Punjabi Egg Curry

Ingredients:

6 eggs(boiled, peeled, and halved)
1 pack of frozen spinach
1 cinnamon stick
1 bay leaf

Grind together:"Masala"
1 red onions chopped roughly
1/2 inch of ginger
2 cloves garlic
2 green chillies ,chopped
1 roma tomatoes sliced

4 tbs oil
salt to taste

Dry Spices:
1/2 tsp turmeric
1/2 red chilli powder
1/2 coriander powder
1/2 nutmeg powder

Method:

Microwave spinach and squeeze out all the water in a colander or you can also use "viva" brand paper towels for it. Grind spinach to a very fine paste and keep aside.

Heat oil in a deep skillet and add bay leaf and cinnamon stick. Add cumin seeds. After they crackle add the masala and fry until golden brown.Add all the dry spices and salt. Add spinach paste, and check for seasoning. Fry until the paste separates from oil. Add a little chicken stock or water to dilute the gravy. Cover and simmer for few minutes.

Just before serving cut all eggs with serrated knife(the kind you use for cakes) into halves and add to the gravy. Garnish with chopped cilantro . For variation you can also drizzle some room temperature cream. It is important to add eggs at the very last moment otherwise yolks become soggy and don't hold well.