Nadru Palak with Eggs with Kashmiri Roti

Instructions

1. 1

   Prepare Core Ingredients

   • Wash spinach thoroughly. Blanch in boiling water for 2 minutes, then immediately transfer to an ice bath to preserve its color. Squeeze out all excess water and blend into a smooth puree.
   • Clean the nadru slices meticulously under running water, using a small brush to clear the channels. Boil them in water with 0.25 tsp salt for 10-12 minutes until tender but still firm. Drain and set aside.
   • Make a few shallow, diagonal slits on the hard-boiled eggs. This helps them absorb the gravy flavors.
2. 2

   Sauté Nadru and Eggs

   • Heat 2 tablespoons of mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke and turns pale.
   • Reduce the heat to medium. Carefully add the boiled nadru slices and sauté for 3-4 minutes until they develop light golden-brown spots. Remove with a slotted spoon and set aside.
   • In the same oil, add the slit boiled eggs and sauté for 2-3 minutes, turning gently, until they form a light golden, slightly crisp layer. Remove and set aside.
3. 3

   Create the Masala Base

   • In the same pan, add the remaining 2 tablespoons of mustard oil. Heat it over medium flame.
   • Add cumin seeds and let them crackle for 30 seconds. Add the asafoetida and stir for a few seconds.
   • Add the finely chopped onions and sauté for 7-8 minutes until they are soft and golden brown.
   • Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
4. 4

   Cook the Gravy

   • Add the tomato puree to the pan. Cook for 5-6 minutes, stirring occasionally, until it thickens and oil begins to separate from the masala.
   • Lower the heat and add the dry spice powders: Kashmiri red chili powder, turmeric powder, fennel powder, and dry ginger powder. Mix well and cook for 1 minute.
   • Pour in the spinach puree and cook for 3-4 minutes, stirring continuously.
5. 5

   Combine and Simmer

   • Add the sautéed nadru slices, eggs, and 1 tsp of salt to the gravy. Gently mix to coat everything well.
   • Pour in 250 ml of hot water. Stir, bring the curry to a gentle boil.
   • Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes, allowing the nadru and eggs to absorb the flavors of the gravy.
6. 6

   Finish and Serve

   • Turn off the heat. Stir in the garam masala and the optional fresh cream for a richer finish.
   • Let the curry rest, covered, for 5 minutes to allow the flavors to meld.
   • Serve hot with steamed basmati rice or fresh roti.