Heat oil in a small non-stick frying pan or skillet over medium heat.
Add cumin seeds to the hot oil and fry for about 30 seconds until fragrant.
Add the cubed potatoes and pureed tomatoes to the pan.
Season with salt, turmeric powder, and chilli powder (if using).
Cook for about 10 minutes until the potatoes are tender, stirring occasionally.
Add 1/2 cup warm water to the pan and gently mix.
Place the boiled and halved eggs into the curry.
Simmer for another 5 minutes to allow the flavors to meld together.
Garnish with fresh cilantro/coriander leaves before serving.
Notes / Tips / Wine Advice:
Wine Advice:
This hearty curry pairs well with a medium-bodied red wine such as Merlot or Shiraz. If you prefer white wine, opt for a slightly sweet Riesling to complement the flavors of the curry.