Anda Palak Curry with Makki di Roti

Instructions

1. 1

   Prepare Eggs and Spinach Purée

   • Place eggs in a saucepan, cover with cold water by an inch, and bring to a rolling boil. Reduce heat to a simmer and cook for 10 minutes. Drain and immediately transfer the eggs to a bowl of ice water to stop the cooking process. Once cool, peel and set aside.
   • While the eggs cook, bring a separate large pot of water to a boil. Add the cleaned spinach and blanch for 2-3 minutes until it wilts.
   • Using a slotted spoon, immediately transfer the blanched spinach to another bowl of ice water. This 'shocking' process preserves its vibrant green color.
   • After a minute, drain the spinach and squeeze out all excess water thoroughly. Transfer the spinach to a blender and blend into a smooth purée. Add 1-2 tablespoons of water only if necessary to aid blending.
2. 2

   Create the Curry Base (Masala)

   • Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.
   • Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
   • Stir in the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
   • Add the tomato purée and cook for 5-7 minutes, stirring frequently, until the mixture thickens and oil begins to separate from the masala.
   • Reduce the heat and add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another 30-40 seconds.
3. 3

   Combine and Simmer

   • Pour the prepared spinach purée into the pan with the masala. Stir everything together until well combined.
   • Add 1 cup of water to achieve your desired gravy consistency. Bring the curry to a gentle simmer.
   • Using a small knife, make a few shallow, lengthwise slits on each peeled, hard-boiled egg. This helps them absorb the gravy's flavor.
   • Gently add the slit eggs to the simmering spinach gravy. Cover the pan and let it cook on low heat for 5-7 minutes, allowing the flavors to meld.
4. 4

   Finish and Serve

   • Uncover the pan and stir in the garam masala and crushed kasuri methi.
   • If using, drizzle in the fresh cream and mix gently. Cook for just one more minute, being careful not to boil the curry after adding the cream.
   • Turn off the heat and let the curry rest for 5 minutes. Serve hot with fresh roti, naan, or steamed basmati rice.