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A wholesome and comforting North Indian curry featuring hard-boiled eggs simmered in a creamy, spiced spinach gravy. This flavorful dish, rich in iron and protein, comes together quickly and is perfect with hot rotis or steamed rice.
For 4 servings
Prepare Eggs and Spinach Purée
Create the Curry Base (Masala)
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A wholesome and comforting North Indian curry featuring hard-boiled eggs simmered in a creamy, spiced spinach gravy. This flavorful dish, rich in iron and protein, comes together quickly and is perfect with hot rotis or steamed rice.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 349.41 calories per serving with 17.51g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer
Finish and Serve
Replace eggs with 250g of cubed firm tofu or 1 can of chickpeas (rinsed and drained). Sauté the tofu until golden before adding. Substitute fresh cream with cashew cream or full-fat coconut milk.
A classic variation. Substitute eggs with 200g of cubed paneer. For best results, lightly pan-fry the paneer cubes until golden brown before adding them to the gravy at the end.
Increase the number of green chilies to 3-4 and add an extra 1/2 teaspoon of red chili powder. A pinch of black pepper powder can also be added along with the garam masala.
To reduce fat content, skip the fresh cream or replace it with 2 tablespoons of whisked plain yogurt (curd). Make sure to whisk the yogurt well and add it at the very end on low heat to prevent curdling.
Eggs provide high-quality, complete protein, which is essential for muscle repair, immune function, and maintaining healthy skin and hair.
Spinach is packed with iron, a mineral crucial for producing hemoglobin, which carries oxygen in the blood. This helps combat fatigue and prevent anemia.
Spinach is a fantastic source of Vitamin K, which plays a vital role in bone metabolism and helps the body absorb calcium, leading to stronger bones.
Both spinach and egg yolks are rich in lutein and zeaxanthin, antioxidants that protect the eyes from harmful light and reduce the risk of age-related macular degeneration.
One serving of Anda Palak Curry contains approximately 330-380 calories, depending on the amount of oil and cream used. This estimate includes two eggs and a generous portion of the spinach gravy.
Yes, it is a very nutritious dish. It's an excellent source of high-quality protein from eggs and is rich in iron, Vitamin K, Vitamin A, and fiber from spinach. To make it even healthier, you can reduce the oil and omit the fresh cream.
Absolutely. You can use about 300g of frozen chopped spinach. Thaw it completely, then squeeze out as much water as possible before blending it into a purée. The taste and texture will be very similar.
The key is to blanch the spinach briefly (only 2-3 minutes) and then immediately 'shock' it in a bowl of ice-cold water. This stops the cooking process instantly and locks in the chlorophyll, preserving the bright green color.
Yes, this curry is great for meal prep. You can prepare the spinach gravy and store it in an airtight container in the refrigerator for up to 2 days. When ready to serve, gently reheat the gravy and add freshly boiled eggs.