Anda Palak

1. 1
   boil · ~10 min

   Hard boil the eggs.

   Place eggs in a saucepan, cover with water and boil for 8 minutes. Drain, plunge into cold water, peel and set aside. Make light slits on the eggs with a knife.

   TIPSlightly older eggs peel more cleanly than very fresh ones.
2. 2
   boil · ~3 min

   Blanch the spinach.

   Bring 2 cups of water to a rolling boil. Add the washed spinach leaves and blanch for 2 minutes until wilted but still bright green. Drain and immediately plunge into ice water to stop cooking. Blend into a smooth puree with 1/4 cup water.

   TIPShocking in ice water locks in the bright green colour.
3. 3
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a pan over medium heat.

   2.Add cumin seeds and let them splutter (30 sec).

   3.Add green chilies and sauté for 15 sec.
4. 4
   saute · ~15 min

   Build the onion-tomato base.

   1.Add chopped onions and cook until golden brown (5–7 min).

   2.Add ginger-garlic paste and sauté until raw smell disappears (1 min).

   3.Add tomatoes, salt, turmeric, red chili, and coriander powder. Cook until tomatoes soften and oil separates (6–8 min).

   TIPBe patient with the onions — deep browning at this stage builds the base flavour.
5. 5
   simmer · ~7 min

   Simmer the spinach curry.

   Pour in the spinach puree and 1/4 cup water. Stir well, bring to a gentle simmer, and cook uncovered for 5 minutes, stirring occasionally until the gravy thickens slightly.

   TIPKeep the pan partially covered if the gravy starts to splutter.
6. 6
   mix · ~2 min

   Add the eggs and finish.

   Gently place the boiled eggs into the simmering spinach gravy. Sprinkle garam masala over the top. Simmer for 2 more minutes to let the eggs warm through and absorb the flavour.

   TIPMake shallow slits in the eggs before adding — it helps them soak up the masala.
7. 7
   garnish

   Garnish with fresh coriander leaves and serve hot.

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