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Palak Egg Curry (Spinach Egg Curry)

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Author: Meena, www.hookedonheat.com


  • 2 tablespoon light cooking oil
  • 1 teaspoon whole cumin seeds
  • 1 tablespoon finely chopped ginger
  • 1 tablespoon finely chopped garlic
  • 1 medium-sized onion finely chopped
  • ½ teaspoon red chilli powder
  • ¼ teaspoon turmeric powder
  • 1 tablespoon coriander powder
  • salt to taste
  • 1 tablespoon 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
  • ½ cup plain yogurt beaten till smooth
  • 1 teaspoon 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.