Boil the eggs and potato separately.

De-shell the eggs.

Slightly slit the eggs and apply turmeric powder, red chilli powder, and salt.

Keep eggs aside.

Peel the potato and chop into cubes.

Apply turmeric powder, red chilli powder, and salt to the potato cubes.

Keep potato aside.

Grind chopped onion, cumin seeds, black pepper, and ginger-garlic paste together to make a puree.

Add water to the mixture if needed.

Keep the onion puree aside.

Make a puree of chopped tomato and keep aside.

Heat oil in a skillet.

Fry the eggs until golden brown.

Remove and keep the eggs aside.

Add potatoes to the same skillet and fry until golden brown.

Remove and keep the potatoes aside.

Add more oil to the skillet if needed.

Add bayleaf and crushed cardamom pods.

Add the onion puree and mix well.

Fry for 5 minutes.

Add tomato puree and mix well.

Add slit green chillies and mix.

Add spice powders (cumin powder, coriander powder, red chili powder, and panch phoron) and mix well.

Simmer for 10 minutes.

Add water gradually and let the gravy simmer for at least 10 more minutes.

Add potatoes and salt to taste and mix well.

Finally, add the eggs.

Simmer the gravy for 8 minutes.

Garnish with chopped coriander leaves.

Serve hot.