Add the oil to a pan and heat it up on medium flame until it’s hot.
Add the chopped onion and cook for 4 to 5 minutes, stirring occasionally, until they begin to soften and turn golden.
Add the cumin seeds, ginger paste, and garlic paste. Sauté everything together for a minute or two until fragrant.
Add the chopped tomatoes and cook for 3 to 4 minutes, stirring occasionally, until they break down and become soft.
Add the diced potatoes and cook for 4 to 5 minutes on medium heat, mixing well so they are coated in the tomato mixture.
Add the chilli powder, salt, and turmeric powder. Stir well and cook for another 3 to 4 minutes so the spices blend and release their aroma.
Add water, cover the pan with a lid, and let it cook for 6 to 8 minutes on medium heat until the potatoes are tender.
Crack the eggs directly into the pan or add beaten eggs, and cook for 3 to 4 minutes until the eggs are set to your liking.
Garnish with freshly chopped coriander and serve hot.
