First grind onions, garlic, ginger, green chillies and almonds to a smooth paste. Heat oil in a pan. Temper cumin seeds and then add this ground paste. Saute it for 3-4 minutes. Now add grated coconut, bay leaf, cloves, poppy seeds, red chillies and turmeric powder. Mix and saute for another 3-4 minutes. Next add tomatoes and salt. Saute it till the tomatoes are cooked. Now add spinach and garam masala. Saute for another 2 minutes. Take it off the flame and let it cool. Transfer it to the grinder and blitz it to a smooth paste. Cut boiled eggs in half and add oil in the same pan and place the boiled egg face down in it. Let it fry for 2 minutes so that the leftover masala coats the egg and chars it. Take it off the pan carefully. Add the ground paste back onto the pan and bring it to a boil. Adjust salt as required. Add water to get the desired gravy consistency. Before serving, add the egg and garnish it with cilantro. Kolhapuri Green Masala Egg Curry is now ready.