This Palak Egg Curry recipe is super easy and quick to make – the sauce is made by blending frozen spinach and simmering it with a handful of spices. I love to alternate between this version and one with either Paneer or Chicken, depending on what I plan to serve it with.
If I told you that I whip up amazingly gourmet meals at the drop of a hat for my everyday dinners, then I’d be lying. Quite honestly, I rarely ever cook something that would have me whisking away for hours on end. Except of course, when I have company coming! Now that’s a whole different story altogether. Even then, I’m not spending all those hours on one single dish, but instead, I’m actually going nuts fussing over a minimum of five main courses, which sometimes includes this Palak Egg Curry.
Yes, I get like that while entertaining. But the diligent licking of everyone’s fingertips and perplexed weight-watching souls worrying over whether to go in for seconds (thirds, actually) more than makes up for all the effort.
When it comes to feeding my family, I prefer to go slightly more easy on myself and this Spinach Egg Curry recipe is one I used quite often. It’s not that I don’t enjoy feeding loved ones with rich palate pleasing favourites – which I do mostly on weekends or special occasions, but I’d rather spend more of my time with them enjoying simple, yet equally delightful food made in minutes.
A recent email from one of my readers posed a question I have been subjected to many times. This compelled me to come all out and talk about my everyday at-home meals. She writes,
All your recipes appear as if they leaped out of glossy magazines. While many them are quite easy to follow, it’s hard to imagine myself cooking lavish meals every night. Do you really cook all this wonderful looking food on a daily basis?
Well, dear reader, all I can say is yes. Well almost. You see, most of my recipes, no matter how elegantly sounding, are actually very simple and wholesome – and ones that I turn to on a weekly basis. While it may seem daunting to someone not so in tune with Indian cuisine, it’s not at all that hard. Most dishes can be made in a matter of minutes, whereas others, that seem to call for a rainbow of spices, may just take a tad bit more time.
But yes, sometimes even an adventurous cook like myself, wants to take a break and reach out for the nearest pack of instant noodles. And it’s often in times like these that I faithfully turn to my repertoire of quick fixes. And these, I assure you, can be whipped up real quick – like this Palak Egg Curry recipe I’m sharing with you today. Literally in minutes!
Palak Egg Curry (Spinach Egg Curry)
Ingredients
- 2 tbsp light cooking oil
- 1 tsp whole cumin seeds
- 1 tbsp finely chopped ginger
- 1 tbsp finely chopped garlic
- 1 medium-sized onion finely chopped
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1 tbsp coriander powder
- salt to taste
- 1 tbsp tomato paste
- 2 medium-sized tomatoes finely chopped
- 8 large eggs boiled, peeled and cut in halves
- 300-400 gms frozen spinach thawed and pureed till smooth
- 1/2 cup plain yogurt beaten till smooth
- 1 tsp kasoori methi or dried fenugreek leaves
- water as required
Instructions
- Heat oil in a deep non-stick pan on medium-high heat, and add in cumin seeds. Once they start to sizzle, add in the ginger, garlic and onions.
- Fry the ginger, garlic and onions until they start to lightly brown. Mix in the spices, salt and tomato paste, and fry for a few seconds until everything is mixed well.
- Add in chopped tomatoes and cook until they start to soften and break down.
- Slowly stir in the spinach puree and cook covered on low heat for 4-5 minutes until it starts to bubble. Now carefully mix in the beaten yogurt and kasoori methi, stirring well to blend it in.
- Add in the halved boiled eggs, carefully give it a mix and let it cook for another 4-5 minutes until the sauce starts to bubble. Add in some water if you’d like a thinner consistency and let it come to a quick boil.
- Serve warm.
This post was originally published in January 2007 and has been recently updated.
If you enjoyed this recipe, you will surely like my Palak Paneer, Saag Chicken and Palak Chicken Masala recipe as well.
You can find the web story to this Palak Egg Curry recipe here. To watch more of my other recipe web stories, click here.
Tried this recipe? Leave a Comment and let me know, also Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat
Hey!
I wanted to let you know that I keep trying recipes from many different sources but the only ones to which my husband smacks his lips and says, “Too good!” are yours! Thanks for spreading the joy 🙂
Hi Meena,
I have been reading your blog for quite sometime and I’m a fan! have prepared quite a few dishes from your site and they have always turned out nice and received compliments from my husband and guests. The beauty of your recipes are they are simple, easy to prepare, dont take hours and the spices are just right – not too overpowering, but enough to add flavor! And yeah..the end result is always great! So just want to say Thank You! Keep doing what your are doing..coz u happen to be rather awesome at it! 🙂
Meena, I made your palak egg curry the other day ‘coz I was strapped for time and had a whining husband breathing down my neck! Worked out well; we both rather liked it more when we mashed the egg up and mixed it with the masala. I had even thrown in some red+green capsicums. Will be keeping this recipe, so loads of thks – was great the next morning for breakfast, all mashed up, and spread on toast!
Tried out the Palak Egg Curry last night. and it did turn out quite well…very simple recipe, and doesn’t take too much time to prepare, and cook. you have a great site going here, keep it up. hope you add more recipes on the site (which looks great by the way)…
YUM!!! This was absolutely delicious.
simple spices, simple ingredients, but totally wholesome and flavorful, yayy !! yee haa, eggs and veges, yummys ! 🙂 Thx for sharing 🙂
Love the look of your site!! The Palak Egg Curry looks so delicious!
I must just be lazy – I try and pick the easy dishes all the time (and then try to call it my “minimalistic style” 😉
Yup – made this last night, and it was fabulous! Thanks so much Meena, for everything on this blog – you make my meal ideas so much easier!
I’m glad you both enjoyed this recipe, Christine!
I prepared this and everybody just loves this recipe. Thanks for sharing!
Having had some training at home and some from regional chefs to cook Indian food (or at least to dabble with one or two of the subcontinent’s many distinct cuisines), I think I understand why you received the reader’s comment above. Once you learn the basic principles, as with Chinese, Japanese and European cuisines, you know exactly where to start and it’s not hard. But if you’ve never cooked anything like that, it looks incredibly difficult. You and I don’t have to think twice about relative amounts of dhania and haldi – it comes automatically – but imagine being faced with them for the first time!
I looooove eggs…I just made some myself, an omelette. Your Palak Egg Curry looks killer. 🙂
Meena, the egg curry looks wonderful! And yes, the pic seems to leap from printed page. Thanks for sharing this easy recipe 🙂
Yes, simple and wholesome indeed. Looks like I can try this soon, as I just got my turmeric powder and coriander seeds recently. I just have to grind those seeds to powder, I suppose. 😀
My own hubby dear has been telling me about egg curry for a while now, and he keeps promising to get me the recipe from his mom. I don’t think he will need to now, as yours looks amazing! Thanks Meena!!
Oh my! That looks D-I-V-I-N-E ! Great presentation, Meena.
Cheers,
Mythili