Palak Egg Curry

Ingredients

3 boiled eggs
1 big bunch of spinach (discard the coarse stems) – blanch in hot water for 2 minutes, make a paste and keep aside
1 ½-2 tbsp ghee (clarified butter)
1 tsp cumin seeds
1 cinnamon stick
3 cloves
2 onions finely chopped
2 green chillis slit length wise
1 tsp ginger garlic paste
1 tsp red chilli pwd
1 tbsp coriander pwd
1 big juicy tomato (finely chopped, optional)
salt to taste
½ tsp garam masala pwd
1 tbsp malai (optional)

Method
Add ghee in a heavy bottomed vessel and add cinnamon stick,cloves and cumin seeds, let them splutter. Add the onions and green chillis, sauté them till light brown.Add ginger garlic paste and fry further for 2 minutes. Add red chilli powder and coriander powder and combine well.Add the tomato and let it cook for 5-6 minutes on medium heat. Add the palak paste and let it cook further for another 4-5 minutes.
Now add the egg pieces and combine. Cook covered on low heat for 3 minutes. You can add some water if you want then add salt and cook on medium heat for 6-8 minutes.
Add malai, garam masala powder and mix well.
Reduce flame, cover and cook for 2 minutes.
Serve hot with rotis or white steamed rice.

Note: for Palak paneer use panner instead of egg.