Reserve 1 cup of this blanched water
Olive Oil - 1 tbsp
Cumin Seeds - 1/2 tsp
Green Chilli - 2, finely chopped
Onion - 1/4, finely chopped
Garlic - 6 cloves, grated
Ginger - 1 inch, grated
Turmeric powder - a pinch
Red Chilli powder - 1/2 tsp
Roasted Coriander powder - 1 tsp
Roasted Cumin powder - 1 tsp
Boiled Eggs - 4, (optional), apply a little salt, turmeric and red chilli powder and saute in a tsp oil till light brown
Make a paste of turmeric, red chilli, cumin, coriander powders with a little water and keep aside.
Heat oil in a skillet. Add the cumin seeds, grated garlic and chopped green chillies. Fry for a minute.
Add the chopped onion, salt and ginger and cook till onion becomes soft and caramelised.
Add the masala paste and cook till oil starts separating from the masala. If required sprinkle a little water in between so as not to burn the spices.
Add the spinach puree and a cup of water. Mix well with the spices. Cook till the curry reaches desired consistency.
Garnish with fried boiled eggs and serve.