In a deep skillet with sides heat the ghee over medium heat and add the hard boiled eggs. Swirl around the pan until golden and blistered. Remove from pan to a paper towel lined plate. Season with garam masala and chili powder.

To the same pan melt the tablespoon of ghee over medium heat. Add the Indian bay leaf, cinnamon, cardamom and green chili. Stir fry a minute and add the garlic and ginger, stirring to sauté for another minute until fragrant.

Add the red onion, tomatoes and stir through. Sauté for 6-8 minutes, or until onion is wilted and translucent and tomatoes have broken down.

Remove the whole bay leaf, cinnamon stick and cardamom pods if using whole and discard.

Season with ground coriander, garam masala, sugar, salt, chili powder and turmeric. Cook another minute and add 1.5 cups water. Cook another 3 minutes on high, stirring often.

Puree in blender or use an immersion blender until curry gravy is smooth. Pour back into skillet and stir through the fenugreek leaves. Add the eggs and continue cooking another 5 minutes on low to heat through.