Hard-boiled eggs simmered in a vibrant, creamy spinach gravy. This wholesome North Indian curry is packed with flavor from aromatic spices and is a perfect comforting meal with roti or rice.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving(1 cup of curry with 2 boiled eggs)
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
Iron-boosting Palak Egg Curry with soft Phulka and crisp salad – a gut-friendly, protein-packed delight!
This hyderabadi dish is perfect for lunch. With 671.6 calories and 27.599999999999998g of protein per serving, it's a nutritious choice for your meal plan.
Place eggs in a saucepan, cover with cold water by at least an inch, and bring to a rolling boil. Reduce heat to a simmer and cook for 10 minutes. Drain and transfer to an ice bath to cool completely. Peel the eggs and set aside.
While eggs are boiling, bring 6 cups of water with 1 tsp of salt to a boil in a large pot. Add the washed spinach and blanch for 2-3 minutes until it wilts.
Using a slotted spoon, immediately transfer the spinach to a large bowl of ice water. This 'shocking' process stops the cooking and preserves its vibrant green color.
Once cooled, squeeze out as much water as possible from the spinach. Transfer to a blender and blend into a smooth puree without adding any extra water. Set aside.
2
Sauté Aromatics and Build the Base
Heat ghee or oil in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds, bay leaf, and cinnamon stick. Sauté for 30-40 seconds until the cumin seeds splutter and become fragrant.
Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn soft, translucent, and then light golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
3
Cook the Masala
Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds to toast the spices without burning them.
Pour in the tomato puree and add salt. Mix well. Increase the heat to medium and cook for 6-8 minutes, stirring occasionally, until the masala thickens and you see oil separating from the sides.
4
Combine and Simmer the Curry
Add the prepared spinach puree to the pan. Mix thoroughly with the masala and cook for 3-4 minutes, allowing the flavors to meld.
Pour in 3/4 cup of hot water to adjust the gravy's consistency. Stir well and bring the curry to a gentle simmer.
Gently make a few shallow slits or prick the boiled eggs with a fork. This helps them absorb the gravy's flavor. Carefully add the eggs to the simmering gravy.
Cover the pan and let the curry simmer on low heat for 5-7 minutes.
5
Finish and Serve
Crush the kasuri methi between your palms and sprinkle it into the curry along with the garam masala. Stir gently.
Turn off the heat. Drizzle in the fresh cream and stir gently to combine. Do not boil the curry after adding cream as it may curdle.
Let the curry rest for 5 minutes. Serve hot with naan, roti, or steamed basmati rice.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
