Spinach Egg Curry Recipe | Palak Anda Curry Recipe

Spinach Egg Curry is an Indian style curry made with boiled eggs and spinach. If you haven't tasted this combo before, you would be surprised like me when I say this is a healthy and heavenly combination. Even I wondered how could spinach be so delicious?? But what interests me was combining egg with spinach which can never be my favourite. :P My doctor always insists us to include lots of greens in our diet and this curry has been my life saver now. I make these for rotis and chappathi's. Lets see the recipe for the curry loaded with lots of iron, folic acid and proteins!!!

SPINACH EGG CURRY RECIPE

Recipe Category: North Indian | Sidedish

Preparation Time: 20 minutes Cooking Time: 10 minutes Serves: 16 pieces

Ingredients:

Eggs - 3
Spinach - 1 bunch
Water - 1 cup

To be sauted and made fine spinach puree:
Ginger - 4 (1 inch piece)
Garlic - 6 cloves
Green Chillies - 2 slitted
Onion - 1 medium size,chopped roughly
Nutmeg - 2 tsp, grated
Coriander Leaves - handful
Mint Leaves - handful
Oil - 1 tbsp

Other Ingredients:
Onion - 1 big, chopped finely
Tomato - 2 medium size, deseeded, chopped finely
Turmeric Powder - 1 tsp
Red Chilli Powder - 1 tbsp
Cumin Powder - 1 tsp
Coriander Powder - 2 tsp
Salt - to taste
Water - 1/2 cup
Garam Masala - 2 tsp
Butter/ Ghee - 2 tsp
Oil/ Butter - required for frying boiled egg.
Mango Powder - 2 tsp (Optional)

Method of Preparation:

1. Boil eggs, peel the shell and make small slits on all sides. Keep aside to use in the last step. In a wide vessel, boil water in HIGH heat required to boil spinach. Wash the spinach and set aside. Once the water boils, add the spinach leaves and cook in MEDIUM heat for 2-3 minutes. Remove and drain the spinach. Let it cool. Keep aside. Heat oil in a kadhai, add ginger,garlic, green chillies. Saute well. Add chopped onions. Saute well until the onions are cooked well and turned golden brown.

2. Add grated nutmeg, then handful of chopped coriander and mint. Saute for a minute in LOW heat. Switch off. Add the cooked spinach leaves and toss well with the rest. Let it cool. Once cooled, grind to a fine paste and keep aside. 

3. Heat oil in a kadhai, add onions and tomatoes, saute well. Once its cooked, add the masala's: turmeric powder, cumin powder, coriander powder, red chilli powder and salt. Toss well. Add 1/2 cup of water. Bring to a boil.

4. Add the spinach paste. Mix well and let it cook for 4-5 minutes in medium flame. Add a 1 tbsp of butter and garam masala. Mix well and put the heat in LOW. In a tadka pan, heat butter or ghee or oil, toss the egg one at a time til you get a nice roasted blisters in golden brown colour. Do the same for remaining eggs. Add these golden blistered eggs to the gravy. Switch off.

Notes:

• Don't overcook the spinach leaves.
• You can also slice eggs and add to the curry.
• Add the spinach puree for the required measurements accordingly.