Spinach Egg Curry
Boiled eggs simmered in a lightly spiced spinach gravy make this curry comforting and full of everyday flavor. It is rich enough to pair with roti or rice, yet simple enough for a weeknight meal.
For 4 servings
- boil · ~10 min
Boil the eggs.
Place the eggs in a pan, cover with water, and boil until hard-cooked, about 10 minutes. Cool, peel, and keep them ready.
TIPCool the eggs before peeling so the shells come off more cleanly. - prep · ~7 min
Prepare the spinach and aromatics.
1.Wash the spinach very well and roughly chop it.2.Finely chop the onion, tomato, ginger, and garlic.3.Slit the green chili and keep the coriander leaves ready. - saute · ~4 min
Cook the spinach.
Heat 1 tsp oil in a pan over medium heat. Add the spinach and cook just until wilted, 2 to 3 minutes. Cool slightly, then blend or mash to a coarse puree.
TIPDo not overcook the spinach or the gravy can lose its fresh color. - saute · ~8 min
Make the masala base.
1.Heat the remaining oil in a pan over medium heat.2.Add cumin seeds and let them sizzle for 20 to 30 seconds.3.Add onion and cook until light golden, 5 to 6 minutes.4.Add ginger, garlic, and green chili; cook for 1 minute.5.Add tomato, turmeric powder, red chili powder, coriander powder, and salt.TIPCook the tomatoes until soft and jammy so the gravy tastes rounded, not raw. - simmer · ~6 min
Simmer the spinach gravy.
Add the spinach puree and water to the pan. Mix well and simmer gently for 5 to 6 minutes until the curry thickens slightly.
- simmer · ~4 min
Add the eggs and finish the curry.
Make small slits on the boiled eggs and add them to the curry. Sprinkle in garam masala and simmer 3 to 4 minutes so the eggs soak up the flavors.
TIPSlitting the eggs helps the gravy cling better and seasons them all the way through. - garnish
Garnish with coriander leaves.
- serve
Serve hot with roti or rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Wilt the spinach only until just collapsed; longer cooking dulls both the color and the fresh palak flavor.
- 2Blend the cooked spinach coarsely, not completely smooth, so the gravy keeps some body and tastes more homemade.
- 3Cook the onion until light golden before adding tomatoes; undercooked onion can make the curry taste sharp.
- 4Let the tomatoes turn soft and jammy before adding spinach so the gravy loses any raw tomato edge.
- 5Make 2-3 shallow slits in each boiled egg so the spinach masala seeps in while simmering.
- 6If the gravy thickens too much after resting, loosen it with a splash of hot water rather than boiling it hard again.
- 7This curry tastes even better after 20-30 minutes of resting, once the eggs absorb the masala.
Adapt it for your goals.
Low-oil
Use less oil and a splash of water to cook the onion-tomato masala; good if you want a lighter everyday curry.
creamierCreamier
Add a spoon of fresh cream or a little milk at the end for a softer, richer palak-style gravy.
spicierSpicier
Increase green chili or red chili powder for a hotter curry that pairs especially well with plain rice.
paneer versionPaneer-version
Replace some or all eggs with paneer cubes for a vegetarian variation with a similar comforting spinach gravy.
Why this is on our healthy list.
Protein from Eggs
Boiled eggs make the curry more filling and add quality protein, which helps turn the spinach gravy into a complete meal.
Leafy Green Goodness
Spinach contributes fiber and plant compounds along with the everyday nutritional benefits associated with dark leafy greens.
Aromatic Base with Less Heaviness
Onion, tomato, ginger, garlic, and spices create strong flavor without needing a lot of fat or rich cream.
Frequently asked questions
Yes. Thaw it, squeeze out excess water if needed, then cook briefly before blending so the gravy does not become watery.
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