Anda Curry (Pakistani Egg Curry in Onion-Tomato Masala)

Place the eggs in a saucepan, cover with cold water and bring to a boil. Once boiling, turn off the heat, cover and leave for 10 minutes so the yolks set firm but not chalky.

Move the eggs into a bowl of cold water for 5 minutes, then peel them. Use the tip of a small knife to cut 2 or 3 shallow slits in each white so the masala can get in.

Heat the oil in a wide pan over medium heat. Add the cumin seeds, cardamom, cinnamon and bay leaves and let them sizzle for 30 seconds until fragrant.

Add the chopped onions and a pinch of salt. Cook, stirring often, for 8 to 10 minutes until soft and deep golden brown at the edges.

Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.

Add the tomatoes, chilli powder, turmeric, coriander and salt. Cover and cook on medium-low for 8 minutes, stirring occasionally, until the tomatoes break down and the oil begins to separate at the sides.

Take the pan off the heat for a moment and stir in the whisked yogurt so it does not curdle. Return to low heat and cook for 2 minutes until the masala looks thick and glossy.

Pour in the hot water and add the green chillies. Bring to a gentle simmer and cook for 3 minutes until the gravy is medium-thick; add a splash more water if you prefer it looser.

Gently add the eggs and spoon the gravy over them. Cover and simmer on low for 4 minutes so they absorb the flavour, turning once carefully.

Sprinkle over the garam masala and crushed kasuri methi, then taste and adjust the salt. Turn off the heat and garnish with fresh coriander before serving.