This spinach egg curry recipe is wholesome, nutritious, and finger-licking good. Be sure to watch the video!
Estimated reading time: 4 minutes
Still not tried boiled eggs in a curry? Oh my god! eggs in a thick, creamy Indian curry taste simply divine. Indeed a treat for egg lovers. Spinach Egg Curry is a delicious Indian curry with boiled eggs in green gravy.
What a delicious, blissful green curry (try my freezer-friendly green curry paste) we’ve got going on, just in time for the icy cold winter days. Popeye will be so proud of my spinach curry!
WhyYou’ll Love It
What makes this egg curry so unique?
- It is high in fibre
- It is gluten-free
- meal prep friendly
- It has a lot of iron and protein
- fantastic way to eat spinach
Ingredients You’ll Need
- Fresh Spinach Leaves (palak). Substitute it with frozen spinach or readymade spinach puree
- Eggs – only hard-boiled eggs work for this curry.
- Onion, Ginger, Garlic, Green Chilli
- Whole Spices: Cumin, Dried Red Chilli, Bay Leaf
- Spice Powders: Red Chilli Powder, Turmeric, Garam Masala
- Ghee for cooking. Replace it with butter, olive oil, or coconut oil
Watch Spinach Egg Curry Video
Serving Suggestion
Spinach Egg Curry is a hearty Indian main course dish. Serve it with any Indian flatbread – chapati, roti, naan, or tandoori roti.
If you are a rice lover like me, don’t hold back from enjoying this egg curry with basmati rice, brown rice, or jeera rice with kachumber salad on the side.
Store the leftover curry in the refrigerator in an airtight container. It remains fresh for 2 days. Reheat in a frying pan over medium flame. If the curry seems too thick, add 1 – 2 tablespoons of cooking cream.
Spinach Egg Curry FAQs
Clean and rinse spinach with water to remove dirt particles. Next, place a bowl of ice-cold water next to the stovetop. Boil water in a saucepan with a pinch of salt. Once the water starts boiling, add the cleaned spinach leaves to the hot water (image 1). Cook for about 40 – 50 seconds until the colour of the leaves turns bright green. Turn off the heat (image 2). Transfer the leaves immediately to the bowl of ice-cold water ( image 4). 
You can use frozen spinach or readymade spinach puree to make this curry. Defrost the frozen leaves before making the puree. But in my personal experience, the taste, texture, and colour of the curry will not be as good as the one made with fresh spinach leaves.
You can replace eggs with – paneer (cottage cheese), tofu, boiled chickpeas (chana), prawns/shrimps, or pre-cooked boneless chicken.
More Spinach Recipes
- Spinach Puri
- Spinach Chana Dal
- Vegan Palak Paneer
- Lehsuni Palak Khichdi
- Spinach Oats Porridge
- Creamy Spinach Pasta
- Spinach Corn Sandwich
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Spinach Egg Curry Recipe
- Saucepan
- Blender
- Heavy Bottom Kadhai
Ingredients
For the spinach puree
- 1 kilogram fresh spinach leaves
- 1 green chili (optional)
Ingredients for the gravy
- 6 hard boiled eggs
- 2 tablespoon ghee
- 1 whole bay leaf (tej patta)
- 1 teaspoon cumin seeds (jeera)
- 1 cup chopped onion
- 2 tablespoon finely chopped ginger & garlic
- Salt to taste
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon Garam Masala ( see recipe )
Ingredients For Tempering:
- 1 tablespoon ghee
- 1 teaspoon cumin seeds (jeera)
- 2 whole dry red chilies
Instructions
Blanch & Puree Spinach:
- Boil water in a large saucepan with a pinch of salt. In another bowl, keep ice-cold water ready. Set aside.
- Add cleaned, washed spinach leaves in the boiling water. Cook for 40 – 50 seconds or till the spinach leaves turn tender. Turn off the heat.
- Drain the water and immediately transfer the blanched spinach in ice-cold water. This blanching step helps in retaining the green color of the spinach leaves.
- Blend the blanched spinach leaves and green chili to a smooth puree. Keep aside while preparing the gravy.
Boil Eggs:
- Place eggs in a large saucepan. Fill the saucepan with water till the eggs are immersed. Season the water with salt. Bring water to a boil over high heat. Boil the eggs for about 6 – 7 minutes over medium-high heat
- After 6 minutes, place the eggs under cool running water to stop the cooking process. This method also helps to peel the eggs easily. Peel and slice the eggs into equal halves. Keep aside.
Prepare Gravy:
- Heat ghee in a deep saucepan over medium flame. Add bay leaf, cumin seeds, and chopped ginger and garlic. Fry till garlic turns light golden in color.
- Next, add the chopped onion. Fry over low heat till onion becomes golden in color.
- Add the spinach puree and mix nicely. Season with salt and spices. Stir to combine. Cook for 1 – 2 minutes.
- Slice the boiled eggs and fold gently in the spinach gravy. Simmer the curry for 1 – 2 minutes while you prepare the tempering.
Prepare Tempering (Tadka):
- Heat ghee in a small pan. Add cumin seeds and dry red chili in the hot ghee. Fry for 1 – 2 seconds or till the aroma of cumin seeds is released. Pour this tempering over the spinach curry.
- Serve Palak Anda Curry warm with naan ( see recipe ), chapati or steamed basmati rice.
Recipe Notes:
- Blanching spinach leaves help retain its nutrients and the bright green color.
- After adding the spinach puree in onion masala no need to cook the curry for too long as spinach is already cooked.
- If you prepare, add a tablesoon or so of cream in the curry to make it more creamy and rich.
- Tempering curry before serving is optional. You can add dry red chilies while roasting the ginger and garlic.
- You can subsitute eggs with paneer, tofu, chickpeas, potato or soya chunks.
- If the consistency of the curry seems too thick, add ¼ Cup of water to get the desired consistency.
Dhanashri Pitale says
Perfect recipe!!
Hina Gujral says
Awww…you just made my day 🙂
Anjali says
Amazing recipe, looks beyond delicious. ???? Just want to know you didn’t mention tomato or curd so no tanginess in the recipe ??
Hina Gujral says
No tanginess. No sourness. If you prefer, can add 1 grinded tomato or 1 tablespoon curd.
Jayalakshmi Siva says
Yummy
Hina Gujral says
Please do try I am sure you will love it!
Ameena says
It was very tasty. I always use spinach with potato only. Today I wanted to try something different and I’m really happy I found this recipe. My husband liked it a lot. Now this going to be a curry on our daily base. Thanks a lot!
Hina Gujral says
I am so happy to read your feedback!
Sunil J Dsouza says
Looks very tempting & will try it very soon…
Hina Gujral says
I am sure you will like it!
Rebecca says
I made this last week and it was truly delicious, so I am making it again today!
Hina Gujral says
It is my weekly meal favorite too. I am so happy you liked the recipe.
Anjali says
I was making paalak chicken today for my family and needed a veg/egg version for my MIL (I’d run out of paneer) when I came across this recipe of yours.
I am so glad I tried it out. My MIL loved it !!!!!!
Thank you for the inspiration!
Hina Gujral says
Thank you for sharing such sweet feedback with me. I am so happy you liked the recipe.
swarna Yachamanani says
Can I use frozen spinach
Hina Gujral says
Yes, you can. Make sure to thaw it as per packet instructions before making puree.