Palak Anda Curry

Name: Palak Anda Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 4 pcs egg (hard boiled and peeled); 300 g spinach (washed well, roughly chopped); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (slit); 1 tsp ginger-garlic paste; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 2 tbsp oil; 1 cup water (to adjust the gravy); 1 tbsp lemon juice; 2 tbsp cilantro (chopped, for garnish)

RATING

4.6/5(137)

TASTE SCORE

8/10

Boiled eggs tucked into a gently spiced spinach gravy make this homestyle curry both comforting and satisfying. The palak keeps it fresh and earthy, while onion, tomato, and warm spices give the sauce plenty of flavor.

PREP

15m

COOK

25m

SERVES

1 CUP OF CURRY WITH 2 BOILED EGGS

191 cal

SERVINGS

METHOD · 9 STEPS

boil · ~12 min
Boil and peel the eggs.
Place the eggs in a pan, cover with water, and boil until hard cooked. Cool, peel, and keep them aside.
TIPA quick dip in cold water helps the shells come off more easily.
prep · ~5 min
Prepare the spinach and vegetables.
1.Wash the spinach very well and roughly chop it.
2.Finely chop the onion and tomato.
3.Slit the green chilies and keep the ginger-garlic paste ready.
saute · ~7 min
Cook the spinach base.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add the chopped spinach and cook until wilted and soft (3-4 min).
3.Let it cool slightly, then blend it to a smooth puree without adding extra water.
TIPCook just until the leaves wilt so the puree keeps its bright green color.
temper · ~8 min
Make the masala base.
1.Heat the remaining 1 tbsp oil in a kadai.
2.Add cumin seeds and let them sizzle for a few seconds.
3.Add onion and cook until light golden (5-6 min).
4.Add green chilies and ginger-garlic paste; cook until the raw smell goes away (1 min).
saute · ~6 min
Cook the tomatoes and spices.
1.Add tomato and cook until soft and pulpy (4-5 min).
2.Add turmeric powder, red chili powder, coriander powder, garam masala, and salt.
3.Mix well and cook for 1 minute so the spices bloom.
TIPIf the masala starts sticking, splash in a spoonful of water instead of adding more oil.
simmer · ~5 min
Add the spinach puree and make the gravy.
Pour in the spinach puree and water, then mix well. Bring it to a gentle simmer and cook for 4 to 5 minutes until the gravy looks smooth and lightly thickened.
simmer · ~4 min
Add the eggs and finish the curry.
Make small slits in the boiled eggs and place them in the gravy. Simmer for 3 to 4 minutes so they soak up the flavor, then stir in the lemon juice.
TIPSlitting the eggs helps the masala cling better and seasons them all the way through.
garnish
Garnish with cilantro.
serve
Serve hot.
Serve the palak anda curry hot with roti, paratha, or plain rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Do not overcook the spinach before blending; just wilt it to keep the gravy bright green and fresh-tasting.
2
Cool the cooked spinach slightly before pureeing so the blender doesn't build steam and splatter.
3
Cook the onion until light golden, not dark brown, or the gravy can taste heavy and lose the clean palak flavor.
4
Let the tomatoes turn fully soft and pulpy before adding the spinach puree; this prevents a raw, sharp masala base.
5
Make 2-3 shallow slits in each boiled egg so the palak masala seeps in during the final simmer.
6
Add lemon juice only after turning down the heat so its acidity stays lively and doesn't dull the spinach color.
7
If making ahead, store the spinach gravy and boiled eggs separately, then simmer together before serving for the best texture.