Yukon Gold Potatoes - 4 small, cut into long thin rectangular pieces
Eggs - 3, beaten well with a little salt and pepper
Whole garam masala - 1 inch Cinnamon stick, 4 Cloves, 1 whole Cardamom, 2 bay leaves
Oil - 2 tbsp
Sweet Yellow Onion - 1 small, chopped
Green Chili - 3, finely chopped
Garlic - 4 cloves, thinly sliced
Ginger - half inch grated
Tomato - 1, chopped
Turmeric - half tsp
Garam Masala Powder - 1 pinch
Cilantro - a few sprigs, chopped for garnishing
Heat oil in a cast-iron pan. Add the whole garam masala, ginger, garlic and onion. Saute for half a minute.
Then add the potato, green chili and turmeric. Mix well. Cook till the potatoes are half done, stir it once in a while so that the potato doesn't stick to the pan. Add chopped tomato, mix well and continue to cook.
Once the potato is done, increase the heat, add another tbsp of oil and mix in the beaten egg. Toss everything well and saute till the eggs are well scrambled and fully cooked.
Sprinkle some garam masala powder and cilantro and serve hot with puris.
