Spinach Egg Curry Recipe

5 from 4 votes

Spinach Egg Curry is a healthy and tasty Indian main course dish with boiled eggs cooked in a creamy, green gravy.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Indian

Servings:

Calories: 307kcal

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.

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.

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.

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.

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.