In another pot, add water and eggs. Boil for 15 minutes, then cool the eggs in cold water, peel them, and set aside. In the same pan, heat the oil, add 1/4 teaspoon turmeric powder, and fry the eggs until golden.

In the remaining oil, add the onions and sauté until slightly golden. Add all the whole garam masala, garlic, and ginger, and grind them into a fine paste. Once the onions are browned, add the tomatoes and cook until soft. Then add the ground masala and mix well. Add the chopped boiled potatoes and cook until the oil separates.

Once the masala is well cooked, add the fried eggs, cover, and cook on low heat. Spread the cooked rice evenly over the top. Sprinkle with garam masala, dried fenugreek leaves (kasuri methi), and ghee. Add 1 small bowl of water, cover, and cook on low heat for 10 minutes. Turn off the heat and serve hot.