Boil egg and peeled potatoes together with a pinch of salt (done use cooker just use simple steel pot with a lid

Sprinkle turmeric, red chilli powder and salt on eggs and potatoes, rub the masalas gently for 1 minutes use some water so that masal stick to eggs and potatoes. Keep them aside for 5 minutes

In a large deep wok, pour mustard oil (preferably) or use any cooking oil, heat it on medium flame

Slide eggs and potatoes one by one gently and carefully, fry them by stirring continually.. it can be shallow dey / deep fry, fry them till they are light golden

Take eggs and potatoes out in a plate and keep aside

In same wok and in same oil, out chopped garlic, ginger fry for one minute and add onion paste fry for 2 minutes and add ginger garlic paste and keep frying / stir with spatula and all the spices one by one like turmeric, coriander powder, cumin powder, red chilli powder, 2 slitted green chillies.. fry till oil separates from spices add spoon of water in between if spices and onion paste is sticking.

In a separate bowl curd add garam Masala, red chilli powder, degi mirch, one tsp of mustard oil.. mix everything and the add it in wok

Add water, salt bring to 1st boil on medium high flame, then add fried eggs and potatoes. Cover the wok with a lid and simmer the curry for 5 minutes on low medium flame. Garnish with fresh parsley/ coriander.

There are no rules for this egg curry, you can avoid fry eggs, just use the plain boiled eggs.. cut it in half.. use of potatoes is also choice.