Potato egg curry

Ingredients:
1 dozen baby potatoes
6 eggs
3 medium-sized onions diced
1 green chili chopped
1 inch piece ginger chopped
1/4 tsp cumin seeds
1/4 tsp red chili powder
1/2 tsp black pepper powder
1/2 tsp garam masala
1/4 tsp turmeric
2 tbsp tomato paste
3 bay leaves
4 tbsp oil
Handful of cilantro
Salt to taste

Method:
Boil and peel the potatoes and set aside. Boil the eggs separately, allow to cool and peel.
In a wide saucepan, add 3 tablespoons of oil, boiled potatoes, and red chili powder. Shallow fry until golden and remove onto a plate.
In the same oil, add the onions, ginger and green chili and saute with black pepper and garam masala until golden. Remove ingredients from the pan and grind with tomato paste and 1 cup of water until it becomes a smooth consistency.
Put 1 tablespoon of oil in the saucepan, add bay leaves and turmeric before pouring the ground mixture on top. Add salt to taste, cover and allow to boil for five minutes. Add the fried potatoes and eggs and simmer on low heat.
Garnish with cilantro. Serve with chapati or rice.