Heat oil in a heavy-bottomed pan. Add cumin seeds and let them sizzle until aromatic. Stir in chopped onions and sauté until golden. Add ginger-garlic paste and slit green chillies, cooking until fragrant. Sprinkle turmeric, red chillies, coriander, and cumin powders. Mix well so the spices bloom evenly in oil.

Add tomato puree and cook till the masala thickens and oil separates. Pour in half a cup of water and season with salt. Let it simmer gently. Add garam masala, crushed kasuri methi, and cream for richness. Place the boiled eggs into the curry, coat well, and simmer for 5 minutes. Garnish with coriander leaves.

Grate potatoes and onion, then squeeze out excess moisture with a clean towel. In a bowl, combine them with egg, flour, salt, and pepper. Mix until the batter holds its shape. Moisture control here is key; it ensures each latke fries evenly and turns crisp without absorbing excess oil.

Heat oil in a non-stick pan. Drop spoonfuls of the potato mixture and gently flatten with a spatula. Cook for 2–3 minutes on each side until golden and crisp. Remove onto a paper towel to drain. The goal is a lacy, crisp texture outside with a tender centre that pairs beautifully with the curry.

Place the Masala Egg Curry in a bowl and top with fresh coriander. Arrange crisp potato latkes beside it; perfect for dipping or scooping the curry. Add lemon wedges or a small salad for freshness and a contrasting flavour.