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What a delicious, blissful Palak Anda Curry Recipe we’ve got going on, and just in time for the upcoming icy-cold winter days. The rustic spinach curry combined with boiled eggs is the answer to the question ‘What could be an alternative to traditional egg curry?’

Prep time:
Cook time:
Servings: 4 bowls


Cost per serving $0.24 view details
  • For the spinach puree
  • 1 large-bunch of fresh spinach leaves, chopped
  • 1 green chili chopped
  • Ingredients for the gravy
  • 4 hard boiled eggs
  • 1 bay leafy (tej patta)
  • 1/2 tsp cumin seeds
  • 1/2 Cup onion paste
  • 2 medium-size tomato paste
  • 1 tbsp ginger-garlic paste
  • 1 tsp coriander powder (dhania)
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1/2 tsp Garam Masala Powder
  • Salt to taste
  • 1/4 Cup cream
  • 2 tbsp refined oil


  1. Boil water in a large saucepan with a pinch of salt.
  2. In another bowl keep ice-cold water ready. Set aside.
  3. Add chopped spinach in the boiling water. Cook for 2 - 3 minutes or till the spinach leaves turn tender. Turn off the heat.
  4. Drain the water and add the blanched spinach in ice cold water for 1 - 2 minutes.
  5. Transfer spinach leaves to a metal colander. Allow to cool.
  6. Blend the spinach and green chili together. The spinach paste should be bit chunky not a smooth puree. Transfer to a bowl. Set aside.
  7. Heat the oil in a deep saucepan, over medium flame.
  8. Add the bay leaf and fry for few seconds.
  9. Next add the cumin seeds. Once the aroma of the seeds is released, add onion paste.
  10. Fry over low heat, till the paste leaves the sides of the pan and turn light golden in color.
  11. Add the ginger-garlic paste and fry for 2 - 3 minutes.
  12. Add the tomato paste and fry for 1 - 2 minutes. Add the coriander, turmeric, red chili powder, salt, stir and cook till the oil separates from the masala.
  13. Add the spinach puree along with 1/4 Cup of water. Stir to mix. Once the gravy comes to boil reduce the heat to low, and let the spinach cook for about 10 minutes uncovered.
  14. After 10 minutes add the cream and garam masala. Stir to mix. Taste and adjust the seasoning.
  15. Slice the boiled eggs and fold gently in the spinach gravy. Allow to simmer for 5 minutes.
  16. Before serving Palak Anda Curry garnish with a tablespoon of cream.
  17. Serve Palak Anda Curry warm with Naan ( see recipe ) or Phulka.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 31g
Recipe makes 4 servings
Calories 97  
Calories from Fat 88 91%
Total Fat 9.96g 12%
Saturated Fat 2.87g 11%
Trans Fat 0.05g  
Cholesterol 10mg 3%
Sodium 11mg 0%
Potassium 73mg 2%
Total Carbs 2.1g 1%
Dietary Fiber 0.5g 2%
Sugars 0.5g 0%
Protein 0.77g 1%


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