Anda Palak with Steamed Basmati Rice

Instructions

1. 1

   Prepare Eggs & Spinach Puree

   • Place 8 eggs in a saucepan, cover with cold water, and bring to a rolling boil. Cook for 10-12 minutes for hard-boiled eggs. Immediately transfer them to an ice bath to cool.
   • While the eggs are boiling, bring a separate large pot of water to a boil. Add the spinach leaves and blanch for 2-3 minutes until they wilt.
   • Quickly remove the spinach with a slotted spoon and plunge it into a bowl of ice water. This 'shocking' process preserves its vibrant green color.
   • Once cooled, squeeze out all excess water from the spinach. Transfer it to a blender and blend into a smooth puree. Set aside.
   • Peel the cooled hard-boiled eggs and make a few shallow slits on each one with a knife. This helps them absorb the gravy's flavor.
2. 2

   Pan-Fry Eggs (Optional but Recommended)

   • Heat 1 tbsp of oil in a wide pan or kadai over medium heat.
   • Add the peeled, slit eggs to the pan. Sprinkle with a pinch of turmeric and red chili powder.
   • Gently sauté for 2-3 minutes, turning them carefully, until they develop a light golden, slightly crisp layer. Remove the eggs from the pan and set them aside.
3. 3

   Create the Masala Base

   • In the same pan, add the remaining 2 tbsp of oil. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
   • Add the finely chopped onion and sauté for 6-8 minutes until it turns soft and golden brown.
   • Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
   • Add the tomato puree and cook for 5-6 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides of the masala.
4. 4

   Build & Simmer the Gravy

   • Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Sauté for 1 minute until the spices are fragrant.
   • Pour in the prepared spinach puree and add salt. Mix everything thoroughly.
   • Add 1/2 cup of water to achieve your desired gravy consistency. Bring the mixture to a gentle simmer and cook for 3-4 minutes.
5. 5

   Finish and Serve

   • Gently slide the pan-fried eggs into the simmering spinach gravy. Cover the pan and let it cook on low heat for 5-7 minutes, allowing the eggs to absorb the flavors.
   • Turn the heat to the lowest setting. Stir in the fresh cream and garam masala.
   • Crush the kasuri methi between your palms to release its aroma and sprinkle it over the curry. Stir gently and cook for one final minute.
   • Turn off the heat. Let it rest for 5 minutes before serving hot with roti, naan, or steamed basmati rice.