Saucepans and Spices

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DHABA STYLE PALAK ANDA CURRY -SPINACH EGG CURRY

Shilpa Anand

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