Hard-boiled eggs simmered in a creamy, vibrant spinach gravy, seasoned with classic Indian spices. This wholesome curry is a delicious and protein-packed meal, perfect with hot rotis or rice.
Prep15 min
Cook25 min
Servings4
Serving size: 1 cup(1 cup of curry with 2 boiled eggs)
359cal
18gprotein
18gcarbs
24g
Ingredients
8 large Eggs (Hard-boiled and peeled)
500 g Spinach (Fresh spinach, tough stems removed)
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
Iron-boosting Palak Anda Curry with aromatic Jeera Rice – a protein-packed, perfectly spiced delight!
This indian and north_indian dish is perfect for dinner. With 680.53 calories and 23.19g of protein per serving, it's a nutritious choice for your meal plan.
fat
Red Chilli Powder
(Adjust to taste)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1.25 tsp Salt (Adjust to taste)
2 tbsp Fresh Cream (Use full-fat for best results)
1 tbsp Kasuri Methi (Dried fenugreek leaves)
120 ml Water (As needed for gravy consistency)
Instructions
1
Prepare Eggs & Spinach Puree
Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10 minutes for hard-boiled. Drain, cool in ice water, peel, and set aside.
In a separate large pot, bring water to a boil. Add the cleaned spinach and blanch for 2-3 minutes until it wilts.
Immediately transfer the blanched spinach to a bowl of ice water. This 'shocking' process preserves its vibrant green color.
Once cooled, squeeze out all excess water from the spinach and blend it into a smooth puree. Set aside.
2
Sauté Aromatics & Build Masala
Heat oil in a wide pan or kadai over medium heat. Add cumin seeds and allow them to splutter for 30 seconds.
Add the finely chopped onions and sauté for 6-7 minutes until they become soft and golden brown.
Stir in the ginger-garlic paste and slit green chillies. 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 at the edges.
3
Combine Spices & Spinach
Add the turmeric powder, red chilli powder, and coriander powder to the pan. Stir well and cook the spices for 1 minute.
Pour in the prepared spinach puree. Mix thoroughly with the masala and cook for 2-3 minutes.
Add 120 ml (1/2 cup) of water and salt. Stir well and bring the curry to a gentle simmer.
4
Add Eggs & Finish the Curry
Using a knife, make a few shallow, lengthwise slits on the peeled, hard-boiled eggs. This helps them absorb the flavors of the gravy.
Gently place the slit eggs into the simmering spinach gravy. Cover the pan and let it cook on low heat for 5-7 minutes.
Turn off the heat. Stir in the fresh cream and garam masala for richness and aroma.
Crush the kasuri methi between your palms to release its flavor and sprinkle it over the curry. Give it a final, gentle stir.
5
Serve
Let the curry rest for 5 minutes before serving. Serve hot with roti, naan, paratha, or steamed basmati rice.
4
Serving size: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
