Ingredients:

1. •1 Bay Leaf
   

2. •5 Black Pepper Kernels
   

3. •2 Cloves
   

4. •1 Pinch Asafetida
   

5. •½ Tsp Turmeric Powder
   

6. •1 Star Anise
   

7. •1 ½ Tbsp Garam Masala
   

8. •1 Tbsp Coriander Powder
   

9. •¾ Tbsp Ground Cinnamon
   

10. •1 Tsp Salt, plus more to taste
    

11. •1 ½ Tsp Red Chili Powder
    

12. •1 Red Onion (finely chopped)
    

13. •2 Wine Tomatoes (pureed)
    

14. •½ Cup Fresh Cream
    

15. •1 ¼ Cup Water
    

16. •1 Tbsp Tomato Ketchup
    

17. •½ Tsp Granulated Sugar, plus more if the tomatoes are tart
    

18. •4 Tbsp Vegetable oil
    

19. •6 Hard-boiled Eggs  
    

Method:

1) Place a pot of water on high heat and add the eggs to it and let them cook for fifteen minutes. We are looking for hard-boiled eggs here.

2) Drain the eggs and set aside.

3) Heat oil in a pan. Add asafetida, bay leaf, cloves, turmeric powder and black pepper kernels. Then add the onions along with the salt. Cook this mixture for ten minutes or until the oil starts separating from the onions.

4) Add the tomato puree along with coriander powder, cinnamon powder, red chili powder and garam masala. Stir to combine and place a lid. On medium low heat, cook this for another eight – ten minutes.

5) Remove the lid. Add water and bring to a boil.

6) Add fresh cream, tomato ketchup and sugar. Stir to combine.

7) Check for the salt level and adjust accordingly.

8) Peel the skins off the eggs and split them in to half, lengthwise.

9) Add the eggs to the prepared curry, which is simmering on low heat.

10) Once all the eggs are in the curry, place the lid back and let it simmer for another couple of minutes.

11) Reheat, uncovered whenever you are ready to enjoy it with your loved ones!

Tips:

1) It is important that the onions are finely chopped. You can use the processor for the same.

2) Once the eggs are in the curry, be careful not to heat it on high. It will result in broken eggs.

3) You can add more cream to make it richer!