Curry: Heat up ghee and oil in a pan. Add onions, garlic, ginger and green chillies. Fry till the onions are translucent. Add stems of the coriendar. Frytill they are soft.

Transfer the mixture in a jar. Add rest of the ingredients for curry. Grind to a smooth paste.

Heat up ghee in a kadhai. Add bay leaf, pepper corn and cinnamon stick. Saute for a few seconds. Next add the paste. Combine very well. Cook on medium flame for about 15-20 minutes or until much oil is see on the surface. Stir in between. You can also cover it with a lid if it splatters. Add water to adjust consistency, once oil is seen. Combine and bring it to a boil. The gravy is ready.

Egg fried: Makes slots on eggs. Heat up oil in a pan. Add garlic, saute for a second or two. Add rest of the ingredients and saute, while mixing often, until the tomatoes are cooked.

Variation : eggs can be replaced with paneer.