Anda Palak
A wholesome and flavorful North Indian curry featuring hard-boiled eggs simmered in a creamy, spiced spinach gravy. Perfect with hot rotis or rice for a comforting and protein-packed meal.
For 4 servings
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.
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.
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.
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.
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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanching the spinach and then shocking it in ice water is crucial for maintaining a vibrant green color in your curry.
- 2Making shallow slits on the boiled eggs helps them absorb the flavors of the gravy much better.
- 3For a richer, nuttier flavor, pan-fry the boiled eggs in a little oil with a pinch of turmeric and chili powder before adding them to the gravy.
- 4To balance the slight bitterness of spinach, you can add a pinch of sugar along with the spices.
- 5Always add cream on low heat and stir gently to prevent it from curdling.
Adapt it for your goals.
Vegan
Replace the eggs with firm tofu cubes (pan-fried until golden) and substitute the fresh cream with cashew cream or full-fat coconut milk for a delicious plant-based version.
With PaneerWith Paneer
For a classic vegetarian alternative, swap the eggs with 200g of paneer cubes. Lightly pan-fry the paneer before adding it to the gravy at the end.
Cream FreeCream-Free
To make it lighter, you can skip the cream entirely or replace it with 2 tablespoons of thick, whisked yogurt (curd). Make sure to add the yogurt off the heat to prevent splitting.
Smoky FlavorSmoky Flavor
For a 'dhaba-style' smoky flavor, use the 'dhungar' method. Place a small steel bowl in the center of the finished curry, add a hot piece of charcoal, pour a few drops of ghee over it, and immediately cover the pan for 2-3 minutes.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Rich in Iron and Vitamins
Spinach is a powerhouse of nutrients, including iron which is vital for blood production, and vitamins A, C, and K, which support vision, immunity, and bone health.
Boosts Immunity
The combination of spices like turmeric, ginger, and garlic, along with vitamins from the spinach and tomatoes, provides powerful antioxidant and anti-inflammatory properties that help strengthen the immune system.
Supports Eye Health
Both eggs and spinach are rich in lutein and zeaxanthin, antioxidants that accumulate in the retina and help protect the eyes from harmful light and reduce the risk of age-related macular degeneration.
Frequently asked questions
One serving of Anda Palak (approximately 1 cup or 285g) contains around 300-350 calories, depending on the amount of oil and cream used. This estimate includes two eggs per serving.