Palak Egg Curry Recipe
Palak egg curry is a tasty, gluten-free indian style curry made with boiled eggs. This curry recipe is wholesome, nutritious & finger-licking good.
Servings Prep Time
4 15minutes
Cook Time
20minutes
Servings Prep Time
4 15minutes
Cook Time
20minutes
Ingredients
Ingredients for Tempering (Tadka)
Instructions
Blanch and puree the spinach
  1. In a large saucepan, boil water and add a pinch of salt. In another bowl, keep cold water ready.
  2. Add cleaned, washed spinach leaves in the boiling water for 40-50 seconds or till the spinach leaves turn tender.
  3. Now drain the water and immediately transfer the blanched spinach in cold water. This helps spinach leaves retain their green color.
  4. Blend the blanched spinach leaves and green chilli into a smooth puree. Keep it aside.
Boiling the Eggs
  1. In a large saucepan, boil eggs for 6-7 minutes over medium-high heat. Also, season it with salt.
  2. Then place the eggs under cool running water to stop the cooking process. This method helps in easy peeling of the eggs. Cut the eggs into equal halves.
Preparing gravy
  1. In a large saucepan, heat the ghee over medium flame and add cumin seeds, bay leaf, and chopped ginger-garlic. Stir till the garlic turns light golden.
  2. Then add the onions and fry till the onions become golden in color.
  3. Next add the spinach puree and mix well. Season it with salt and spices and cook for 1-2 minutes.
  4. Add the sliced eggs in the spinach gravy and mix gently. Cook for 1-2 minutes.
Prepare tempering (tadka)
  1. Heat the ghee in a pan and cumin seeds and dry red chilli. Fry it for 2-3 seconds and pour over the spinach curry.
  2. Palak Egg curry is ready. Serve it with naan, chapati or rice.
Summary
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Recipe Name
Palak Egg Curry Recipe
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