Egg Spinach Curry

Honestly, I’ve never had Spinach Egg Curry in my life, also never heard of it, so I’m not quite sure how the idea came to me. May be, the idea of making Palak-Paneer (Spinach-Cottage Cheese) or Saag-Chicken (Chicken in Spinach Gravy) or a plain Egg Curry, led me to an idea of pairing these two nutritional ingredients, Spinach and Egg, for a super delicious, healthy meal. 



It can be served with Naan(Indian Bread) or white Basmati Rice. 



INGREDIENTS:
  • Fresh Spinach – 1 10 ounce bag (washed, boiled, & grinded)
  • Ghee (Clarified Butter) - 1/4 tsp
  • Cage-Free Organic Eggs – 8 (boiled & peeled)
  • Extra Virgin Olive Oil (Cooking) – 2 tbsp
  • Cumin Seeds – 2 tsp
  • Green Chilies – 2-3 (Your heat intake capacity)
  • Garlic – 4 big size cloves (minced)
  • Ginger – 1 inch piece (chopped)
  • Onion – 2 medium (chopped)
  • Tomatoes – 2 (Pureed)
  • Red Chili Powder – 1/2 tsp
  • Coriander Powder – 3 tsp
  • Boiled Water – 1 to 1 1/2 cups
  • Garam Masala – 1 tsp
  • Salt, to Taste


Directions 
  • Hard Boil Eggs. Peel and keep aside. 

  • Preparing Spinach - Wash thoroughly the spinach. Drain water; Heat a few drops of Ghee (Clarified Butter) in a wide non-stick skillet. Add whole Green Chilies and Spinach leaves. Sprinkle a little water and cover. No need to stir. Turn the heat to medium-low. Let it cook for 4-5 minutes. Turn off heat and wait till cool. Once cooled, blenad to smooth paste with a pinch of salt.
    **Adding Green Chilies to Spinach paste gives a punch to bland taste of Spinach, specially for Indian Curries**

  • Preparing Eggs - Heat EVOO in the same Non-stick skillet. Lightly saute the boiled and peeled Eggs in oil. This sauteing of Eggs gives a light-golden color to the outer layer of eggs. 
    **The sauteing part of boiled eggs is completely OPTIONAL**
    **Another way to give a light-yellow color to eggs - Boil water. Remove from heat. Add a pinch of turmeric or Saffron water. Add boiled and peeled eggs. Let it rest for few minutes and drain. It will give a light yellow color and a soft-fluffy texture to hard-boiled eggs**

  • Gravy - Heat EVOO in the same skillet. Add Cumin Seeds, minced Garlic, chopped Onions. Fry till onions gets a nice brown color. Add Ginger Paste. Fry for 1 more minute. 
  • Lower the heat, add Red-Chili and Coriander powder with a one tbsp of water. Fry the paste for few minutes.
  • Add Tomatoes. Cover and let tomatoes cook nicely. The paste should start leaving oil from sides. 
  • Add pureed Spinach and Salt. Mix well and add boiled water, if required. The curry should not be too much diluted. Cook it uncovered on medium-low flame for about 4-5 minutes. 
  • Add Eggs. Mix them well with Spinach paste. Let simmer for another 4-5 minutes, covered. Turn off the heat. Add 3/4 tsp of Ghee (Clarified Butter) for an extra taste, optional though.
  • Serve hot with Naan (Indian Bread) or white Basmati Rice. 



ENJOY!!!

Anshu Bhatnagar

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