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Spinach Egg Curry With Sliced Boiled Eggs On Top
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5 from 4 votes

Spinach Egg Curry Recipe

Spinach Egg Curry is a delicious, gluten-free Indian style curry with boiled eggs in spinach gravy. Learn how to make this easy curry in a few simple steps.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 307kcal
Author: Hina Gujral


  • Saucepan
  • Blender
  • 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.

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.



  • 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. 


Calories: 307kcal | Carbohydrates: 16g | Protein: 17g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 309mg | Sodium: 351mg | Potassium: 1585mg | Fiber: 7g | Sugar: 4g | Vitamin A: 24144IU | Vitamin C: 75mg | Calcium: 304mg | Iron: 9mg