Anda Palak Curry

1. 1
   boil · ~3 min

   Blanch the spinach.

   1.Bring a pot of water to a rolling boil.

   2.Add chopped spinach and blanch for 2 minutes until wilted.

   3.Drain and immediately transfer to a bowl of ice-cold water.

   4.Drain again, then blend to a smooth puree with a splash of water.

   TIPThe ice bath locks in the bright green colour. Skip it and the curry turns dull brown.
2. 2
   prep · ~12 min

   Prepare the boiled eggs.

   1.Place eggs in a saucepan, cover with cold water by 1 inch.

   2.Bring to a boil, then remove from heat, cover, and let stand 10 minutes.

   3.Drain hot water, run eggs under cold water, then peel.

   4.Score each egg lightly with a knife or prick with a fork for the gravy to penetrate.

   TIPOlder eggs peel more easily. Add a pinch of salt to the boiling water to prevent cracking.
3. 3
   temper · ~2 min

   Make the tempering for the base.

   1.Heat oil in a kadai or pan over medium heat until shimmering.

   2.Add cumin seeds and let them crackle for 30 seconds.

   3.Add dried red chilies and sauté until fragrant, about 20 seconds.
4. 4
   saute · ~13 min

   Build the onion-tomato masala.

   1.Add chopped onions and cook until golden brown, about 7 minutes.

   2.Stir in minced garlic, grated ginger, and green chilies; sauté 1 minute until raw smell disappears.

   3.Add chopped tomatoes, a pinch of salt, and cook until soft and oil separates, about 5 minutes.

   TIPA pinch of salt with the tomatoes helps them break down faster and release their juices.
5. 5
   saute · ~1 min

   Bloom the spice powders.

   1.Lower the heat to prevent burning.

   2.Add turmeric powder, red chili powder, and coriander powder.

   3.Sauté for 30 seconds until the spices smell aromatic and deepen in colour.

   TIPKeep the heat low — dry spices burn in seconds and turn the curry bitter.
6. 6
   simmer · ~9 min

   Simmer the spinach gravy.

   1.Pour in the spinach puree and stir well to combine with the masala.

   2.Add water, remaining salt, and bring to a gentle simmer.

   3.Cook covered on low heat for 8 minutes, stirring occasionally, until the raw spinach taste is gone.

   TIPThe gravy will splutter as it thickens — keep it partially covered.
7. 7
   simmer · ~5 min

   Add eggs and finish the curry.

   1.Gently slide the boiled eggs into the simmering spinach gravy.

   2.Cover and cook on low heat for 5 minutes so the eggs absorb the flavours.

   3.Sprinkle garam masala over the top and turn off the heat.

   TIPDon't stir vigorously once the eggs are in — use a gentle shake of the pan to avoid breaking them.
8. 8
   garnish · ~1 min

   Finish with a ghee tempering.

   1.In a small tadka pan, heat ghee over medium heat until hot.

   2.Pour the hot ghee over the curry just before serving for aroma and shine.

   TIPThe sizzle of hot ghee hitting the curry releases a final burst of spice fragrance at the table.

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