Palak Anda

Put 25 gm ghee in a kadhai, put 1 teaspoon jeera, add boiled till it becomes golden & remove & keep aside Then put bay leaves, elaichi, laung, dal chini in the same pan. Saute till aroma comes, put 1 medium sized sliced onion, let it turn translucent add ginger garlic paste. Saute till the raw smell disappears, add 1 teaspoon of haldi, red chilli powder & dhania powder. Splash a little water so that the masala doesn't burn. Then add 1 finely sliced tomato & fry till oil separates, then add spinach & salt. Cook it till starts leaving water & then add the fried eggs. Add kasuri methi, & split green chillies. Cover & cook till all the water is dried. You can add 2 teaspoon of fresh cream if preferred, it will enhance the taste. (Optional)