Palak Anda: A lean mean spinach egg curry

spinach egg curry
This is a boiled egg recipe that stands on a luscious green spinach onion tomato sauces spiced in typical North Indian fashion.

It’s healthy, it’s hearty and most of all doubles as comfort food that lights up the soul and chases away the blues. 

To cook up this beauty, you will need:

8-10 boiled eggs

Two small or one large bundle of spinach

One generous handful of coriander leaves (cilantro)

One or two Serrano chillis

One medium sized onion, chopped fine

One day pod of garlic, minced fine

One inch cube of ginger, chopped fine

Two medium-sized tomatoes, puréed 

A neutral oil such as vegetable oil or canola

Two tablespoons of dried fenugreek leaves (kasuri methi) or fresh leaves

Whole garam masala — cumin, cloves, bay leaf, cardamom and a small cinnamon stick

A tablespoon of coriander poweder


Half a tablespoon of red chilli powder 

A neutral oil

A tablespoon of yogurt

Method of preparation:

Add spinach to boiling water and blanch it. Bring out the spinach using a strainer. Once the spinach cools down, grind with fenugreek and corriander leaves.

Coat the bottom of your pot / skillet with oil. Turn on medium heat. Add in cumin seeds, two cloves, a small cinnamon stick, a bay leaf and two cardamom pods. Once they are roasted and an aroma develops, add in minced ginger and garlic, and chopped onion. Once the onion browns a bit, add in the finely chopped tomatoes and cook with a lid till the tomatoes are tender and a sauce develops. Then, add in the spinach purée and season with salt, red chilli powder, coriander powder. Underseason when in doubt. You can always add in more later. Cook with an open lid over a low flame for 10 mins and stir in the yogurt. Toss in the prepped boiled eggs and cook for two minutes. Taste and adjust seasoning for taste. Add some lemon if you like. 

Serve hot with rice, bread or flatbreads. Although I can eat a bowl full as is!


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