Palak Anda Curry (Spinach Egg Curry)

This post may contain affiliate links. Please read our disclosure policy.

This past Fourth of July I made Spinach Egg Curry since my husband was in the mood for Indian food – SIGH! I know, I should’ve posted this recipe sooner considering I made it on July 4th – oops. Disappointed smile

Frankly speaking, I’ve never had Spinach Egg Curry in my life so I’m not quite sure how the idea came to me.

The idea of pairing two nutritional ingredients, spinach and egg, makes for a delicious and super healthy meal.

You can serve this dish with rice and/or naan. Enjoy!

NUTRITION: Spinach is loaded with tons of nutrients. It is rich in Vitamins A, C, and K, and is an excellent source of Iron and Folic Acid. Spinach is also a good source of Omega 3 fatty acids. Eggs are a good source of Protein and Vitamin D. The yolks do contain a lot of cholesterol, however the yolk contains tons of nutrients that are good for you. To lower the fat, go ahead and remove the yolk from some of the eggs. Tomatoes are a good source of Vitamins A and C.

INGREDIENTS:

Olive Oil – 2 tbsp
Cumin Seeds – 2 tsp
Green Chilies – 3 (finely chopped)
Garlic – 4 cloves (chopped)… feel free to add 1 or 2 more cloves
Ginger – 1 inch piece (chopped)
Onion – 2 medium (chopped)
Tomatoes – 2 (chopped)
Red Chili Powder – 1/2 tsp
Coriander Powder – 3 tsp
Fresh Spinach – 1 10 ounce bag (washed, boiled, & grinded)
Eggs – 8 (boiled & peeled)
Water – 1 to 1 1/2 cups
Garam Masala – 1 tsp
Mango Powder – 1/2 tsp (optional)

DIRECTIONS:

1. Start by boiling a pot of water on high heat.

2. Chop the green chilies, ginger, and garlic.

3. Chop the onions.

4. Wash the spinach and set aside.

5. Once the water boils, add the spinach leaves to the boiling water.

6. Allow the leaves to cook for 3 minutes on medium heat.

7. Drain and allow this to cool.

8. Using the same pot, add fresh water and boil 8 eggs on medium-high heat.

9. Heat a another pot on medium heat, add oil, add cumin seeds.

10. Once they sizzle, add the green chilies, ginger, garlic, and onions. Season with salt and stir. Allow the onions to cook for 10 minutes or until golden brown.

11. In the meantime, chop the tomatoes.

12. Now transfer the cooked spinach leaves to a Magic Bullet or Blender.

13. Grind until smooth. Set aside.

14. Check on the onions, once done, add the tomatoes, red chili powder, and coriander powder. Combine.

15. Cover and allow this to cook for 10 minutes until a onions-tomatoes combine.

16. This is what you should have.

17. Now add the pureed spinach. Combine and allow this to cook for 5-8 minutes uncovered.

18. Check on the eggs, once done, drain and peel them.

19. Slice the eggs in half, I removed the yolk out of a few of them due to unwanted fat and cholesterol. Don’t discard all the yolks, the yolks do contain nutrition and will add creaminess to this curry.