Take a medium sized stock pot and put it on the stove at medium-high heat. Pour in your oil; it should coat the base of the pot. If it does not then add more, remember we can get rid of it later. When the oil is hot toss in your fenugreek seeds, let them sizzle for a minute and then add your finely chopped onions.

When the onions become translucent then add your garlic and ginger pastes and let it cook for another minute or so. Add the dry spices and cook for another few minutes till the mix starts to come together and the oil rises to the top.

Now it is tomato time, add it in, and cook until it becomes part of the onion paste and once again – you guessed it – the oil rises to the top.

While the tomato is cooking away peel and chop your potatoes like so and cilantro. Leave the green chillies whole.

If you want a curry with a smooth consistency then blitz the mix in a blender now along with a little water.

Add your potatoes, give it a quick stir and then add two cups of hot water, the curry leaves, and the green chillies. Bring it to a boil, then drop the heat and leave it to simmer for 15-20 minutes depending on how quickly your potatoes cook.

In other pan on medium flame starts frying boil eggs until its fry golden in colour.

Now back to the curry, potatoes done? Great. If you want to really intensify the flavours then turn the heat up and cook till the infamous oil rises again, add the cilantro, lemon juice, and any additional water to thin the curry out. After 5 mints oil layer raised with beautiful colour.

Dish out ur salan and sprinkle some green coriander leaves or green chilli on top.