Anda Palak Curry
Hard-boiled eggs nestled in a vibrant, creamy spinach gravy. This comforting North Indian curry combines the earthy goodness of palak with the wholesome richness of eggs, all spiced with simple aromatics. Ready in under 40 minutes, it pairs beautifully with roti or steamed rice for a satisfying meal.
For 4 servings
- 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. - 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. - 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. - 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. - 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. - 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. - 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. - 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanch spinach and immediately plunge into ice water to lock in the vibrant green color.
- 2Gently score the boiled eggs with a knife so the gravy seeps in for deeper flavor.
- 3Cook the onion-tomato masala until oil separates for a rich, non-raw base.
- 4Bloom spices on low heat for just 30 seconds to avoid bitterness.
- 5Simmer the spinach gravy covered for 8 minutes to remove the raw spinach taste.
- 6Slide eggs in gently and shake the pan instead of stirring to keep them intact.
- 7Pour sizzling ghee tempering just before serving for an irresistible aroma.
Adapt it for your goals.
Low-oil
Replace the oil with a non-stick pan and use only 1 teaspoon ghee for tempering. This cuts fat while keeping the spinach gravy flavorful.
high proteinHigh-protein
Add 100g of paneer cubes or cooked chickpeas along with the eggs. This boosts protein content for a post-workout meal.
veganVegan
Substitute boiled eggs with tofu cubes and use coconut oil instead of ghee. The tofu soaks up the spinach gravy beautifully.
jainJain
Skip the onion and garlic, replacing them with an extra tomato and a pinch of asafoetida (hing). Keeps the dish Jain-friendly without losing flavor.
Why this is on our healthy list.
Rich in Iron from Spinach
Spinach provides a good source of plant-based iron, which supports healthy blood and energy levels when paired with vitamin C from the tomatoes.
High-Quality Protein from Eggs
Each hard-boiled egg offers about 6 grams of complete protein, aiding muscle repair and keeping you full longer.
Loaded with Antioxidants
Spinach is packed with lutein and beta-carotene, while turmeric and ginger add anti-inflammatory compounds that support overall wellness.
Low in Carbs
This curry is naturally low in carbohydrates, making it a suitable option for low-carb or keto-friendly meal plans.
Frequently asked questions
The key is to blanch the spinach and immediately transfer it to an ice bath — this stops the cooking and preserves the bright green chlorophyll. Also, avoid overcooking the gravy.
