Palak Egg Curry

I have never enjoyed spinach so much as I do now! All because of this recipe which turned things around. If you are cooking for someone who doesn’t enjoy greens, try this and they might have a change of heart. The versatile gravy makes it usable with both egg and paneer depending on your choice. I prefer the egg as a healthier option. I like to enjoy this with some phulkas :).


  • Prep time – 20 minutes
  • Cook time – 20 minutes


Spinach egg curry ingredients.jpg

  • Palak – 1 Bunch
  • Full Boiled eggs – 6
  • Large Red Onion (chopped) – 1
  • Garlic (chopped) – 1 tsp
  • Kashmiri Red Chilli Powder – 1 tsp
  • Coriander Powder – 1 tsp
  • Cumin Powder – 1/2 tsp
  • Turmeric Powder – 1/4 tsp
  • Garam masala – 1 tsp
  • Kasuri methi – 1 tsp
  • Asafoetida – a pinch
  • Tomato paste – 1 tbsp (heaping)
  • Milk (I use 2%) – 1 cup
  • Salt – 1 tsp


  1. Boil water and blanch spinach for 5 minutes until the spinach has wilted
  2. Puree the blanched spinach in a blender
  3. Heat some oil in a pan. Add the cumin powder and onions. Saute until the onions turn brown
  4. Add the masalas and saute well
  5. Add the tomato paste and garlic. Saute
  6. Add the pureed spinach and salt. Saute
  7. Add the milk and kasuri methi. Mix until well combined
  8. Last, add the boiled eggs and mix into the spinach gravy

Spinach egg curry






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