First, make the Curry Sauce

• In a heavy-bottomed pan, heat the oil or ghee over medium to medium-high until quite hot but not smoking.
• Toss in the cumin seeds — they should splutter and crack immediately.
• After 30 seconds, turn the heat down to medium-low and toss in the Serrano, ginger, garlic, onions, and bay leaf.
• Cook, stirring periodically, until everything has softened a bit, for 4-5 minutes.
• Add the tomatoes, along with the butter and sprinkling of salt.
• Smush the tomatoes with the back of your cooking spoon, then cover the pan and leave it alone for another 5-6 minutes.
• Check the curry by dragging your spoon along the bottom of the pan — if it makes a clear trail, then you can take the pan off of the heat.
• Cool for a bit before removing the bay leaf and tossing everything else into the blender.

Then, make the Egg Curry

• Sauté the greens in a bit of the fat of your choice, adding a splash of water and salt, and, if they’re on the bitter side, a drizzle of honey.
• Then fit the pan with the lid and let the greens wilt for 5-8 minutes.
• Add the prepared curry sauce to the pan, thinning with a little water, if needed.
• Stir and warm over medium-low heat until simmering, then season with the ground cumin, coriander, and garam masala.
• Taste for salt adjust as necessary.
• Gently place the hard boiled egg halves in the pan, and nudge the sauce around to cover them. Allow everything to heat through before serving.

Serve with Basmati rice and plain yogurt. Enjoy!