For this dish, first wash the spinach thoroughly and boil it lightly. Just two-three minutes of blanching is enough. Due to excessive boiling, both the color and taste of spinach fades. Immediately after boiling, put it in cold water, so that its green color remains as bright as that of the dhaba.

Now lightly scratch 2 to 3 boiled eggs and make small cuts on them. Heat some oil in a pan and fry the eggs lightly until they turn golden. This fried egg gives the real taste of dhaba-style curry. Sprinkle some salt and red chilli on top and the taste increases even more.

The next step is tadka. Heat oil in a pan and add cumin, bay leaves, cinnamon and cloves. As soon as the cumin seeds crackle, add onion and fry until it turns light brown. Now add ginger-garlic paste to it and fry until the rawness goes away. This base gives the rich dhaba flavor to the curry.

Now it’s time to add spices. Add turmeric, coriander, red chilli, Kashmiri chilli and some garam masala and fry well. It is important to cook the spices until they leave oil. After this add tomato puree and cook it until the color of the gravy becomes dark and aromatic. Tomatoes and spices combine well to make a wonderful base.

Grind the boiled and blanched spinach coarsely in a mixer. Do not make it a very fine puree, as lighter textured gravy tastes better in Dhaba style. Now mix this spinach in the gravy with spices and add some water and let the thick, creamy gravy prepare.

When the gravy starts boiling, add the fried eggs. Lower the flame and let it cook for 5 to 7 minutes, so that the full flavor of the spinach masala gets absorbed into the eggs. Add some Kasoori Methi and one spoon cream on top, this instantly makes the flavor like Dhaba.

Finally, serve hot egg spinach curry with roti, naan or cumin rice. Its taste is so strong that everyone will keep licking their fingers. The special thing is that this recipe is healthy and very easy to make, but gives the complete feeling of dhaba in food.