Pre-heat the air fryer at 400°F for 5 minutes.
Marinate the boiled eggs with the spices, salt, and oil.
Spray the air fryer basket with oil. (Optional)
Transfer the marinated eggs to the air fryer basket and cook them at 350°F for 8-10 minutes or until the skin gets golden brown with textures.
Keep flipping them once or twice in between and brush some oil so that the skin gets heat evenly from all sides. Keep aside once done.
For the curry, heat oil in a pan. Add the mustard and fenugreek seeds and let them crackle.
Next, add the potatoes and cook them for 2 minutes.
Add the green chilies and ginger garlic paste next and mix well.
Add the spices and saute for 30 seconds.
Next, add in the curry leaves puree and mix well. Let it simmer and cook for 1 minute.
Add water and let the curry simmer away from 2-3 minutes in low flame.
Add in the boiled eggs last and mix.
Adjust seasoning and the consistency of the curry as per your liking.
Serve hot with steamed rice.