Egg and potato masala curry

Boil the room-temperature eggs in water with a pinch of salt for 11 minutes; peel.

Make cut marks all around each egg so they take on flavour in the gravy; coat with turmeric, red chili powder, salt and a little oil and set aside 10 minutes.

Cut the boiled, peeled potatoes into medium pieces; chop the onions and tomatoes.

Blend the ginger, garlic and green chili with some water to a fine paste.

Heat two tablespoons of oil on high, lower to medium, and fry the eggs a minute or two until golden and crusty; do not fry too long or they turn rubbery. Remove.

Fry the potatoes in the remaining oil on medium until golden brown; remove.

Add three more tablespoons of oil; add the bay leaf, cinnamon, cloves and cracked cardamom and stir on medium until fragrant.

Add the onions with a pinch of salt, which draws out moisture so they soften faster; fry on medium.

Add the ginger-garlic-chili paste and stir on medium to high until the mixture looks dry.

Add the tomatoes, fry on medium-high and cover a minute.

Mix the turmeric and Kashmiri chilli powder with a splash of water into a paste; add it once the tomatoes soften, rinse the bowl in with a splash more water, cover a minute on medium until the tomatoes are a paste.

Add the salt and sugar, then the potatoes, then the eggs, then about a cup of warm water.

Once the gravy boils, cover on medium-low about 5 minutes.

Add a pinch of garam masala, stir and cover on low a minute; add chopped coriander and remove the bay leaf and cinnamon stick.

Serve with steamed rice, roti or pulao.