Punjabi Egg Curry

Pat dry 6 hard-boiled eggs and prick each one 2–3 times with a fork so the shells don't crack while frying.

Heat 0.5 tbsp oil in a wide pan and fry the eggs over medium heat, turning them, until golden and blistered; transfer to a plate.

In the same pan, heat the remaining oil, add the bay leaf, cinnamon stick and cardamom, and warm for 20–30 seconds until the spices start to sizzle.

Add the finely chopped onion and fry for 7–10 minutes until golden; stir in the ginger-garlic paste and cook for about 1 more minute until the raw smell disappears.

Add the crushed tomatoes and simmer for 8–10 minutes, stirring, until the masala thickens and the raw tomato smell is gone.

Stir in the turmeric, ground red chili and garam masala, season with salt to taste, and fry the mixture for 2–4 minutes until the oil starts to separate.

Pour in the water, bring the sauce to a boil and cook for 5–7 minutes until slightly thickened. Gently return the eggs to the pan, cover and simmer over low heat for 2–3 minutes so they soak up the spices.

Sprinkle the finished curry with fresh cilantro and serve hot with rice, roti, naan or paratha.