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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
Pan-Fry Eggs (Optional but Recommended)
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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.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 361.37 calories per serving with 17.77g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Create the Masala Base
Build & Simmer the Gravy
Finish and Serve
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.
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.
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.
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.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
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.
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.
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.
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.
Yes, Anda Palak is a very healthy and balanced dish. It's an excellent source of high-quality protein from eggs, and rich in iron, vitamins A, C, and K, and antioxidants from spinach. It provides a good mix of macronutrients and essential minerals.
The key is to blanch the spinach for only 2-3 minutes and then immediately 'shock' it by plunging it into a bowl of ice-cold water. This stops the cooking process instantly and locks in the chlorophyll, keeping the color vibrant.
Absolutely. You can omit the cream for a lighter version. Alternatively, you can stir in 2-3 tablespoons of whisked full-fat yogurt (curd) at the end (with the heat off) or use a paste of blended cashews for a creamy, dairy-free alternative.
Anda Palak pairs wonderfully with Indian breads like Roti, Naan, or Paratha. It also goes very well with steamed Basmati rice or Jeera Rice.