Saute for a few mins until the bhuna masala uniformly coats the potatoes & the eggs.
Add warm water. Cover & simmer over low heat until the potatoes are completely done. Serve hot. Enjoy!