For Blanching Spinach

• In a saucepot, add water as required, salt to taste, cover it with the lid and boil it for a while.
• Add spinach leaves and blanch it for 30 seconds to a minute.
• Remove and transfer it to an ice cold water to prevent the discoloration of spinach.
• Squeeze out the extra moisture from the spinach and transfer it into the grinder jar and grind it into the smooth fine paste.
• Keep it aside for further use.

For Lassoni Palak Egg Curry

• In a handi, add ghee, once it’s hot, add bay leaf, onions and cook for 4-5 minutes until onion gets translucent in texture.
• Add ginger garlic paste, prepared curd mixture, green chillies and cook for a while or until oil separates from the masala.
• Add prepared spinach paste and cook for another 4-5 minutes.
• Add water, salt to taste, hot water and let it simmer for a while.
• Transfer it into the serving dish, place one by one seared eggs, garnish it with prepared tadka and coriander sprig.
• Serve hot with roti and steam rice.

For Curd Mixture

• In a bowl, add curd, coriander powder, turmeric powder, degi red chili powder, cumin powder and give it a good mix.
• Keep it aside for further use.

For Sauteing Eggs

• In a pan, add oil, once it’s hot, add hard boiled eggs, ginger garlic paste and saute for a minute.
• Add degi red chilli powder, give it a good mix and keep it aside for further use.

For Tadka

• In a pan, add oil, once it’s hot, add garlic and saute until garlic gets light brown in colour.
• Add dry kashmiri red chillies, degi red chilli powder and cook for a minute.
• Add a little water and give it a good mix.
• Keep it aside for further use.