Boil eggs and remove the shells. Pierce them with a fork or a knife a few times. We do this so the eggs absorb all the flavors from the spices. Set aside.

Heat a pan with oil. Add cumin and cardamoms and let them sizzle,

Add onions and fry until golden. Add ginger garlic & saute until the raw smell is gone.

Add tomatoes, salt and turmeric. Saute until they turn soft and mushy.

Add the chili powder and garam masala powder. Stir and fry for 1 to 2 minutes.

Add potatoes and fry for 2 to 3 minutes.

Pour water enough to cover the potatoes. Cover and simmer until the aloo is fork tender.

Time to add the boiled eggs and cook covered until the gravy thickens. Add more water to make more gravy or evaporate the moisture to make a dry curry.

Taste test and adjust salt. Add chopped coriander leaves and garam masala.

Cover and switch off. Let the aloo anday rest for a while so they absorb the flavors better.