First of all, wash the spinach leaves and put them in boiling water for 5 minutes. After that drain the water and put the leaves in cold water. Drain the water again and coarsely grind the leaves to make thick purée. Keep this aside.

Heat Oil in a pan over medium heat and add asafoetida and cumin seeds. Once they crackle add bay leaves and black cardamom and sauté.

Add chopped onion and sauté till they are translucent. Add ginger garlic paste to it and sauté till the raw smell fades away. Now add all the spices and chopped tomatoes and sauté till it start leaving oil.

Now add puréed spinach and mix well. Cut boiled egg into pieces and add into the spinach curry. Sauté for few minutes and switch off the flame. Serve hot with Rice or Roti.