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)
- 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
- 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.
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