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Home Dish Spinach Egg Curry

Spinach Egg Curry

Name: How to cook Spinach Egg Curry - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Kumkum Chatterjee

Spinach Egg Curry

#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.

Ingredient

Food ration :

4 servings

Cooking time :

30 minutes

eggs boiled

small bunch spinach

2 tbsp

coriander chopped

onions chopped finely

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

1 tsp

kasoori methi

2 tbsp

yogurt

4-5

cashewnuts

2-3 tsp

fresh cream

1 tbsp

ginger garlic paste

1/2 tsp

cumin seeds

cardamoms,1" stick cinnamon,4 cloves

5-6

garlic cloves chopped

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

Cooking instructions

* Step 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.

* Step 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.

* Step 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.

* Step 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.

* Step 5

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

* Step 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.