DHABA STYLE PALAK ANDA CURRY -SPINACH EGG CURRY

INGREDIENTS 

• 3-4 onions, finely chopped 

• 2 tomatoes, finely chopped 

• ½ cup curd(yogurt) 

• 1 tsp Shilpa’s Masala Mill Kashmiri chilli powder 

• ½ tsp turmeric powder 

• 1 tsp coriander powder 

• 8-10 hard-boiled eggs, pan-fried with oil and little Kashmiri chilli powder and turmeric powder

2-3 tbsp Mustard oil 

• 1 tsp Cumin seeds 

• 1tsp black pepper 

• 2-4 green cardamon 

• 4-5 cloves 

• 3-4 dried red chillies 

• 1-2 bay leaves 

• 1-2 tbsp ginger garlic paste 

• ½ kg Spinach, blanched and puréed with 2-4 green chillies

• ½ tsp Shilpa’s Masala Mill Special garam masala 

• ½ tsp Shilpas Masala Mill Kitchen King Masala 

• 1 tbsp Kasuri methi 

• Salt to taste 

• Coriander leaves for garnish 

INSTRUCTIONS 

In a bowl mix together the yogurt, Kashmiri chilli powder, coriander powder and turmeric. Keep aside to use later

heat oil in a pan 

• Add cumin seeds, bay leaves, dried red chillies, cloves, black pepper  and cardamon 

• Add onion and fry until golden brown 

• Add ginger-garlic paste 

• Add salt and tomatoes

Continue to fry until tomatoes are softened 

• Add the yoghurt mix and mix well

Continue to bhunao the mix until oil separates 

• Add the spinach purée

Add water and Simmer for a few minutes 

• Add garam masala and /or Kitchen king Masala  and kasuri methi 

• Add the boiled and pan-fried eggs

Cover and simmer for 4-6 minutes 

• That’s it, your delicious egg curry is ready 

• Garnish with coriander and enjoy with parathas, rice