Spinach Egg Curry with Akki Roti

Instructions

1. 1

   Prepare Spinach and Eggs

   • Hard boil the eggs for 10-12 minutes. Immediately transfer to cold water, then peel and set aside.
   • Bring a large pot of water to a rolling boil. Add the washed spinach and blanch for 2-3 minutes until just wilted.
   • Quickly drain the spinach and plunge it into a bowl of ice water. This 'shocking' process preserves its vibrant green color.
   • Once cooled, gently squeeze the spinach to remove excess water and blend it into a smooth puree. Set aside.
2. 2

   Sauté Aromatics and Build the Base

   • Heat 2 tablespoons of oil in a kadai or heavy-bottomed pan over medium heat. Add the cumin seeds and allow them to splutter for 30 seconds.
   • Add the finely chopped onions and sauté for 6-8 minutes until they are soft and golden brown.
   • Stir in the ginger-garlic paste and slit green chillies. Cook for 1 minute until the raw aroma disappears.
   • Add the tomato puree and cook for 5-6 minutes, stirring occasionally, until the mixture thickens and oil begins to separate at the edges.
3. 3

   Add Spices and Spinach Puree

   • Lower the heat and add the turmeric powder, red chilli powder, and coriander powder. Stir continuously for 1 minute until fragrant.
   • Pour in the prepared spinach puree and add salt. Mix thoroughly to combine with the masala base.
   • Cook the spinach gravy for 5-7 minutes, stirring periodically, allowing the flavors to meld and the gravy to thicken slightly.
4. 4

   Prepare and Add Eggs

   • While the gravy simmers, use a fork or knife to make a few shallow slits on the surface of the peeled, boiled eggs. This helps them absorb the curry's flavor.
   • For best results (optional): Heat the remaining 1 tablespoon of oil in a small pan. Gently shallow-fry the slit eggs for 2-3 minutes until they develop a light golden, slightly crisp exterior.
   • Carefully place the eggs (fried or plain) into the simmering spinach gravy.
5. 5

   Finish and Serve

   • Pour in 1/2 cup of water to achieve your desired gravy consistency. Bring the curry to a gentle simmer.
   • Stir in the heavy cream (if using) and the crushed kasuri methi. Let it simmer for another 2-3 minutes.
   • Sprinkle the garam masala over the top, give it a final stir, and turn off the heat.
   • Let the curry rest for 5 minutes before serving hot with roti, naan, or steamed basmati rice.