65g red onions, roughly chopped
65g tomatoes, diced
1 small star anise
½ tsp coriander seeds
½ tsp cumin seeds
1 ½ inch cinnamon stick
3 to 4 whole dried red chilli
pinch hing (asafoetida)
4 garlic cloves
2 garlic cloves, minced
½ tsp ginger chilli paste
1 tbsp oil
3 tbsp butter
¼ tsp turmeric
½ tsp chilli powder
Salt to taste
3 to 4 hard boiled eggs, poked all over with a fork
big handful cilantro, finely chopped
½ to 1 cup water or as needed

1. Saute onions, star anise, coriander seeds, cumin seeds, cinnamon stick, dried red chilli, hing, salt, whole garlic cloves in 1 tbsp oil and 1 tbsp butter in a medium sized pot on low. You really want to caramelize the onions. This might take a while, about 15 minutes, but patience is key. To deglaze the pan, add a couple tablespoons of water at a time. Once the onions are done, add the tomatoes and the ginger chilli paste. Let the tomatoes cook down completely, about 5 minutes. Add water if necessary. We do not want the curry to burn. Once done, blend in a blender. Get a puree consistency

2. In the same pan, heat 1 tbsp oil and add turmeric, dried red chilli powder and eggs on low. Roll the eggs around in oil ensuring they are coated completely. Continue to cook until the eggs have a reddish-brownish tint, about 3-5 minutes. Add the puree, 1 tbsp butter, cilantro and about ¼ cup water. Simmer the curry down. You will notice the curry will change color rapidly to a deep brown. Depending on how much water you added and the consistency of curry you like it could take about 10-15 minutes. Finally, make the tadka: heat the remaining 1 tbsp of butter and temper the minced garlic until golden brown. Top it off onto the curry.

3. Serve with jeera rice or garlic naan or roti.