Boil the eggs, peel and cut into halves, keep aside.

In a non stick pan take oil and heat it.... add cumin seeds and let it crackle.

Add onions and sauté till it turns translucent. Add all whole masalas like black pepper corn, cloves, bay leaf, cinnamon stick, ginger, garlic, dry red chilli, green chilli, poppy seeds and almonds and sauté for a minute.

Season with salt, coriander powder, red chilli powder and turmeric and sauté for a minute. Add tomatoes and cook till the tomatoes turn soft.

Add the spinach and cook further for 2 minutes. Switch off the flame and allow it to cool. Once it cools put in a grinder and grind into a smooth paste.

Add the paste back into the pan and adjust the consistency of the gravy according to your choice. Add cream and cook for a minute. Add the boiled eggs and after a minute switch off the flame.

Garnish with some boiled eggs on top, coriander leaves and cream and serve with any Indian flat bread.