Combine green chilies, tomatoes, coriander leaves, ginger, garlic, optional mint, cashews, cumin, pepper, cloves, cardamom, star anise, kalpasi, anise, and bay leaves in a blender with water and grind into a fine paste.
2
Heat oil in a pan, add sliced onions with salt, and fry on high then low heat until they turn golden brown and translucent.
3
Add the ground paste to the fried onions, mix well, and cook on low heat until the raw smell disappears.
4
Add garam masala, chili powder, coriander powder, and turmeric powder, then fry on low heat for about a minute until the spices are well cooked.
5
Add water to reach desired gravy consistency and bring to a boil over high heat.
6
Cover and simmer on low heat until oil separates from the gravy, occasionally stirring and checking consistency. Add salt to taste.
7
Cut 5 hard-boiled eggs into round slices and gently fold them into the gravy.
8
Cover and cook on low heat for 5 minutes, stirring gently to avoid breaking the eggs. Garnish with fresh coriander leaves before serving.
PrimedTableBETA
