Anda Palak (Egg Spinach Curry) is a delicious and nutritious dish combining eggs and spinach in a flavorful curry. Here's a step-by-step recipe:
Ingredients:
Eggs: 4 (boiled and peeled)
Spinach (Palak): 2-3 cups, finely chopped
Onion: 1 large, finely chopped
Tomato: 2 medium, finely chopped or pureed
Green chilies: 2, slit (adjust as per taste)
Ginger-garlic paste: 1 tsp
Cumin seeds: 1 tsp
Turmeric powder: 1/2 tsp
Red chili powder: 1 tsp
Coriander powder: 1 tsp
Garam masala: 1/2 tsp
Salt: To taste
Oil: 3 tbsp
Water: As required
Fresh cream or yogurt (optional): 2 tbsp for garnish
Instructions:
1. Prepare the Eggs:
Boil the eggs, peel them, and make small slits or prick them with a fork.
Heat 1 tbsp of oil in a pan, lightly fry the boiled eggs until golden brown, and set aside.
2. Cook the Spinach:
Wash the spinach thoroughly and blanch it (boil it briefly in hot water, then transfer to ice-cold water).
Drain and finely chop the spinach or blend it into a puree.
3. Prepare the Curry Base:
Heat 2 tbsp of oil in a pan.
Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Stir in ginger-garlic paste and green chilies. Cook for 1-2 minutes until fragrant.
Add tomatoes and cook until the oil separates from the masala.
4. Add Spices and Spinach:
Mix in turmeric powder, red chili powder, coriander powder, and salt. Cook for a minute.
Add pureed spinach and cook for 5-7 minutes on medium heat, stirring occasionally.
5. Add Eggs:
Add the fried eggs to the spinach curry.
Pour a little water if needed to adjust the consistency. Let it simmer for 5 minutes.
Sprinkle garam masala and stir gently.
6. Garnish and Serve:
Garnish with fresh cream or yogurt for a creamy texture (optional).
Serve hot with roti, naan, or rice.
Enjoy your flavorful Anda Palak!
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