1 onion, chopped
1 green chile
1 tablespoon ginger-garlic paste
1 or 2 tomatoes, chopped
3 cardamom pods, 1 star anise, 3 cloves, 1/2" piece cinnamon stick, 1 teaspoon mustard seeds
1 tablespoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
1/2 teaspoon chili powder
1 teaspoon salt
2 tablespoons coconut (grated)
1 or 2 tablespoons cashews
1/4 cup chopped cilantro
Heat a tablespoon oil in a saute pan. Add onions and green chile and saute until lightly browned. Add ginger garlic paste, saute for a minute. Add tomatoes and saute until they are pulpy. Remove from heat. When it cools a bit, blend until smooth.
In a large pot or saute pan, heat a tablespoon of oil. Add mustard seeds, cardamom (crushed), cloves, cinnamon and star anise. When mustard seeds "pop" add the blended tomato-onion mixture and saute. Add coriander powder, cumin powder, garam masala, chili powder and salt. Allow to simmer.
Blend together the coconut and cashews with a little water until fairly smooth then stir into the curry. Add water (start with a half cup) to desired consistency. Simmer for a good 7-10 minutes then add the boiled eggs and simmer for another 7 minutes. Stir in cilantro.
