Spinach Egg Curry is a delicious, gluten-free Indian style curry with boiled eggs in spinach gravy. This egg curry recipe is wholesome, nutritious and finger-licking good. Do you need more reason to bookmark it!
The Egg Curry…
Still not tried boiled eggs in a curry? Oh my god! eggs in a thick, creamy curry taste simply divine. Surely a treat for egg-lovers.
The idea of spinach egg curry sounds perfect when there is an abundant supply of tender baby spinach leaves and the great need for robust curries to stay warm.
What a delicious, blissful green curry (try my freezer-friendly green curry paste) we’ve got going on, and just in time for the icy-cold winter days. Popeye will be so proud of my spinach curry!
USPs Of My Egg Curry…
What makes this curry so special? Here are a few pointers that can convince you to try this egg curry recipe:
- It has a lot of iron and protein
- It is high on fiber
- It is 100% gluten-free
- It is a fantastic way to eat spinach
- You can make the curry paste in advance
Required 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) – use can use frozen spinach or readymade spinach puree
Eggs – to keep it vegetarian or vegan use paneer, tofu or chickpeas.
Ghee – replace it with butter, olive oil or coconut oil
Whole Dry Red Chilli – to keep curry minimal spicy skip using it.
FAQ’s Related To Spinach Egg Curry:
How To Blanch Spinach?
The blanching of spinach is done to retain the nice green color and its nutrients.
To blanch the spinach first, clean it and rinse 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 in the hot water (image 1). Cook for about 40 – 50 seconds until the color of leaves turn bright green. Turn off the heat (image 2).
Transfer the leaves immediately to the bowl of ice-cold water ( image 4). This step is to stop the cooking process and retain the green color of the leaves.
After this last step, you can use the blanched spinach leaves for making puree.
Can I Use Frozen Spinach?
You can use frozen spinach or readymade spinach puree to make this curry. Please follow the packet instructions to defrost the frozen leaves. But in my personal experience, the taste, texture, and color of the curry will be not as good as the one made with fresh spinach leaves.
How To Boil Eggs?
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. Now, transfer the eggs to a large 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 cool running water to stop the cooking process. This method also helps to peel the eggs easily.
Remove the shell of the boiled eggs and they are ready to add in the curry.
What Can I Use Instead Of Eggs?
You can replace eggs with – paneer (cottage cheese), tofu, boiled chickpeas (chana), prawns/shrimps or pre-cooked boneless chicken.
Watch Step-By-Step Spinach Egg Curry Recipe Video:
Love Spinach? Try these spinach recipes:
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Palak Anda Curry Recipe
Ingredients
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
- 1/2 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
Instructions
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.
Boil Eggs:
- 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.
Prepare Gravy:
- 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.
Recipe Notes:
- 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 1/4 Cup of water to get the desired consistency.
Nutrition
Hey there! I am Hina – a passionate Indian food blogger. If this is your first time visiting my blog, I’d recommend starting out by browsing our mega recipe index of hundreds of delicious recipes.
8 comments
Perfect recipe!!
Awww…you just made my day 🙂
Amazing recipe, looks beyond delicious. ???? Just want to know you didn’t mention tomato or curd so no tanginess in the recipe ??
No tanginess. No sourness. If you prefer, can add 1 grinded tomato or 1 tablespoon curd.
Yummy
Please do try I am sure you will love it!
Looks very tempting & will try it very soon…
I am sure you will like it!