Potato and bell pepper with fried boiled eggs

Make slits in the hard-boiled eggs and rub them with salt, a little turmeric powder and a drop of oil.

Heat oil over medium-high heat, add a pinch of turmeric and immediately the eggs; fry until golden and crusty, then remove.

In the same oil let the cumin seeds splutter, then add the chopped onions with a pinch of salt.

Add the potatoes and fry on medium-high heat with some salt.

Add grated ginger, grated garlic and chopped green chilies; fry until the raw smell goes, about 3 to 4 minutes.

Add turmeric and Kashmiri red chili powder, then the chopped tomatoes so the spices do not burn; stir to coat the potatoes.

Cover and cook on low heat about 8 minutes, until the potatoes are about 80% done.

Add the bell peppers, some salt and a splash of water; cover until the potatoes are tender, checking from time to time so the peppers keep some crunch.

Add roughly chopped coriander leaves and garam masala.

Halve the fried eggs and add just before serving, with rice, roti or toasted bread.