Spinach Egg Curry

Name: Spinach Egg Curry
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 eggs boiled; 1 small bunch spinach; 2 tbsp coriander chopped; 2 onions chopped finely; 1 tomato chopped; 1/2 tsp red chilli powder; 1 tsp kashmiri red chilli powder; 1/4 tsp turmeric powder; 1/2 tsp coriander powder; 1/4 tsp cumin powder; 2 tsp kasoori methi; 2 tbsp yogurt; 4-5 cashewnuts; 2-3 tsp fresh cream; 1 tbsp ginger garlic paste; 1 tsp kasoori methi; 1/2 tsp cumin seeds; 3 cardamoms,1" stick cinnamon,4 cloves; 5-6 garlic cloves chopped; 1 dry red chilli + 1/2 tsp Kashmiri Red Chilli Powder; 2 tbsp mustard oil; 1 tbsp ghee; 1/2 tsp salt or as needed; 1 tsp fresh cream for garnishing; 1 tbsp coriander chopped for garnishing

Kumkum Chatterjee @cook_12055532

#Win #Week10
Spinach Egg Curry or Palak Anda Curry is a flavourful curry popular across India .It is made with boiled eggs in a luscious and creamy garlic flavoured green gravy.The gravy is made by blanching and blending spinach leaves and simmering it with few spices and chopped garlic. Spinach and eggs is a healthy combination as spinach is rich in iron and essential nutrients, while Egg is protein rich. This Curry is best served with roti, naan or rice.

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

30 minutes

4 servings

4eggs boiled
1small bunch spinach
2 tbspcoriander chopped
2onions chopped finely
1tomato chopped
1/2 tspred chilli powder
1 tspkashmiri red chilli powder
1/4 tspturmeric powder
1/2 tspcoriander powder
1/4 tsp cumin powder
2 tspkasoori methi
2 tbspyogurt
4-5cashewnuts
2-3 tspfresh cream
1 tbspginger garlic paste
1 tspkasoori methi
For tempering:
1/2 tspcumin seeds
3cardamoms,1" stick cinnamon,4 cloves
5-6garlic cloves chopped
1dry red chilli + 1/2 tsp Kashmiri Red Chilli Powder
2 tbspmustard oil
1 tbspghee
1/2 tspsalt or as needed
1 tspfresh cream for garnishing
1 tbspcoriander chopped for garnishing

Saved

Steps

30 minutes

1

Boil 2 cups water with 1/2 tsp sugar and 1/4 th tsp salt.When the water comes to a rolling boil add cleaned and washed spinach /palak. Give it a boil.Drain water and add it immediately to ice cold water.Blanching done, squeeze out excess water and blend with 1 green chilli,ginger garlic paste,2 tbsp chopped coriander and 1 tsp lemon juice.
2

Set the paste aside.Boil the eggs with 1 tsp salt for 10 minutes.Cool and peel.Make slits in the eggs and smear 1/4 th tsp turmeric and salt.
3

Heat 1 tsp oil and lightly fry the eggs on all sides.Blend yogurt with 4-5 cashewnuts so that yogurt blends well in the gravy.
4

Add 1 tsp more oil in a pan and fry the spinach paste with 1/4 tsp salt and a pinch of sugar to retain colour.Set aside.In a separate pan or wok sprinkle cumin seeds and half crushed whole garam masala. Saute few seconds.Add chopped onion and saute till translucent.Add tomato and sprinkle 1/4 th tsp salt.Saute till tomato is soft and mushy. Add rest of the dry masalas, 1 tbsp fresh cream, the yogurt cashewnut paste and fry till oil leaves sides.
5

Add the eggs and 1 cup water.Adjust salt to taste.Boil 5 minutes till gravy coats the eggs.
6

Add the fried green paste and mix to combine well.Boil 2 minutes.Sprinkle garam masala, half of chopped coriander and mix.Heat ghee in a tadka pan.Fry the dry red chilli.Then saute the chopped garlic till light brown and aromatic. Sprinkle half teaspoon Kashmiri Red Chilli Powder and immediately pour this tempering (tadka) over the curry.Garnish with chopped coriander and fresh cream and serve hot with roti,naan or any Indian flatbread,steamed or jeera rice.