Egg with potatoe curry

Ingredients
4 large hard-boiled eggs
2 medium sized potatoes skinned and cubed
1/4 cup thinly sliced shallots
1 tsp thinly sliced ginger pieces
1 tsp garlic pieces
2 small green chilies slit
1/2 tsp red chilli powder
1 tbsp coriander powder
1/4 tsp cumin powder
1/4 tsp turmeric powder
1/4 tsp black pepper powder
1/4 tsp freshly ground garam masala (cardamom + fennel seeds + cloves + cinnamon)
3/4 cup coconut milk
1 tsp vinegar
1 tbsp oil
salt to taste
Method
Heat oil, and add the shallots, green chilies, ginger and garlic pieces and saute till the shallots start to brown.
Mix the red chili, coriander, cumin, turmeric and black pepper powders with a little water to make a paste. Add the paste to the pan, and fry on medium heat till the spices are aromatic and oil starts to separate.
Add the potatoes and mix well. add 1 cup of water and bring to a boil. Reduce the heat to medium and add the coconut milk and vinegar. Cook covered till the potatoes are soft. Add the garam masala and salt and mix well.
Cut the eggs in half, or make large slits on the eggs, and place them in the gravy. Make sure the eggs are completely immersed in the gravy, use a spoon to pour some over the eggs. Simmer for a couple of minutes and remove from the heat.