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A creamy, nutritious North Indian curry where hard-boiled eggs are simmered in a vibrant green gravy made from fresh spinach, onions, and aromatic spices. A wholesome and flavorful dish perfect with roti or rice.
For 4 servings
Prepare Spinach and Eggs
Sauté Aromatics and Build the Base
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A creamy, nutritious North Indian curry where hard-boiled eggs are simmered in a vibrant green gravy made from fresh spinach, onions, and aromatic spices. A wholesome and flavorful dish perfect with roti or rice.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 342.47 calories per serving with 17.67g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add Spices and Spinach Puree
Prepare and Add Eggs
Finish and Serve
Replace eggs with pan-fried firm tofu or boiled potatoes. Use cashew cream or coconut milk instead of heavy cream.
Substitute eggs with 200g of paneer cubes to make a delicious Palak Paneer.
Increase the number of green chillies and add a pinch of black pepper along with the other powdered spices.
Use the 'dhungar' method by placing a hot piece of charcoal in a small bowl within the curry, drizzling ghee over it, and covering the pot for a few minutes to infuse a smoky aroma.
Eggs are a complete protein source, providing all essential amino acids necessary for muscle repair, growth, and overall body function.
Spinach is a powerhouse of nutrients, including iron for blood health, Vitamin K for bone strength, and Vitamin A for vision and immune support.
The combination of antioxidants like Vitamin C from tomatoes and Vitamin A from spinach helps strengthen the body's immune defenses against infections.
Spinach contains lutein and zeaxanthin, antioxidants that are crucial for protecting the eyes from damage and maintaining good vision.
One serving of Spinach Egg Curry contains approximately 340-380 calories, depending on the amount of oil and whether heavy cream is used. This is an estimate and can vary.
Yes, it is a very healthy dish. It's an excellent source of protein from eggs and is rich in iron, vitamins, and fiber from spinach. It supports muscle health, immunity, and provides sustained energy.
Yes, you can use frozen spinach. Thaw it completely and squeeze out as much water as possible before blending it into a puree. You may need to adjust the cooking time slightly.
The key is to not overcook the spinach. Blanch it for only 2-3 minutes and immediately shock it in ice-cold water. Also, add the spinach puree towards the end of the cooking process and simmer it for just 5-7 minutes.
Spinach Egg Curry pairs wonderfully with Indian breads like roti, naan, or paratha. It also goes very well with steamed basmati rice or jeera rice.
You can store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors often deepen overnight. Reheat gently on the stovetop or in the microwave.