Egg Potato Curry

1. Boil the eggs and potato .Remove the shell of the boiled eggs and peel off the skin of boiled potato.Cut the boiled potato into large cubes. 2. Chop the onion ,tomato and cilantro into small pieces. 3. Add a pinch of salt,turmeric and chilly powder to the boiled eggs and coat them well. 4.In a pan, add 1/2 teaspoon oil and shallow fry the eggs. 5. In the same pan add some more oil and add 1 teaspoon cumin seeds. 6. Then add the chopped onions and cook it, till golden brown, then add chopped tomato and ginger garlic paste. 7. Add rest of the spices (salt, turmeric,chilly powder and garam masala) and mix well.Cook the spices till oil starts separating out from the spice mix. 8. Once the spices are cooked well, add the eggs and potato.Mix them well with spices and add water.Adjust water level as required.Cook the curry for 30 minutes on low to medium flame. 9.In a separate pan dry roast 1 teaspoon cumin seeds for 10 minutes on low flame. Crush the roasted cumin seeds to fine powder.Add the roasted cumin powder to the egg potato curry and garnish the curry with chopped cilantro. Serve egg-potato curry with rice