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 lightly golden at the edges then add your garlic and ginger pastes and let it cook for another 30 seconds
Add the dry spices and cook for another 30 seconds
Now it is tomato time, add it in, and cook until it becomes part of the onion paste until – you guessed it – the oil rises to the top.
If you want a curry with a smooth consistency then blitz the mix in a blender now along with a little water. Or use an immersion blender, traditional method in notes.
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.
Now put about an inch of oil in a frying pan – preferably one for which you can locate a similarly sized lid. Heat the oil and when it is nice and hot then gingerly and from a distance put in your eggs. Spluttering will ensue.
Cover it up and let it do its thing for two minutes, then lift the lid, use tongs to rotate the eggs, cover it up and cook for another two minutes. Keep doing this until most of the surface area of the egg is golden brown. Then remove from the pan and keep aside.
Check potatoes for doneness. 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.
Add the eggs, adjust seasoning.