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!