Steps
1. Heat the vegetable oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add chopped onions and sauté until golden brown.
3. Stir in the diced potatoes and cook for about 5 minutes, stirring occasionally.
4. Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften.
5. Add a splash of water if the mixture is too thick, cover, and let the potatoes cook for about 10 minutes or until tender.
6. In a separate pot, boil water and gently lower the egg in. Boil for about 7 minutes for a soft-boiled egg, then peel and set aside.
7. Once the potatoes are cooked, gently add the boiled egg to the curry, allowing it to soak up the flavors.
8. Serve the spiced egg and potato curry over a bed of cooked rice, garnished with fresh coriander if desired.