Spinach Egg Curry Recipe

This spinach egg curry recipe is wholesome, nutritious, and finger-licking good. Be sure to watch the video!

Estimated reading time: 4 minutes

• Ingredients You’ll Need
• Serving Suggestion
• Spinach Egg Curry FAQs
• Spinach Egg Curry Recipe

Still not tried boiled eggs in a curry? Oh my god! eggs in a thick, creamy Indian curry taste simply divine. Indeed a treat for egg lovers. Spinach Egg Curry is a delicious Indian curry with boiled eggs in green gravy.

What a delicious, blissful green curry ( try my freezer-friendly green curry paste ) we’ve got going on, just in time for the icy cold winter days. Popeye will be so proud of my spinach curry!

WhyYou’ll Love It

What makes this egg curry so unique?

• It is high in fibre
• It is gluten-free
• meal prep friendly
• It has a lot of iron and protein
• fantastic way to eat spinach

Ingredients You’ll Need

• Fresh Spinach Leaves (palak) . Substitute it with frozen spinach or readymade spinach puree
• Eggs – only hard-boiled eggs work for this curry.
• Onion, Ginger, Garlic, Green Chilli
• Whole Spices: Cumin, Dried Red Chilli, Bay Leaf
• Spice Powders: Red Chilli Powder, Turmeric, Garam Masala
• Ghee for cooking. Replace it with butter, olive oil, or coconut oil

Watch Spinach Egg Curry Video

Serving Suggestion

Spinach Egg Curry is a hearty Indian main course dish. Serve it with any Indian flatbread – chapati, roti, naan , or tandoori roti.

If you are a rice lover like me, don’t hold back from enjoying this egg curry with basmati rice, brown rice, or jeera rice with kachumber salad on the side.

Store the leftover curry in the refrigerator in an airtight container. It remains fresh for 2 days. Reheat in a frying pan over medium flame. If the curry seems too thick, add 1 – 2 tablespoons of cooking cream.

Clean and rinse spinach with water to remove dirt particles. Next, place a bowl of ice-cold water next to the stovetop. Boil water in a saucepan with a pinch of salt. Once the water starts boiling, add the cleaned spinach leaves to the hot water ( image 1 ). Cook for about 40 – 50 seconds until the colour of the leaves turns bright green. Turn off the heat ( image 2 ). Transfer the leaves immediately to the bowl of ice-cold water ( image 4 ).

You can use frozen spinach or readymade spinach puree to make this curry. Defrost the frozen leaves before making the puree. But in my personal experience, the taste, texture, and colour of the curry will not be as good as the one made with fresh spinach leaves.

You can replace eggs with – paneer (cottage cheese), tofu , boiled chickpeas (chana), prawns/shrimps, or pre-cooked boneless chicken.

More Spinach Recipes

• Spinach Puri
• Spinach Chana Dal
• Vegan Palak Paneer
• Lehsuni Palak Khichdi
• Spinach Oats Porridge
• Creamy Spinach Pasta
• Spinach Corn Sandwich

Ingredients

For the spinach puree

• ▢ 1 kilogram fresh spinach leaves
• ▢ 1 green chili (optional)

Ingredients for the gravy

• ▢ 6 hard boiled eggs
• ▢ 2 tablespoon ghee
• ▢ 1 whole bay leaf (tej patta)
• ▢ 1 teaspoon cumin seeds (jeera)
• ▢ 1 cup chopped onion
• ▢ 2 tablespoon finely chopped ginger & garlic
• ▢ Salt to taste
• ▢ 1 teaspoon red chili powder
• ▢ ½ teaspoon turmeric powder
• ▢ 1 teaspoon Garam Masala ( see recipe )

Ingredients For Tempering:

• ▢ 1 tablespoon ghee
• ▢ 1 teaspoon cumin seeds (jeera)
• ▢ 2 whole dry red chilies

Instructions

Blanch & Puree Spinach:

• Boil water in a large saucepan with a pinch of salt. In another bowl, keep ice-cold water ready. Set aside.
• Add cleaned, washed spinach leaves in the boiling water. Cook for 40 – 50 seconds or till the spinach leaves turn tender. Turn off the heat.
• Drain the water and immediately transfer the blanched spinach in ice-cold water. This blanching step helps in retaining the green color of the spinach leaves.
• Blend the blanched spinach leaves and green chili to a smooth puree. Keep aside while preparing the gravy.

Boil Eggs:

• Place eggs in a large saucepan. Fill the saucepan with water till the eggs are immersed. Season the water with salt. Bring water to a boil over high heat. Boil the eggs for about 6 – 7 minutes over medium-high heat
• After 6 minutes, place the eggs under cool running water to stop the cooking process. This method also helps to peel the eggs easily. Peel and slice the eggs into equal halves. Keep aside.

