Put all the eggs in the inner pot of the electric rice cooker. Add water to cover the eggs entirely. Sprinkle 1/2 Tsp salt in the pot.

Peel the potato skin and cut into halves. This gives 8 pieces of potatoes – 1 per egg. Remove the skin from onions, garlic cloves, and ginger. Grate or finely chop the veggies.

Shred the tomatoes in small pieces.

Add 4 tbsp oil in the cooker. Cover the inner pot with the lid and switch to Cook mode. Fry the eggs when the oil is hot enough. After taking out the eggs, fry the potatoes. Add salt and turmeric powder to get a rich colour. Do not add chopped chillies or red chilli powder if you are making this curry for the kids.

If you have a 1.8L or higher capacity rice cooker, the starting knob can flip several times to Warm mode when frying the eggs and the potatoes. When the knob flips, cover the cooker with the lid and wait for some time. After cooling, you may again turn the Cook mode and continue.

Add all the dry spices - cumin seeds, dry red chilli, and cloves in the remaining oil in the inner pot. Sauté for a few seconds and wait for the seeds to crackle. When the spices turn aromatic, add garlic, ginger, onions, and tomatoes. Fry until the oil separates from the spices and add salt as per taste. Now add turmeric powder, red chilli powder, and cumin powder. Mix well for 30 seconds and add water (watch the video for stepwise instructions).

When the water comes to boil, add the potatoes, mix well, and cover with the lid. Wait for 5-7 minutes for the potatoes to soften in the boiling curry.

Remove the lid and check the potatoes. The boiling time taken for the potatoes to soften depends on the cultivar and size of the pieces.

Add the eggs to the gravy when the potatoes the 95% cooked to the soft texture.

Now sprinkle the black pepper powder, garam masala powder, and the ghee. Mix well again and switch the electric cooker to the Warm mode.

After 5 minutes, you can serve this delicious curry on the platter with rice, roti, parathas, or kulchas.