Palak Egg Curry
Boiled eggs simmered in a gently spiced spinach gravy make this comforting curry both homely and flavorful. It is rich with onion, tomato, and warming spices, and pairs especially well with roti or plain rice.
For 4 servings
- boil · ~15 min
Boil the eggs and spinach.
1.Place the eggs in a saucepan, cover with water, and boil until hard-cooked, about 10 minutes.2.Lift out the eggs, cool them, and peel.3.In another pot, boil the spinach with 1 cup water for 2 to 3 minutes until wilted.4.Cool the spinach slightly and blend it to a smooth puree with the cooking water.TIPDo not overboil the spinach or it can lose its bright color. - prep · ~5 min
Prepare the masala ingredients.
Finely chop the onion and tomatoes. Crush or blend the ginger and garlic together, and keep the slit green chili ready.
- saute · ~8 min
Cook the onion base.
1.Heat the oil in a pan over medium heat.2.Add cumin seeds and let them sizzle for a few seconds.3.Add the chopped onion and cook until light golden, 5 to 7 minutes.4.Add ginger, garlic, and green chili, and cook for 1 minute until fragrant.TIPKeep the heat medium so the garlic cooks gently without burning. - saute · ~6 min
Build the curry masala.
1.Add the chopped tomatoes and cook until soft and pulpy, 4 to 5 minutes.2.Stir in turmeric powder, red chili powder, coriander powder, and salt.3.Cook the masala for 1 to 2 minutes so the spices lose their raw taste. - simmer · ~6 min
Add the spinach puree and simmer.
Pour in the spinach puree and 1/2 cup water, then mix well. Simmer gently for 5 to 6 minutes until the gravy thickens slightly and the flavors come together.
- simmer · ~5 min
Add the eggs and finish the curry.
Make small slits in the boiled eggs and add them to the spinach gravy. Sprinkle garam masala and simmer for 4 to 5 minutes so the eggs soak up the flavor.
TIPSlitting the eggs helps the curry coat them better. - garnish
Garnish with coriander leaves.
- serve
Serve hot with roti or plain rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanch the spinach only until just wilted; longer boiling dulls both color and fresh flavor.
- 2Blend the spinach with its cooking water while still slightly warm for a smoother, silkier puree.
- 3Cook the onions to light golden, not dark brown, so the palak gravy stays bright and balanced.
- 4Let the tomatoes turn fully soft and pulpy before adding spinach, or the gravy can taste raw and sharp.
- 5Make 2-3 shallow slits in each boiled egg so the masala seeps in during the final simmer.
- 6Keep the curry at a gentle simmer after adding the spinach; a hard boil can mute its green color.
- 7If the gravy thickens after resting, loosen it with a splash of hot water before serving.
Adapt it for your goals.
Dhaba-style
Lightly pan-fry the boiled eggs with a pinch of turmeric and chili before adding them for a richer taste and more texture.
low oilLow-oil
Reduce the oil slightly and cook the onion-tomato masala a bit longer on low heat; good if you want a lighter everyday curry.
creamierCreamier
Add a spoon of fresh cream or a little malai at the end to soften the spinach's earthy notes and make the gravy silkier.
paneer and eggPaneer-and-egg
Add a few cubes of paneer along with the eggs for a heartier curry that pairs especially well with roti.
Why this is on our healthy list.
Protein from Eggs
Boiled eggs make the curry filling and provide good-quality protein that turns a simple spinach gravy into a satisfying meal.
Iron-Rich Leafy Greens
Spinach brings iron and other micronutrients along with color, making this curry a nutrient-dense way to eat greens.
Tomato and Onion Base
Tomatoes and onions add antioxidants and natural sweetness, helping build flavor without needing heavy cream or butter.
Digestive Spices
Ginger, garlic, cumin, and coriander add depth while also contributing traditional digestive support in everyday cooking.
Frequently asked questions
Yes. Thaw and squeeze out excess water first, then blend and simmer it with the masala. You may need less added water.
