Aloo Anday

Ingredients
6 eggs
3 - 4 medium potatoes
1/4 cup oil
1 large onion,thinly sliced
1/2 tbsp ginger paste
1/2 tbsp garlic paste
1 large tomatoes,chopped
1/2 tbsp cumin seeds powder
salt to taste
1/4 tsp turmeric powder
1 tsp red chilli flakes
1 tsp coriander powder
1 cup water
1/4 tsp garam masala powder
fresh coriander leaves,chopped
Method
Hard boil the eggs with water in a pan.
Drain water, let them cool and remove the shell.
Peel and cut the potatoes into large cubes and keep them in cold tap water with little salt.
Heat oil in a saucepan, add onions and fry until goden brown.
Add tomatoes and cumin seeds in the oil. Add garlic and ginger past and stirring constantly.
Add salt, chilli powder, turmeric, coriander powder and water.
Cover and cook over medium heat for about 15-20 minutes or until the water dries and the oil begins to separate.
Add potatoes and stir the contents until the spices coat the potatoes well.
Add water, cover and cook over low heat until the potatoes are tender but not very soft. Put eggs in the saucepan.
Add enough water for gravy, bring to a boil.
Add garam masala, coriander leaves to the potato curry, stir gently and transfer to serving dish.
Serve hot with roti or paratha. Enjoy!!!