Palak Anda Curry: Flavorful Spinach and Egg Curry Recipe
55 minutes
798 reads
About Palak Anda Curry: Flavorful Spinach and Egg Curry Recipe
Indulge in the rich and vibrant flavors of Palak Anda Curry, a delightful North Indian dish where tender boiled eggs are nestled in a creamy spinach and tomato gravy. This comforting curry is a perfect blend of textures and tastes, showcasing the goodness of leafy greens and protein-packed eggs.Infused with aromatic spices like cumin, cloves, and garam masala, this recipe is surprisingly easy to make and delivers an explosion of authentic Indian flavors. Serve it hot with fluffy basmati rice or warm rotis for a truly satisfying and wholesome meal.Whether you're a seasoned cook or a culinary novice, this Palak Anda Curry recipe is guaranteed to impress your family and friends. Its vibrant green color and irresistible aroma make it a perfect dish for everyday meals or special occasions.
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Recipe Time & More
Prep30 minutes
Cook25 minutes
Total55 minutes
Ingredients
- 4 Eggs hard boiled
- 1 cup Spinach finely chopped
- 1/4 tsp Cumin Seeds
- 2 Cloves
- 2 Tomatoes sliced
- 1 tsp Chili Powder red
- 1/2 tsp Turmeric Powder
- 1 tsp Garam Masala
- 2 tbsp Poppy Seeds
- 2 tbsp Coconut grated
- 1.5 tsp Salt or as per taste
- 4 tbsp Oil
- 2 Onion sliced
- 1 inch Ginger
- 4 clove Garlic
- 2 Chilli green
- 5 Almonds
Instructions
Prepare the Ingredients
- Boil the eggs until hard, then peel and halve them.
- Finely chop the spinach.
- Combine the onion, ginger, garlic, green chilies, and almonds in a blender. Blend into a smooth paste.
Cook the Onion Paste and Spices
- Heat the oil in a pan over medium heat.
- Add the cumin seeds and cloves; sauté until fragrant.
- Add the onion paste and sauté for 4-5 minutes until softened.
- Stir in the poppy seeds and grated coconut; cook for 10 minutes on low heat, stirring frequently.
Make the Spinach Gravy
- Add the chopped tomatoes, spinach, red chili powder, turmeric powder, and garam masala. Mix well.
- Cook on low heat for 15 minutes, stirring occasionally, until the spinach wilts and the flavors meld.
- Remove from heat and let the mixture cool slightly.
Blend and Finish
- Transfer the spinach mixture to a blender and blend into a smooth paste.
- Heat the oil in a separate pan. Gently fry the halved eggs until lightly browned and set aside.
- Pour the blended spinach paste into the same pan and stir continuously until the oil separates from the sides of the pan.
- Add one cup of water and salt, and stir to combine.
- Add the fried eggs and mix gently to coat them in the sauce.
Serve
- Serve the Palak Anda Curry hot with rice or chapatis.
Recipe Notes
Expert Tips for the Best Palak Anda Curry
- For a richer flavor, use ghee (clarified butter) instead of vegetable oil.
- Adjust the amount of green chilies to control the spice level according to your preference.
- If you don't have fresh spinach, you can use frozen spinach, but make sure to thaw and squeeze out excess water before using.
- Adding a squeeze of lemon juice at the end brightens the flavors and adds a refreshing touch.
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Recipe Nutrition
Calories: 441kcalCarbohydrates: 28gProtein: 6gFat: 36gSaturated Fat: 5gPolyunsaturated Fat: 11gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 0.3mgSodium: 1941mgPotassium: 714mgFiber: 9gSugar: 12gVitamin A: 2739IUVitamin C: 37mgCalcium: 214mgIron: 3mg
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Looks so flavorful! Thanks for posting.
Absolutely fantastic! Thanks for the recipe.
This looks so good! Can’t wait to cook it.