Egg masala curry with soft runny yolks and potatoes

Bring a pot of water to a rolling boil, add a little salt and lower in the eggs one by one.

Cook 7 minutes on medium-high heat, then plunge into cold water and leave about 10 minutes.

Peel from a gentle tap on the broad end, dipping the fingers in the bowl's water so it runs under the membrane.

Make small knife marks all over the eggs, then season with salt, turmeric, a little red chilli powder and a drizzle of oil and set aside.

Prick boiled potatoes all over with a toothpick or fork.

Heat oil over medium-high heat and fry the eggs lightly, about a minute, so the surface does not turn rubbery; remove.

Fry the potatoes with salt on medium-high heat until golden brown; remove.

Add a bay leaf, cinnamon stick and green cardamoms to the oil, then cumin seeds, and let them crackle.

Fry finely chopped onions with a pinch of salt on medium heat until soft.

Add blended ginger-garlic paste and fry until the raw smell goes and the water dries up.

Mix Kashmiri red chili powder, turmeric and coriander powder with a little water to a paste; loosen the yogurt with a little water.

When oil shows at the edges, add the spice paste, then 2 tsp chickpea flour, stirring well on low heat a few minutes so it has no chalky aftertaste.

Turn the heat to the lowest, add a splash of water, then the yogurt, and stir continuously on medium-low until it boils so it does not curdle.

Add 2 whole green chillies, salt and a little sugar; when the mixture looks dry, add a little water, cover and cook on low 2 to 3 minutes.

Add the fried potatoes and about 1 1/2 cups warm water, then rubbed dried fenugreek leaves and garam masala; add more water to loosen, cover and cook on low 6 to 7 minutes.

Add the eggs and stir on medium heat 2 to 3 minutes to coat.

Add roughly chopped coriander leaves, adjust the salt and pour into a bowl straight away so the eggs do not overcook.