Egg and potato curry

Hard boil the eggs, then boil the potatoes until just tender but not falling apart, since they cook again in the gravy.

Peel the potatoes.

Blend the chopped tomatoes, the ginger and the chilli to a fine paste.

Peel the eggs and cut slits in them so the gravy seeps inside.

Heat one teaspoon of oil over medium heat, add a quarter teaspoon of turmeric and immediately add the eggs.

Fry the eggs on medium one to two minutes until turning golden, then take them out.

Add three teaspoons of oil, then the bay leaf, two cardamoms, half the cinnamon stick and two cloves; fry until fragrant.

Add the finely chopped onion and stir over medium to high heat until brown and well fried.

Add the tomato, ginger and chilli paste and fry on high until all the water evaporates and the mixture looks dry.

Add the turmeric powder and the chilli or paprika powder and stir well; add another teaspoon of oil if it needs it.

Add the sugar.

Add the boiled potatoes and stir until well coated in the spice mixture, adding a little water if dry.

Add the salt and mix, then the eggs, and stir again.

Add about two cups of water, bring the gravy to a boil and cover for five to six minutes on medium.

Grind the remaining cloves, cinnamon and cardamoms to a fine powder in a spice grinder.

Uncover, add the garam masala powder, stir and leave covered two more minutes.

Uncover, add the cilantro and give a final stir.

Tip: bring eggs to room temperature for 20 to 30 minutes out of the refrigerator before boiling so the shells are less likely to crack.