PALAK EGG CURRY

This is a recipe I want to eat every day, inspired by Palak Paneer, a rich, addictive Indian dish made with any number of greens, usually spinach, smudged with spices, and dotted with paneer. I have taken the idea, choosing eggs over paneer. This egg curry recipe is wholesome, nutritious and finger-licking good. You can also add fresh cream to change the color of the gravy or to garnish.

Do you need more reason to cook this?

Ingredients:

For palak paste:

1. Palak / Spinach - 1 bunch
2. Water - 2 cup
3. Ginger - 1 inch
4. Garlic 1 clove
5. Green chilli - 2-3
Other ingredients:

1. Oil - 3 tsp
2. Egg - 4
3. Butter - 1 tsp
4. Cumin seeds - 1 tsp
5. Cinnamon - 1 stick
6. Cloves - 3
7. Cardamom - 2 pod
8. Bay leaf - 1
9. Onion - 1 finely chopped
10. Tomato - 1 finely chopped
11. Water - 1/2 cup
12. Salt to taste
13. Garam masala powder - 1/2 tsp
14. Cream - 1 tsp (optional)

Process:

1. Take all the ingredients for making the palak paste and blend to smooth paste without adding water.
2. In a frying pan, heat oil and fry the boiled eggs, you can also use them without frying as per your choice. Fry them till golden and keep aside.
3. In the same pan, heat oil and butter and roast the spices till it turns aromatic. Add onion and saute till it turns golden brown. Additionally, add tomato and saute till the tomatoes turn soft and mushy. 
4. Now add the prepared palak paste, little water and salt. Mix well adjusting the consistency as required.
5. Add fried eggs and mix well, simmer for 5 minutes. Add garam masala powder before turning off the gas. Garnish with fresh cream.

Serve hot Palak Egg curry with roti or naan.

Try it now and share your feedback