Palak Egg Curry (Spinach Egg Curry)
Servings: 4
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.