Grind onions, garlic, ginger, green chillies and coriander leaves to a fine paste. Keep aside.
Heat ghee in a heavy bottomed pan or Kadhai. Add cumin seeds, bay leaf, cinnamon, cloves and cardamom to it.
Once they start to splutter, add the onion paste and cook till the oil starts to separate and colour changes to golden brown.
Add tomatoes, chili, coriander, turmeric powder and salt. Cook till the tomatoes look like they've melted into the gravy. Add half a cup of water and simmer for 10 minutes.
Add garam masala powder, ketchup and coriander leaves and cook for another 2 minutes.
At this stage, you can add the tempered eggs and serve the gravy as is. But I like to fish out the whole spices (bay leaf, cinnamon, cardamom and cloves) and pulse the gravy in a mixer grinder 4-5 times so that the gravy becomes slightly smooth. This step is completely optional and depends on whether you like your gravy chunky or smooth.
Garnish with some more chopped coriander and serve hot with rice or chapatis.
Make a slit along the length of the egg as shown in the video. Toss it with salt and turmeric powder. Set aside.
Heat 1 teaspoon oil in a pan and add eggs. Saute for 2 minutes and turn off the flame and add to gravy.
If you wish, you can pan fry the egg before adding it to the curry. This adds a nice crispy layer to the egg.Garam Masala flavour varies from household to household, so please adjust the quantity accordingly.You can use the curry as a base and substitute boiled eggs for boiled veggies like potatoes, beans and carrot or even add chicken while cooking the curry.