What a delicious, blissful Palak Anda Curry Recipe we’ve got going on, and just in time for the upcoming icy-cold winter days. The rustic spinach curry combined with boiled eggs is the answer to the question ‘What could be an alternative to traditional egg curry?’ Though I love the spicy, soup, old-school egg curry during any given day. But when there is an abundant supply of tender spinach leaves and the great need of robust curries to keep us warm. The idea of Palak Anda Curry sounds so much exciting! Just this curry and the piping hot phulkas straight from the gas stove onto the plate, together they provide a delightful meal on a cold winter afternoon.
This is an honest confession of a die-heart green lover. During the winters, I need a bowl full of green vegetable for at least one meal in a day. No compromise on this rule, whatsoever! Eventually, post marriage he also acquired a special spot in his food liking list for the winter greens. Every year we look forward to the bitter winters to gratify our green cravings. And that explains the overwhelming series of green recipes on the blog, which is not going to get over anytime soon. There are quite a few all-time favorite green recipes – Mooli Ke Patton Ka Saag, Aloo Methi Paratha, and Sarson Ka Saag. And Palak Anda Curry is the newest addition to the list.
When it comes to making Palak Anda Curry, keep the spinach paste bit chunky. That adds to the texture and taste of the gr. A smooth, creamy spinach gravy is a big nay for us. We like our green curries honest. With an artisanal appeal to them. And that is the reason I am not a huge fan of a restaurant like Palak Paneer. Most of these places, rip off the fibrous green leafy vegetables of their texture and turn them into a dull gravy. All one could taste is tomato-onion masala. We sadly do not accept dull and mean green curries. Coming back to Palak Anda Curry, as with most of my recipes on this blog, this is less of an authentic anything and more of a seasonal kind of recipe that turned out to be really delicious to me. If you are a green curry lover, then you will surely like this Palak Anda Curry Recipe.
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Palak Anda Curry Recipe
Ingredients
For the spinach puree
- 1 large-bunch of fresh spinach leaves chopped
- 1 green chili chopped
Ingredients for the gravy
- 4 hard boiled eggs
- 1 bay leafy tej patta
- 1/2 tsp cumin seeds
- 1/2 Cup onion paste
- 2 medium-size tomato paste
- 1 tbsp ginger-garlic paste
- 1 tsp coriander powder dhania
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp Garam Masala Powder see recipe
- Salt to taste
- 1/4 Cup cream
- 2 tbsp refined oil
Instructions
- Boil water in a large saucepan with a pinch of salt.
- In another bowl keep ice-cold water ready. Set aside.
- Add chopped spinach in the boiling water. Cook for 2 - 3 minutes or till the spinach leaves turn tender. Turn off the heat.
- Drain the water and add the blanched spinach in ice cold water for 1 - 2 minutes.
- Transfer spinach leaves to a metal colander. Allow to cool.
- Blend the spinach and green chili together. The spinach paste should be bit chunky not a smooth puree. Transfer to a bowl. Set aside.
- Add the bay leaf and fry for few seconds.
- Next add the cumin seeds. Once the aroma of the seeds is released, add onion paste.
- Fry over low heat, till the paste leaves the sides of the pan and turn light golden in color.
- Add the ginger-garlic paste and fry for 2 - 3 minutes.
- Add the tomato paste and fry for 1 - 2 minutes. Add the coriander, turmeric, red chili powder, salt, stir and cook till the oil separates from the masala.
- Add the spinach puree along with 1/4 Cup of water. Stir to mix. Once the gravy comes to boil reduce the heat to low, and let the spinach cook for about 10 minutes uncovered.
- After 10 minutes add the cream and garam masala. Stir to mix. Taste and adjust the seasoning.
- Slice the boiled eggs and fold gently in the spinach gravy. Allow to simmer for 5 minutes.
- Before serving Palak Anda Curry garnish with a tablespoon of cream.
2 comments
Perfect recipe!!
Awww…you just made my day 🙂