PREPARATION

1. Take a heavy skillet, add 1 litre water, 450 grams spinach and mix it well.
2. Cover it with lid and boil for about 10 minutes.
3. Remove it from heat and strain the spinach.
4. Transfer this into a blender and blend it into a puree.
5. Heat 1 tablespoon oil in a pan, add 1/2 teaspoon salt, 1/4 teaspoon red chili, 1/4 teaspoon turmeric and stir well.
6. Then, add 6 boiled eggs and mix it well.
7. Cook for 5 - 7 minutes on medium heat or until it turns golden brown in color.
8. Remove it from heat and keep aside.
9. Heat 50 milliliters ghee in a heavy skillet, add 1 teaspoon cumin seeds, 2 bay leaf and stir well.
10. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color.
11. Add 1/2 teaspoon salt, 2 tablespoons ginger garlic paste and mix it well.
12. Now, add 80 grams tomato and saute until it turns soft and pulpy.
13. Cook for 5 - 7 minutes on medium heat.
14. Add 1/2 teaspoon red chili, 1/4 teaspoon turmeric and stir well.
15. Then, add the blended puree and mix it well.
16. Add 200 milliliters water and mix it again.
17. Bring it to a boil.
18. Add 1 teaspoon garam masala, 1 tablespoon coriander powder and mix it well.
19. Cover it with lid and cook for about 10 - 15 minutes on medium heat.
20. Open the lid and give it a nice stir.
21. Add 2 tablespoons dry fenugreek leaves, 100 grams fresh cream and mix it well.
22. Cook for 5 - 7 minutes on medium heat.
23. Now, add the cooked eggs in it and mix it well.
24. Cook for another 5 - 7 minutes on medium heat.
25. Remove it from heat.
26. Garnish with fresh cream.
27. Serve hot.