Spinach Egg Curry is a delicious Indian curry with boiled eggs in green gravy. This egg curry recipe is wholesome, nutritious, and finger-licking good. Be sure to watch the video!
The Egg Curry
Still not tried boiled eggs in a curry? Oh my god! eggs in a thick, creamy Indian curry taste simply divine. Indeed a treat for egg lovers.
The idea of spinach egg curry sounds perfect when there is an abundant supply of tender baby spinach leaves.
What a delicious, blissful green curry (try my freezer-friendly green curry paste) we’ve got going on, just in time for the icy-cold winter days. Popeye will be so proud of my spinach curry!
USPs Of Spinach Curry
What makes this egg curry so unique?
Here are a few pointers that can convince you to try this egg curry recipe:
- It is high in fibre
- It is 100% gluten-free
- It has a lot of iron and protein
- It is a fantastic way to eat spinach
- You can make the curry paste in advance
Key Ingredients & Substitutes
I am listing down key ingredients for this curry for your grocery shopping and their best possible substitutes:
Fresh Spinach Leaves (palak) – You can use frozen spinach or readymade spinach puree
Eggs – only hard-boiled eggs work for this curry.
Ghee – replace it with butter, olive oil, or coconut oil
Whole Dry Red Chilli – to keep curry minimal spicy, skip using it.
Spinach Egg Curry Related FAQs
How to blanch spinach for the curry?
The blanching of spinach is done to retain the lovely green colour and its nutrients.
Clean and rinse spinach with water to remove dirt particles. Next, place a bowl of ice-cold water next to the stovetop. Boil water in a saucepan with a pinch of salt.
Once the water starts boiling, add the cleaned spinach leaves to the hot water (image 1). Cook for about 40 – 50 seconds until the colour of the leaves turns bright green. Turn off the heat (image 2).
Transfer the leaves immediately to the bowl of ice-cold water ( image 4). This step stops the cooking process and retains the leaves’ green colour.
After this last step, you can use the blanched spinach leaves to make puree.
Can I use frozen spinach for this curry recipe?
You can use frozen spinach or readymade spinach puree to make this curry. Defrost the frozen leaves before making the puree. But in my personal experience, the taste, texture, and color of the curry will not be as good as the one made with fresh spinach leaves.
How to hard boil eggs perfectly?
Place eggs in a large saucepan. Fill the saucepan with water till the eggs are immersed. Season the water with salt. Bring water to a boil over high heat. Boil the eggs for about 6 – 7 minutes over medium-high heat
After 6 minutes, transfer the eggs to a bowl filled with ice-cold water. Allow the boiled eggs to sit in the cold water for a minute. Or you can also place the eggs under running water to stop the cooking process. This method also helps to peel the eggshells easily.
Remove the shell of the boiled eggs, slice them into halves length-wise, and they are ready to add to the curry.
How to make spinach curry without eggs?
You can replace eggs with – paneer (cottage cheese), tofu, boiled chickpeas (chana), prawns/shrimps, or pre-cooked boneless chicken.
Watch Spinach Egg Curry Video
Spinach Egg Curry is a hearty Indian main course dish. You can serve it with any Indian flatbread – chapati, roti, naan, or tandoori roti.
If you are a rice lover like me, don’t hold back from enjoying this egg curry with basmati rice or brown rice. Either way, it tastes delicious.
Store the leftover curry in the refrigerator in an airtight container. It remains fresh for 2 days. Reheat in a frying pan over medium flame. If the curry seems too thick, add 1 – 2 tablespoons of cooking cream.
More Spinach Recipes For You
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Spinach Egg Curry Recipe
- Heavy Bottom Kadhai
For the spinach puree
- 1 kilogram fresh spinach leaves
- 1 green chili (optional)
Ingredients for the gravy
- 6 hard boiled eggs
- 2 tablespoon ghee
- 1 whole bay leaf (tej patta)
- 1 teaspoon cumin seeds (jeera)
- 1 cup chopped onion
- 2 tablespoon finely chopped ginger & garlic
- Salt to taste
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon Garam Masala ( see recipe )
Ingredients For Tempering:
- 1 tablespoon ghee
- 1 teaspoon cumin seeds (jeera)
- 2 whole dry red chilies
Blanch & Puree Spinach:
- Boil water in a large saucepan with a pinch of salt. In another bowl, keep ice-cold water ready. Set aside.
- Add cleaned, washed spinach leaves in the boiling water. Cook for 40 – 50 seconds or till the spinach leaves turn tender. Turn off the heat.
- Drain the water and immediately transfer the blanched spinach in ice-cold water. This blanching step helps in retaining the green color of the spinach leaves.
- Blend the blanched spinach leaves and green chili to a smooth puree. Keep aside while preparing the gravy.
- Place eggs in a large saucepan. Fill the saucepan with water till the eggs are immersed. Season the water with salt. Bring water to a boil over high heat. Boil the eggs for about 6 – 7 minutes over medium-high heat
- After 6 minutes, place the eggs under cool running water to stop the cooking process. This method also helps to peel the eggs easily. Peel and slice the eggs into equal halves. Keep aside.
- Heat ghee in a deep saucepan over medium flame. Add bay leaf, cumin seeds, and chopped ginger and garlic. Fry till garlic turns light golden in color.
- Next, add the chopped onion. Fry over low heat till onion becomes golden in color.
- Add the spinach puree and mix nicely. Season with salt and spices. Stir to combine. Cook for 1 – 2 minutes.
- Slice the boiled eggs and fold gently in the spinach gravy. Simmer the curry for 1 – 2 minutes while you prepare the tempering.
Prepare Tempering (Tadka):
- Heat ghee in a small pan. Add cumin seeds and dry red chili in the hot ghee. Fry for 1 – 2 seconds or till the aroma of cumin seeds is released. Pour this tempering over the spinach curry.
- Serve Palak Anda Curry warm with naan ( see recipe ), chapati or steamed basmati rice.
- Blanching spinach leaves help retain its nutrients and the bright green color.
- After adding the spinach puree in onion masala no need to cook the curry for too long as spinach is already cooked.
- If you prepare, add a tablesoon or so of cream in the curry to make it more creamy and rich.
- Tempering curry before serving is optional. You can add dry red chilies while roasting the ginger and garlic.
- You can subsitute eggs with paneer, tofu, chickpeas, potato or soya chunks.
- If the consistency of the curry seems too thick, add ¼ Cup of water to get the desired consistency.