Grind the ginger and garlic to make a paste.
Heat the oil in a pan and fry the potatoes until browned. Remove and set aside. Fry the hard-boiled eggs in the same oil and remove. Keep it aside. Then fry the cinnamon, bay leaves, cloves, cardamoms and pepper in the same oil. Add ginger- garlic paste, onions and fry until golden. Add tomatoes, salt and the chili powder and continue frying for 5 minutes. Sprinkle some hot water and cook until the gravy is thick. Then add the fried eggs and the fried tomatoes and stir. Remove from heat and garnish with chopped coriander leaves. Serve hot.