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Hard-boiled eggs simmered in a creamy, vibrant spinach gravy, seasoned with classic Indian spices. This wholesome curry is a delicious and protein-packed meal, perfect with hot rotis or rice.
For 4 servings
Prepare Eggs & Spinach Puree
Sauté Aromatics & Build Masala
Hard-boiled eggs simmered in a creamy, vibrant spinach gravy, seasoned with classic Indian spices. This wholesome curry is a delicious and protein-packed meal, perfect with hot rotis or rice.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 352.77 calories per serving with 17.95g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine Spices & Spinach
Add Eggs & Finish the Curry
Serve
Replace eggs with firm tofu cubes (pan-fried until golden) and use coconut cream or cashew cream instead of dairy cream.
Substitute eggs with 200g of paneer cubes. Lightly fry the paneer before adding it to the gravy for better texture.
Increase the number of green chillies or add 1/4 teaspoon of black pepper powder along with the other spices.
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 to infuse a smoky aroma.
Eggs are a complete protein source, essential for muscle repair, growth, and overall body function. This dish provides a substantial protein boost to your meal.
Spinach is an excellent source of iron, which is vital for preventing anemia and boosting energy levels. It's also rich in Vitamins A, C, and K.
The combination of spices like turmeric, ginger, and garlic, along with vitamins from spinach and tomatoes, helps strengthen the immune system.
Spinach is rich in lutein and zeaxanthin, antioxidants that are crucial for protecting the eyes from damage and supporting long-term vision health.
One serving of Palak Anda Curry contains approximately 300-350 calories, depending on the amount of oil and cream used. This estimate includes two eggs per serving.
Yes, it is a very healthy and balanced dish. It's rich in protein from eggs, and packed with iron, vitamins, and fiber from spinach. Using moderate oil and cream keeps it nutritious.
Yes, you can prepare the spinach gravy a day in advance and store it in the refrigerator. When ready to serve, simply reheat the gravy and add freshly boiled eggs.
The gravy can lose its vibrant green color if the spinach is overcooked or if it's not blanched and shocked in ice water properly. Also, avoid using an iron pot, which can react with the spinach.
To thicken the gravy, you can simmer it for a longer time uncovered. Alternatively, you can add a tablespoon of cashew paste or a teaspoon of gram flour (besan) roasted in ghee.
Leftover Palak Anda Curry can be stored in an airtight container in the refrigerator for up to 2 days. The texture of the eggs might change slightly upon reheating.
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