Marinate the potato slices and the boiled eggs with a pinch of salt and turmeric powder for 5 minutes. Heat 2 tbsp. oil and fry the marinated egg slices and the potatoes separately till light brown on both sides. Keep aside. Grind the onion, ginger and garlic to a smooth paste and keep aside.
Heat the remaining oil in a pan & temper with the bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.
Now add the onion paste and saute till light brown.
Add the tomato puree, tomato paste and all the dry spices (except garam masala powder and salt). Fry till the moisture evaporates.
Add 2 cups water, salt and green chilies. Bring it to a boil.
Drop in the potatoes. Cover and simmer on a medium flame for 5-7 minutes or till the potatoes are cooked and the gravy slightly thickens.
When done, add the boiled eggs and cook, covered for a minute or two. To finish off, add the ghee and garam masala.
Mix well and serve, garnished with coriander leaves.
