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green egg curry in it's cooking vessel ready for serving
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Green Egg Curry | Anda Palak

This Green Egg Curry is a fresh, vibrant, and creamy egg curry that tastes so good with roti, naan or lachha parathas.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Indian
Diet: Halal
Servings: 4 servings
Author: Richa

Ingredients

For palak paste

  • ½ cup blanched palak refer note 1
  • 1 cup fresh coconut scraped
  • 1 cup fresh coriander leaves with tender stems
  • 4-5 garlic cloves whole
  • 1 inch piece ginger peeled
  • 3 green chillies whole
  • ⅓ cup onion roughly chopped
  • 1 teaspoon cumin seeds
  • 8 cashew nuts soaked in hot water for 15 minutes

For the gravy

  • 5 boiled eggs cut into 5-6 slices (note 1)
  • 2 tablespoons coconut oil or any neutral flavoured cooking oil
  • ¾ cup water divided
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • ¾ teaspoon salt
  • 1 teaspoon finely chopped coriander leaves

Instructions

  • Add all the ingredients for palak paste to the mixer, add ¼ cup of water and grind to a smooth paste. Set aside.
    ½ cup blanched palak, 1 cup fresh coconut, 1 cup fresh coriander leaves with tender stems, 4-5 garlic cloves, 1 inch piece ginger, 3 green chillies, ⅓ cup onion, 1 teaspoon cumin seeds, 8 cashew nuts, ¾ cup water
  • Heat oil in a pan on low heat, add the palak paste and saute for a minute.
    2 tablespoons coconut oil or any neutral flavoured cooking oil
  • Add coriander powder, garam masala, salt, mix to combine and saute for a minute.
    1 teaspoon coriander powder, ¾ teaspoon salt, 1 teaspoon garam masala powder
  • Cover the pan with a lid and cook for 6-7 minutes on low while stirring occasionally till the oil separates from the sides of the masala.
  • Add sliced eggs, stir gently and cook for 1-2 minutes. Top with fresh coriander and serve.
    1 teaspoon finely chopped coriander leaves, 5 boiled eggs

Video

Notes

  1. To get ½ cup blanched palak: Boil 1 ½ cups of water, add 1 bunch (approx. 20-25 leaves/110 gms) of palak leaves and cook briefly for 30 seconds. Immediately dip into the bowl of ice cold water. Blanched palak is dipped in ice cold water so it retains the color.
  2. Stems of coriander leaves give a very good flavour, so try to add it in the paste.
  3. Coconut oil gives the authentic flavour to the gravy which may be replaced with any other cooking oil of your choice.

Nutrition

Calories: 269kcal | Carbohydrates: 11g | Protein: 10g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 233mg | Sodium: 640mg | Potassium: 268mg | Fiber: 4g | Sugar: 4g | Vitamin A: 957IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 2mg