Prepare Gravy:

• Heat ghee in a deep saucepan over medium flame. Add bay leaf, cumin seeds, and chopped ginger and garlic. Fry till garlic turns light golden in color.
• Next, add the chopped onion. Fry over low heat till onion becomes golden in color.
• Add the spinach puree and mix nicely. Season with salt and spices. Stir to combine. Cook for 1 – 2 minutes.
• Slice the boiled eggs and fold gently in the spinach gravy. Simmer the curry for 1 – 2 minutes while you prepare the tempering.

Prepare Tempering (Tadka):

• Heat ghee in a small pan. Add cumin seeds and dry red chili in the hot ghee. Fry for 1 – 2 seconds or till the aroma of cumin seeds is released. Pour this tempering over the spinach curry.
• Serve Palak Anda Curry warm with naan ( see recipe ), chapati or steamed basmati rice.

Recipe Notes:

• Blanching spinach leaves help retain its nutrients and the bright green color.
• After adding the spinach puree in onion masala no need to cook the curry for too long as spinach is already cooked.
• If you prepare, add a tablesoon or so of cream in the curry to make it more creamy and rich.
• Tempering curry before serving is optional. You can add dry red chilies while roasting the ginger and garlic.
• You can subsitute eggs with paneer, tofu, chickpeas, potato or soya chunks.
• If the consistency of the curry seems too thick, add ¼ Cup of water to get the desired consistency.

Nutrition

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Spinach Egg Curry Recipe

Equipment

• Saucepan
• Blender
• Heavy Bottom Kadhai

Ingredients

For the spinach puree

• 1 kilogram fresh spinach leaves
• 1 green chili (optional)

Ingredients for the gravy

• 6 hard boiled eggs
• 2 tablespoon ghee
• 1 whole bay leaf (tej patta)
• 1 teaspoon cumin seeds (jeera)
• 1 cup chopped onion
• 2 tablespoon finely chopped ginger & garlic
• Salt to taste
• 1 teaspoon red chili powder
• ½ teaspoon turmeric powder
• 1 teaspoon Garam Masala ( see recipe )

Ingredients For Tempering:

• 1 tablespoon ghee
• 1 teaspoon cumin seeds (jeera)
• 2 whole dry red chilies

Instructions

Blanch & Puree Spinach:

• Boil water in a large saucepan with a pinch of salt. In another bowl, keep ice-cold water ready. Set aside.
• Add cleaned, washed spinach leaves in the boiling water. Cook for 40 - 50 seconds or till the spinach leaves turn tender. Turn off the heat.
• Drain the water and immediately transfer the blanched spinach in ice-cold water. This blanching step helps in retaining the green color of the spinach leaves.
• Blend the blanched spinach leaves and green chili to a smooth puree. Keep aside while preparing the gravy.

Boil Eggs:

• Place eggs in a large saucepan. Fill the saucepan with water till the eggs are immersed. Season the water with salt. Bring water to a boil over high heat. Boil the eggs for about 6 – 7 minutes over medium-high heat
• After 6 minutes, place the eggs under cool running water to stop the cooking process. This method also helps to peel the eggs easily. Peel and slice the eggs into equal halves. Keep aside.

Prepare Gravy:

• Heat ghee in a deep saucepan over medium flame. Add bay leaf, cumin seeds, and chopped ginger and garlic. Fry till garlic turns light golden in color.
• Next, add the chopped onion. Fry over low heat till onion becomes golden in color.
• Add the spinach puree and mix nicely. Season with salt and spices. Stir to combine. Cook for 1 - 2 minutes.
• Slice the boiled eggs and fold gently in the spinach gravy. Simmer the curry for 1 - 2 minutes while you prepare the tempering.

Prepare Tempering (Tadka):

• Heat ghee in a small pan. Add cumin seeds and dry red chili in the hot ghee. Fry for 1 - 2 seconds or till the aroma of cumin seeds is released. Pour this tempering over the spinach curry.
• Serve Palak Anda Curry warm with naan ( see recipe ), chapati or steamed basmati rice.

Video

Notes

• Blanching spinach leaves help retain its nutrients and the bright green color.
• After adding the spinach puree in onion masala no need to cook the curry for too long as spinach is already cooked.
• If you prepare, add a tablesoon or so of cream in the curry to make it more creamy and rich.
• Tempering curry before serving is optional. You can add dry red chilies while roasting the ginger and garlic.
• You can subsitute eggs with paneer, tofu, chickpeas, potato or soya chunks.
• If the consistency of the curry seems too thick, add ¼ Cup of water to get the desired consistency.

