Palak Egg Curry | Spinach Egg Curry | Palak Recipes

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often less expensive and retains nutrients.

eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Chickpeas provide protein and are a cost-effective alternative.

garam masala

🥗Healthier: homemade spice blend

💰Cheaper: curry powder

Curry powder is usually cheaper and can mimic some flavors.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Dried herbs can be more economical and have a longer shelf life.

Blanch the palak in boiling water for 5 minutes, then strain and cool.

Grind the cooled palak into a fine puree in a mixer grinder.

In a saucepan, add a little oil and roast the egg halves with 1 tsp chili powder and 1/4 tsp salt until fried on both sides, then remove and set aside.

To the same saucepan, add 1 tbsp oil and whole spices: cinnamon, clove, cardamom, whole peppercorns, and bay leaf.

Add 2 chopped onions and 3 sliced green chilies, then finely chopped garlic and 1 tsp grated ginger; cook until onions are brown.

Add 2 chopped tomatoes, 1 tsp salt, 1/4 tsp turmeric powder, and 1 tsp crushed red chili powder; mix well.

Stir in 1/2 tsp garam masala powder and 1 tsp coriander powder, then add the pureed palak.

Pour in 1/2 cup of water, cover, and cook for about 8 minutes.

Add the fried eggs to the palak mixture, reduce the flame, cover, and cook for another 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens