Anda curry

Step 1: Lower 8 eggs into simmering water and cook for 10 minutes. Cool in cold water, peel and make 3–4 shallow cuts down each egg. Start the onions while they boil.

Step 2: Heat 3 tbsp sunflower oil in a wide pan over a medium heat. Add the eggs with ¼ tsp ground turmeric and ½ tsp Kashmiri chilli powder and fry, rolling them, until blistered and golden in spots, about 2 minutes. Lift out.

Step 3: In the same oil fry 1 tsp cumin seeds for 10 seconds, then 2 onions, stirring often, until deep golden brown, about 8 minutes.

Step 4: Add 1 tbsp ginger-garlic paste and 1 green chilli and stir for 1 minute until the raw smell goes. Add 3 tomatoes, the remaining ¼ tsp ground turmeric and 1 tsp Kashmiri chilli powder, 2 tsp ground coriander and 1 tsp salt. Cook, stirring, until the tomato breaks down and oil glistens around the edges, about 5 minutes.

Step 5: Pour in 1 ¼ cups hot water, bring to a simmer and add the eggs. Simmer for 4 minutes, spooning gravy over the eggs, until the gravy coats the back of a spoon.

Step 6: Stir in 1 tsp garam masala and 1 tsp dried fenugreek leaves (kasuri methi) crumbled between your palms, then scatter with 3 tbsp fresh coriander. Halve some eggs so the yolks show, and serve with roti or rice.