Palak Egg Curry
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
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare Eggs and Spinach Puree
- b.Place eggs in a saucepan, cover with cold water by at least an inch, and bring to a rolling boil. Reduce heat to a simmer and cook for 10 minutes. Drain and transfer to an ice bath to cool completely. Peel the eggs and set aside.
- c.While eggs are boiling, bring 6 cups of water with 1 tsp of salt to a boil in a large pot. Add the washed spinach and blanch for 2-3 minutes until it wilts.
- d.Using a slotted spoon, immediately transfer the spinach to a large bowl of ice water. This 'shocking' process stops the cooking and preserves its vibrant green color.
- e.Once cooled, squeeze out as much water as possible from the spinach. Transfer to a blender and blend into a smooth puree without adding any extra water. Set aside.
- 2
Step 2
- a.Sauté Aromatics and Build the Base
- b.Heat ghee or oil in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds, bay leaf, and cinnamon stick. Sauté for 30-40 seconds until the cumin seeds splutter and become fragrant.
- c.Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn soft, translucent, and then light golden brown.
- d.Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
- 3
Step 3
- a.Cook the Masala
- b.Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds to toast the spices without burning them.
- c.Pour in the tomato puree and add salt. Mix well. Increase the heat to medium and cook for 6-8 minutes, stirring occasionally, until the masala thickens and you see oil separating from the sides.
- 4
Step 4
- a.Combine and Simmer the Curry
- b.Add the prepared spinach puree to the pan. Mix thoroughly with the masala and cook for 3-4 minutes, allowing the flavors to meld.
- c.Pour in 3/4 cup of hot water to adjust the gravy's consistency. Stir well and bring the curry to a gentle simmer.
- d.Gently make a few shallow slits or prick the boiled eggs with a fork. This helps them absorb the gravy's flavor. Carefully add the eggs to the simmering gravy.
- e.Cover the pan and let the curry simmer on low heat for 5-7 minutes.
- 5
Step 5
- a.Finish and Serve
- b.Crush the kasuri methi between your palms and sprinkle it into the curry along with the garam masala. Stir gently.
- c.Turn off the heat. Drizzle in the fresh cream and stir gently to combine. Do not boil the curry after adding cream as it may curdle.
- d.Let the curry rest for 5 minutes. Serve hot with naan, roti, 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.
- 1Blanching spinach in boiling water and then shocking it in ice water is the most crucial step to retain its vibrant green color.
- 2For a richer flavor, you can shallow-fry the boiled eggs in 1 tsp of oil with a pinch of turmeric and red chili powder until lightly golden before adding them to the curry.
- 3Don't overcook the spinach puree after adding it to the masala, as it can turn dark and lose its fresh flavor.
- 4For a creamier, restaurant-style texture, blend 10-12 soaked cashews into a paste and add it along with the tomato puree.
- 5Store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors often deepen and taste even better the next day.
Adapt it for your goals.
Vegetarian
Replace the eggs with 250g of cubed paneer to make the classic Palak Paneer. Add the paneer in the last 5 minutes of simmering.
VeganVegan
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.
With PotatoesWith Potatoes
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.
SpicierSpicier
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.
Why this is on our healthy list.
Rich in Protein
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.
High in Iron and Vitamins
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.
Boosts Immunity
The combination of spinach (Vitamin C), garlic, ginger, and turmeric provides powerful antioxidants and anti-inflammatory compounds that help strengthen the immune system.
Frequently asked questions
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.