Hard boil the eggs with water in a pan.
Drain water, let them cool and remove the shell and set aside.

Peel and cut the potatoes into big chunks and keep them in water.
Heat oil in a saucepan, add onions and fry until goden brown.

Remove from oil and put in a blender/food processor with tomatoes.
Blend to a fine paste(add little water if needed).
Add garlic and ginger paste to the oil, stirring constantly.

Add blended paste of onion and tomatoes.
Add salt, chilli powder, turmeric, coriander powder, kashmiri red chilli powder and water.

Cover and cook over medium heat for about 15-20 minutes or until the water dried up and the oil begins to separate.

Add potatoes, dried fenugreek leaves and stir the contents until the spices coat the potatoes well.
Add water, cover and cook over low heat until the potatoes are tender but not very soft.