Nutrition

Orange Kheer (Komola Lebur Payesh) combines the richness of milk with the refreshing flavour of fresh oranges. This unique kheer recipe requires minimal ingredients and yet tastes truly delicious.

Estimated reading time: 4 minutes

• Ingredients You’ll Need
• How To Make Orange Kheer
• My Tried and True Tips
• Orange Kheer Recipe

Bengali Cuisine is known for its innovative use of fresh ingredients. Among the many unique sweets of Bengal, Orange Kheer (Komola Lebur Payesh) stands out for its perfect blend of creamy sweetness and zesty citrus notes.

This is not a very old kheer recipe, but rather a creative modern twist that likely evolved in Bengali kitchens , where citrus fruits are often celebrated for their ability to cut through sweetness. If you love Bengali sweets, try Chenar Payesh recipe also, a ras malai like kheer made with paneer.

The secret of this kheer recipe is carefully balancing the milk’s heat to avoid curdling with the acidic orange.

Ingredients You’ll Need

You need minimal staple ingredients to make this orange kheer.

• Full-Fat Milk gives the creamy texture to the kheer even without using corn starch or condensed milk.
• Oranges like kinnow or the any other local variety with a sweet taste. However , Australian Orange, Tangerines, Mandarin Orange, or Naval are great options too.
• Granulated White Sugar to taste.
• Cardamom Powder and Saffron Strands for colour and aroma.
• Chopped pistachios and almonds to garnish the kheer.

How To Make Orange Kheer

Prep Oranges

• Start with removing the skin of oranges.
• Discard white pith, seeds, or transparent skin covering the pulp.

• Using a sharp knife the cut the orange pulp and roughly chop to release the juices. Transfer to a bowl and set aside.

Boil Milk

• Pour the milk into a heavy-bottomed pan and bring it to a gentle boil over medium heat. Stir occasionally to prevent the milk from sticking to the bottom of the pan.

• Add cardamom powder and saffron.
• Simmer the milk over low heat until it becomes almost half of the original quantity and looks almost like a rabri.
• Add sugar and stir to combine.

Tip: The cheat trick to get that thick consistency in short span of time is to add corn starch slurry to the milk or condensed milk. This gives a thick and creamy consistency.

Allow To Cool

• Transfer the kheer to a bowl and allow to cool at room temperature.
• You can keep it in the refrigerator to chill completely.

Add Oranges

• Once the kheer cools down completely add the prepared oranges. Stir to combine. Serve orange kheer chilled.

My Tried and True Tips

• Allow the milk to become thick like rabri with a creamy consistency before adding sugar or oranges.
• DO NOT add oranges to a warm kheer. Allow it to cool completely for 2 – 3 hours before mixing oranges.
• Adjust the quantity of sugar according to the sweetness of oranges. If they are highly sweet, reduce the quantity of added sugar.
• For instantly thickening the milk add cornflour slurry or milk powder or condensed milk. Any of these will give the instant creamy consistency without simmering the milk for a long time.
• Orange Kheer tastes best when served chilled. So you can make it in advance and keep in the refrigerator.

More Indian Kheer Recipes

• Rice Kheer
• Badam Kheer
• Seviyan Kheer
• Apple Quinoa Kheer

more Indian kheer recipes for all festive celebrations.

Ingredients

• ▢ 1 litre full fat milk
• ▢ 2 medium size orange
• ▢ ¼ Cup granulated white sugar
• ▢ ½ teaspoon green cardamom powder
• ▢ ¼ teaspoon saffron strands (kesar)

Ingredients For Garnish

• ▢ 1 tablespoon sliced almonds
• ▢ 1 tablespoon sliced pistachio
• ▢ 1 tablespoon edible rose petals

Instructions

• Start with removing the skin of oranges. Discard white pith, seeds, or transparent skin covering the pulp.
• Using a sharp knife the cut the orange pulp and roughly chop to release the juices. Transfer to a bowl and set aside.
• Pour the milk into a heavy-bottomed pan and bring it to a gentle boil over medium heat. Stir occasionally to prevent the milk from sticking to the bottom of the pan. Add cardamom powder and saffron.
• Simmer the milk over low heat until it becomes almost half of the original quantity and looks almost like a rabri.
• Add sugar and stir to combine.
• Transfer the kheer to a bowl and allow to cool at room temperature. You can keep it in the refrigerator to chill completely.
• Once the kheer cools down completely add the prepared oranges. Stir to combine.
• Garnish orange kheer with chopped almonds, pistachio and rose petals. Serve orange kheer chilled.

Recipe Notes:

• Oranges like kinnow or the any other local variety with a sweet taste. However , Australian Orange, Tangerines, Mandarin Orange, or Naval are great options too.
• For a vegan kheer, use coconut milk. It tastes so good when combined with oranges.

Nutrition

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