1.Place potatoes in a large saucepan with enough cold water to just cover; bring to the boil. Boil over medium heat for 15 minutes or until tender; drain.
2.Heat 2 tablespoons of the ghee in a large frying pan over medium heat; cook onion, stirring, for 5 minutes or until softened. Add garlic, ginger, curry leaves, curry powder, seeds, turmeric and half the chilli; cook, stirring, for 1 minute or until fragrant.
3.Add potatoes, chickpeas, peas and the water; bring to the boil. Reduce heat; simmer, for 3 minutes or until peas are tender. Stir in rind and juice; season to taste.
4.Heat remaining ghee in a large frying pan over medium-high heat; fry eggs for 2 minutes or until the whites are set.
5.Serve potato curry topped with fried egg, green onions, coriander and remaining chilli.
We used dutch cream potatoes.Note