Prepare hard-boiled eggs, peel and halve them.

Grind onion, ginger, garlic, green chillies, and almonds into a smooth paste.

Heat oil in a kadai, add cumin seeds, cloves, bay leaf, and dry red chillies.

Add the ground paste and stir-fry until the raw smell of the onions disappears.

Add poppy seeds and grated coconut, stir-fry for 15 minutes until they turn brown.

Add chopped tomatoes, salt, and turmeric powder, stir until well combined.

Cook until tomatoes are mushy, then add spinach and garam masala powder.

Simmer on low heat for 10 minutes until spinach wilts.

Cool the mixture and grind it to a coarse paste.

Heat oil in a flat pan, place the cut egg on the flat side and roast for 2 minutes until charred.

Set the roasted eggs aside.

Add the ground paste to the same pan and cook until the gravy releases oil.

Check for salt and adjust if needed.

Add the roasted eggs to the gravy and serve hot with Garlic Naan or Jeera rice.