Garlic Spinach Egg Curry

Blanch the spinach: bring a pot of salted water to a boil, add the roughly chopped spinach and blanch for 30–60 seconds, then immediately transfer to ice water, squeeze out excess moisture and grind into a smooth paste.

Heat ghee in a large handi or deep pan over medium heat, add the bay leaves and chopped onions, and sauté until the onions become translucent, about 4–5 minutes.

Stir in the heaped ginger‑garlic paste, the prepared curd mixture, and the halved green chillies; cook, stirring frequently, until the oil separates from the masala.

Add the spinach paste and continue cooking for another 4–5 minutes, allowing the flavors to meld.

Pour in 1 cup of water, add salt to taste, and then add 1.5 cups of hot water; bring to a gentle simmer and cook briefly.

In a separate small pan, heat 1–2 tbsp oil, add the sliced garlic cloves and fry until lightly browned, then add the dry Kashmiri red chillies and 1–2 tsp degi red chilli powder, cooking for a few seconds before adding a splash of water to create a tadka; set aside.

Heat another 1–2 tbsp oil in a pan, add the hard‑boiled eggs and a teaspoon of ginger‑garlic paste, sauté for about a minute, then stir in 2 tsp degi red chilli powder; set the spiced eggs aside.

Transfer the curry to a serving dish, gently place the spiced hard‑boiled eggs on top, drizzle the prepared tadka over the curry, garnish with a fresh coriander sprig, and serve hot with roti or steamed rice.