Marinate the eggs with salt and a pinch of turmeric.
Heat 2 tbsps of oil in a kadai or deep bottomed pan on medium heat, and fry the hard boiled eggs till light golden brown.
Now add remaining oil to the pan, once hot temper with bay leaves, dried red chilli, cinnamon, cardamoms, cloves and sauté for few seconds.
When you get the aroma of the spices add in the cumin seeds and sauté for few seconds or until it splatters.
Then toss in the chopped onions and sugar (sugar caramelises and gives a lovely reddish colour to the dish) and fry till its translucent.
Add ginger garlic paste and sauté until the raw smell disappears.
Now add the potatoes and keep on frying for 2-3 mins stirring constantly.
Now add chopped tomatoes, green chilies and continue to fry on medium heat until it is soft and mushy.
Add the dry masala powder turmeric, chili powder, cumin powder and coriander powder, salt along with 1/2 cup of water and mix everything well. Cover and cook for 5 minutes stirring occasionally. You will see oil seeping from the sides
After 5 minutes check the doneness of the potatoes. If its still hard then cover and cook for few more minutes. If you think that the masala is drying up too fast you can add few tbsp of water.
When the potatoes are almost cooked add the fried eggs and garam masala powder along with 2/3 cup of water, mix and Simmer for another 4-5 minutes.
When you see oil seeping from the sides, the masala is almost done. Just crank up the heat to medium-high and dry up the curry since this is a semi dry to dry dish.
Sprinkle with freshly shopped coriander leaves and serve hot with rice or roti or naan.