Palak Eggwala/Spinach Curry With Eggs


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. In some way or the other, combining with different ingredients is one task I like the most. In this way, I create the dishes with palak which can be 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


This palak eggwala is one of my favorites, a complete meal that 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 get a wonderfully tasty dish

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

*  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


1- Firstly take a saucepan and add 3 cups of water and 1 tsp salt. Switch on the flame and keep it 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 chilies. 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 (you can cover the pan with a lid so that tomatoes get softened well)

5- When you see the masala leaves the 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 well with palak/spinach.

7- Serve the palak eggvala with roti or parantha