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Hard-boiled eggs simmered in a vibrant, creamy spinach gravy. This wholesome North Indian curry is packed with flavor from aromatic spices and is a perfect comforting meal with roti or rice.
For 4 servings
Prepare Eggs and Spinach Puree
Sauté Aromatics and Build the Base
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Hard-boiled eggs simmered in a vibrant, creamy spinach gravy. This wholesome North Indian curry is packed with flavor from aromatic spices and is a perfect comforting meal with roti or rice.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 352.06 calories per serving with 17.81g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala
Combine and Simmer the Curry
Finish and Serve
Replace the eggs with 250g of cubed paneer to make the classic Palak Paneer. Add the paneer in the last 5 minutes of simmering.
Substitute eggs with firm tofu cubes (pan-fried until golden) or a can of chickpeas. Use oil instead of ghee and replace fresh cream with cashew cream or full-fat coconut milk.
Add 2 medium-sized boiled and cubed potatoes along with the eggs to make Aloo Palak Egg Curry. This makes the dish even more hearty.
Increase the amount of green chilies and red chili powder. You can also add a pinch of black pepper along with the garam masala for extra heat.
Eggs are a complete protein source, essential for muscle repair, growth, and overall body function. This dish provides a substantial amount of high-quality protein per serving.
Spinach is a powerhouse of nutrients, including iron for preventing anemia, Vitamin K for bone health, and Vitamin A and C for vision and immune function.
The combination of spinach (Vitamin C), garlic, ginger, and turmeric provides powerful antioxidants and anti-inflammatory compounds that help strengthen the immune system.
A typical serving of Palak Egg Curry contains approximately 380-420 calories, depending on the amount of ghee/oil and cream used. It's a well-balanced meal with a good mix of protein, healthy fats, and carbohydrates.
Yes, it is a very healthy dish. Spinach is a superfood rich in iron, vitamins A, C, and K. Eggs provide high-quality protein and essential amino acids. The spices like turmeric, ginger, and garlic have anti-inflammatory properties.
The key to a vibrant green color is to blanch the spinach for only 2-3 minutes and then immediately transfer it to an ice-water bath. This process, called shocking, stops the cooking and locks in the chlorophyll. Also, avoid overcooking the spinach puree once it's added to the pan.
Absolutely. To make it vegan, replace the eggs with pan-fried firm tofu or chickpeas. Use a neutral vegetable oil instead of ghee, and substitute the fresh cream with cashew cream or full-fat coconut milk for richness.
To thicken the gravy, you can simmer it uncovered for a few extra minutes to allow some water to evaporate. For a thinner consistency, simply stir in a few tablespoons of hot water until you reach your desired texture.