Spinach Egg Curry / Anda Palak Curry

Spinach and eggs make for a healthy combination. Spinach is rich in iron and is a good source of Vitamin A and dietary fiber. Eggs are a great source of protein. This curry can be served with rotis, naan or rice.

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Spinach Egg Curry / Anda Palak Curry
Prep time          : 25 minutes
Cooking time   : 10 minutes
Total time        : 35 minutes
Servings     : 4
Category    : Main course
Cuisine      : North Indian 

Ingredients: 
1 Bunch spinach/Palak leaves
4 Eggs
1 Cup chopped onion
1 Cup chopped tomato
2-3 Green chilies 
1 Tablespoon chopped ginger – garlic 
1 Teaspoon coriander powder
0.5 Teaspoon garam masala powder
0.5 Teaspoon red chili powder
0.5 Teaspoon cumin powder
0.5 Teaspoon turmeric powder
1 Tablespoon fresh cream
1 Tablespoon oil
1/4 Bunch mint leaves
1/4 Bunch cilantro
Salt to taste

Preparations:
  • Clean and wash spinach. Bring water to boil. Add spinach leaves and cook for 3-4 minutes, switch off. Once it cools, grind spinach along with mint leaves, cilantro, green chilies to a smooth paste and keep it aside.
  • Place eggs in a vessel add 1/2 tsp of salt and enough water to cover the eggs. Bring water to boil over medium heat for 10-15 minutes. Drain the water, pour cold water over it and peel the shell. Perfect hard-boiled eggs are ready.
  • Make slits on the top and bottom, keep it aside.
  • Heat oil in a pan and put a pinch of turmeric powder and salt. Drop all the eggs, fry it till slightly change its color and keep aside.

Method:

  • Heat oil in a pan and add ginger- garlic , onion and salt. Sauté till translucent.
  • Add tomatoes, turmeric powder, coriander powder, cumin powder, red chili powder, garam masala powder and mix thoroughly. Cook with lid on it until the tomatoes are mashed.
  • Now, add spinach/palak puree and bring it to a boil and add the eggs and mix well.
  • Add the fresh cream and simmer for another 2-3 minutes.

serve hot with steamed rice and rotis!!

N’joy

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