Palak Anda Curry

Directions

1. Boil water in a large saucepan with a pinch of salt.
2. In another bowl keep ice-cold water ready. Set aside.
3. Add chopped spinach in the boiling water. Cook for 2 - 3 minutes or till the spinach leaves turn tender. Turn off the heat.
4. Drain the water and add the blanched spinach in ice cold water for 1 - 2 minutes.
5. Transfer spinach leaves to a metal colander. Allow to cool.
6. Blend the spinach and green chili together. The spinach paste should be bit chunky not a smooth puree. Transfer to a bowl. Set aside.
7. Heat the oil in a deep saucepan, over medium flame.
8. Add the bay leaf and fry for few seconds.
9. Next add the cumin seeds. Once the aroma of the seeds is released, add onion paste.
10. Fry over low heat, till the paste leaves the sides of the pan and turn light golden in color.
11. Add the ginger-garlic paste and fry for 2 - 3 minutes.
12. Add the tomato paste and fry for 1 - 2 minutes. Add the coriander, turmeric, red chili powder, salt, stir and cook till the oil separates from the masala.
13. Add the spinach puree along with 1/4 Cup of water. Stir to mix. Once the gravy comes to boil reduce the heat to low, and let the spinach cook for about 10 minutes uncovered.
14. After 10 minutes add the cream and garam masala. Stir to mix. Taste and adjust the seasoning.
15. Slice the boiled eggs and fold gently in the spinach gravy. Allow to simmer for 5 minutes.
16. Before serving Palak Anda Curry garnish with a tablespoon of cream.
17. Serve Palak Anda Curry warm with Naan ( see recipe ) or Phulka.