1. Start by bringing a saucepan of water to a boil with some vinegar. This helps with peeling later. Here's how I boil my eggs to get them perfect every time:

• Once the water is boiling, carefully lower the eggs into the pot using a slotted spoon. Set a timer for 6-7 minutes if you want runny yolks (perfect for that soft-boiled texture) or 8-9 minutes for slightly firmer, jammy yolks. Boil for 10 mins for a hard-boiled centre.
• While the eggs are boiling, prepare an ice bath (a bowl of cold water with ice cubes, or an ice pack to save on ice cubes!)
• As soon as the timer goes off, immediately transfer the eggs to the ice bath. Let them sit for at least 5 minutes to stop the cooking process and make the eggs easier to peel.
• Once cooled, gently tap the eggs on a hard surface and peel them under running water for a clean, smooth peel.

2. After peeling the eggs,  score the surface of them lightly and toss in turmeric and a pinch of salt.

3. In a frying pan, heat up the 1 tbsp cooking oil and lightly cook the eggs for 2-3 minutes, then remove and set aside.

4. To the same pan, add in the chopped onion, garlic, ginger and chillies and sauté 2-3 minutes until fragrant. Create some space in the centre of the pan and add 1 tbsp of oil along with the cumin coriander seeds, garam masala and chilli flakes, and cook for 60 seconds to temper the spices.

5. To the aromatics and spices, add the tomatoes and combine, then followed by the yogurt. Adjust the consistency with a little water, aiming for a smooth and luscious sauce, before adding the eggs back in the pan. Simmer for 2-3 minutes on a low heat. Season to taste with salt.

6. Finish with a little chopped fresh coriander and serve with basmati rice. Enjoy piping hot.