Palak Eggwala/Spinach Curry With Eggs

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Palak Eggwala

Palak eggwala is one more addition to my love for spinach or palak. My love for this leafy veggie is easily depicted in my blog. To use this in some way or the other by combining with different ingredients is the one task I like the most. In this way, I create the dishes with palak which can be the part of breakfast, the main course and the evening snacks. Eggs on the veg bed,  moong-masoor palak, the classic palak paneer, palak kadhi, chana dal palak, palak khandvi palak patta chaat palak-pyaz pakoras palak papdi chaat and many more are in the palak menu

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This palak eggwala is one of my favourites, a complete meal which satisfies me the most. The semi-hard eggs with runny yolks too can be added. Kasuri methi and roasted cumin powder make the flavour divine. A little fresh cream or yogurt makes it creamy. Add these 3 ingredients to this dish and you will find it magical


Prep time – 15 minutes
Cook time – 15 minutes
Course – Main
Serves – 2
Author – Bharti Dhawan

Ingredients
*  Quantity may be adjusted to your requirement

•  Palak/spinach – 500 gms
•  Water to blanch spinach – 3 cups
•  Hard or semi-hard boiled eggs ( peeled and halved) – 2-3
•  Finely chopped onions – 1/2 cup
•  Finely chopped ginger, garlic, green chillies – 1/2 tsp each or to taste
•  Finely chopped tomatoes – 1/2 cup
•  Fresh cream or yogurt – 1 tbsp
•  Kasuri methi – 2 tsp
•  Salt, red chilly powder, coriander powder, roasted cumin/jeera powder – 2 tsp or to taste
•  Oil or ghee – 1 tbsp

WALKTHROUGH

1- Firstly take a saucepan and add 3 cups of water and 1 tsp salt. Switch on the flame and keep for boiling. When boiled,  add washed palak and switch off the flame. Cover the saucepan with a lid. After 2 minutes drain the water and let the palak cool down. Keep some spinach water aside

*Cooking the leafy veggies for long results in loss of the green colour as well as the nutrients

2- When cooled add blanched palak to the blender and blend to a fine puree. Keep aside

3- Take a frying pan or kadahi and add oil or ghee. Add
Cumin seeds followed by garlic, ginger and green chillies. Bhunow/roast for few seconds and add chopped onions

4- Roast onions until they get transparent. Next add 1 tsp salt, coriander powder and red chilly powder. Roast well for a while. Add chopped tomatoes and cook everything well mashing at intervals with the back of a ladle

5- When you see the masala on sides of the pan,  add spinach puree and combine well. Add kasuri methi and roasted cumin powder. Mix well and add fresh cream or yogurt. Combine all
*  If you find the palak curry is too thick, add the spinach water that was kept after blanching

6- Finally, add boiled eggs and coat them a little with palak.

7- Serve the palak eggwala with roti or parantha


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Hey there... I am a teacher by profession however, I have a strong passion for cooking. And the joy of cooking gets enhanced in manifold when shared with others. So, here's my blog for all the food lovers with recipes those not only satiate the appetite, but also sate the eyes and souls. Thank you for visiting the page. Keep dropping by and feel free to send me your feedback through comments. Also please share the links with your loved ones.