Anda Palak Curry
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
- Place eggs in a saucepan, cover with cold water by an inch, and bring to a rolling boil. Reduce heat to a simmer and cook for 10 minutes. Drain and immediately transfer the eggs to a bowl of ice water to stop the cooking process. Once cool, peel and set aside.
- While the eggs cook, bring a separate large pot of water to a boil. Add the cleaned spinach and blanch for 2-3 minutes until it wilts.
- Using a slotted spoon, immediately transfer the blanched spinach to another bowl of ice water. This 'shocking' process preserves its vibrant green color.
- After a minute, drain the spinach and squeeze out all excess water thoroughly. Transfer the spinach to a blender and blend into a smooth purée. Add 1-2 tablespoons of water only if necessary to aid blending.
Create the Curry Base (Masala)
- Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.
- Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
- Stir in the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
- Add the tomato purée and cook for 5-7 minutes, stirring frequently, until the mixture thickens and oil begins to separate from the masala.
- Reduce the heat and add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another 30-40 seconds.
Combine and Simmer
- Pour the prepared spinach purée into the pan with the masala. Stir everything together until well combined.
- Add 1 cup of water to achieve your desired gravy consistency. Bring the curry to a gentle simmer.
- Using a small knife, make a few shallow, lengthwise slits on each peeled, hard-boiled egg. This helps them absorb the gravy's flavor.
- Gently add the slit eggs to the simmering spinach gravy. Cover the pan and let it cook on low heat for 5-7 minutes, allowing the flavors to meld.
Finish and Serve
- Uncover the pan and stir in the garam masala and crushed kasuri methi.
- If using, drizzle in the fresh cream and mix gently. Cook for just one more minute, being careful not to boil the curry after adding the cream.
- Turn off the heat and let the curry rest for 5 minutes. Serve hot with fresh roti, naan, or steamed basmati rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, use ghee instead of vegetable oil.
- 2To enhance the eggs, you can lightly pan-fry the peeled, boiled eggs in 1 tsp of oil with a pinch of turmeric and chili powder until they are lightly golden before adding them to the gravy.
- 3A pinch of sugar (about 1/4 tsp) can be added with the tomatoes to balance the flavors and cut through any bitterness from the spinach.
- 4Do not overcook the spinach purée, as it can lose its fresh flavor and vibrant green color.
- 5For a smoother gravy, you can blend the onion-tomato masala before adding the spinach purée.
Adapt it for your goals.
Vegan
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.
Paneer PalakPaneer Palak
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.
Spicier VersionSpicier Version
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.
Lighter VersionLighter Version
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.
Why this is on our healthy list.
Rich in Protein
Eggs provide high-quality, complete protein, which is essential for muscle repair, immune function, and maintaining healthy skin and hair.
Excellent Source of Iron
Spinach is packed with iron, a mineral crucial for producing hemoglobin, which carries oxygen in the blood. This helps combat fatigue and prevent anemia.
Boosts Bone Health
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.
Promotes Eye Health
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.
Frequently asked questions
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.