Take 400 grams of palak, remove the stems and take only the leaves with soft stems. Now, to blanch the spinach, take water as required in a kadai and add ½ tsp of salt to it. Put the spinach and boil for about 15 to 20 seconds on a medium flame. Switch off the gas stove and let it cool down a bit. (Pro tip: Do not overcook the spinach or else it will lose its vibrant color. Simply boil it until it is soft).

When the boiled spinach has cooled down adequately, transfer it to a mixer. Do not add any water. Make a smooth paste.

Now, boil 7 pieces of eggs. Peel them, make cuts on each of these eggs with a knife and keep them in a bowl. (Pro tip: Making such cuts in the eggs prevents the oil from splattering while frying them).

Now, add ¼ tsp of red chili powder, ¼ tsp of turmeric powder, and ¼ tsp of salt to the eggs. Shake the bowl to mix the powdered spices nicely with the eggs and keep the bowl aside.

Now, heat 2 tbsp of cooking oil in a frying pan on a medium flame. When the oil is hot, put the spice-coated eggs into it. Stir and fry them for about a minute and keep them aside. (Pro tip: To be on the safer side, cover the frying pan from one side while releasing the eggs and frying them. This will prevent injuries or burns due to oil splashing if the eggs crack).

Now, to make the curry, heat 5 tbsp of cooking oil in a separate frying pan or kadai on a medium flame. When the oil is hot, put in 1 piece of cinnamon (2-inch stick, broken in two pieces), 2 pieces of dry red chilies (whole), a piece of bay leaf, 10 pieces of black peppercorns, and ½ tsp of cumin seeds. Fry them all for about half a minute until the cumin seeds stop crackling.

Then, add 3 pieces of onions (medium size, finely chopped) into it and fry them for about 4 minutes on a medium flame until golden brown. (Pro tip: Do not add onion paste in the recipe. Chopped onions render the unique and authentic taste of egg palak).

At this stage, add 1 tsp of ginger garlic paste to it and mix nicely and fry for about 10 seconds until the raw smell of the ginger and garlic is gone.

Then, add ½ cup of tomato paste (2 medium-sized tomatoes) to it and mix it nicely. Cover and cook it on a medium flame for about 2 minutes.

After 2 minutes, turn the flame to low add ½ tsp of turmeric powder, 1 tsp of red chili powder, ½ tsp of cumin powder, 1 tsp of coriander powder, ½ tsp of garam masala powder and mix them with the ingredients in the kadai. Cover and cook it on a medium flame for about 4 minutes. (Pro tip: Turn the flame to low while adding the powdered spices or else it will burn quickly).

Now, add the palak paste to it that you have made earlier. Mix it nicely with the other ingredients. Cover the kadai again and cook it for two more minutes on a medium flame.

Remove the cover after two minutes and add 1.5 cups of water to it and mix. (Pro tip: If you think the gravy is a bit too thick, you can add a little more water to it).

Then add salt to taste and mix it nicely. Add the fried eggs and mix again. Cover the kadai and cook it on a medium flame for not more than 4 minutes. (Pro tip: Cooking palak for as long time at this stage will overcook it and render a bitter taste to the dish).

Check the consistency. If it is too runny, cook it for another minute more. If it is okay, add 2 tsp of fresh cream to it and mix nicely. Switch off the gas stove immediately. (Pro tip: You may serve the dish without adding the fresh cream but adding it will enhance the taste of the dish. Do not cook after adding cream to the dish).

Your homemade tasty and spicy egg palak curry is now fully ready to serve. Transfer it to a serving bowl and enjoy it steamed rice, roti, or paratha.