The Egg Curry
Still not tried boiled eggs in a curry? Oh my god! eggs in a thick, creamy Indian curry taste simply divine. Indeed a treat for egg lovers. The idea of spinach egg curry sounds perfect when there is an abundant supply of tender baby spinach leaves. What a delicious, blissful green curry (try my freezer-friendly green curry paste) we’ve got going on, just in time for the icy-cold winter days. Popeye will be so proud of my spinach curry!
USPs Of Spinach Curry
What makes this egg curry so unique?
Here are a few pointers that can convince you to try this egg curry recipe:
Key Ingredients & Substitutes
I am listing down key ingredients for this curry for your grocery shopping and their best possible substitutes: Fresh Spinach Leaves (palak) – You can use frozen spinach or readymade spinach puree Eggs – only hard-boiled eggs work for this curry. Ghee – replace it with butter, olive oil, or coconut oil Whole Dry Red Chilli – to keep curry minimal spicy, skip using it. How to blanch spinach for the curry? The blanching of spinach is done to retain the lovely green colour and its nutrients. Clean and rinse spinach with water to remove dirt particles. Next, place a bowl of ice-cold water next to the stovetop. Boil water in a saucepan with a pinch of salt. Once the water starts boiling, add the cleaned spinach leaves to the hot water (image 1). Cook for about 40 – 50 seconds until the colour of the leaves turns bright green. Turn off the heat (image 2). Transfer the leaves immediately to the bowl of ice-cold water ( image 4). This step stops the cooking process and retains the leaves’ green colour. After this last step, you can use the blanched spinach leaves to make puree. Can I use frozen spinach for this curry recipe? You can use frozen spinach or readymade spinach puree to make this curry. Defrost the frozen leaves before making the puree. But in my personal experience, the taste, texture, and color of the curry will not be as good as the one made with fresh spinach leaves. How to hard boil eggs perfectly? Place eggs in a large saucepan. Fill the saucepan with water till the eggs are immersed. Season the water with salt. Bring water to a boil over high heat. Boil the eggs for about 6 – 7 minutes over medium-high heat After 6 minutes, transfer the eggs to a bowl filled with ice-cold water. Allow the boiled eggs to sit in the cold water for a minute. Or you can also place the eggs under running water to stop the cooking process. This method also helps to peel the eggshells easily. Remove the shell of the boiled eggs, slice them into halves length-wise, and they are ready to add to the curry. How to make spinach curry without eggs? You can replace eggs with – paneer (cottage cheese), tofu, boiled chickpeas (chana), prawns/shrimps, or pre-cooked boneless chicken.
Watch Spinach Egg Curry Video
Serving Suggestion
Spinach Egg Curry is a hearty Indian main course dish. You can serve it with any Indian flatbread – chapati, roti, naan, or tandoori roti. If you are a rice lover like me, don’t hold back from enjoying this egg curry with basmati rice or brown rice. Either way, it tastes delicious. Store the leftover curry in the refrigerator in an airtight container. It remains fresh for 2 days. Reheat in a frying pan over medium flame. If the curry seems too thick, add 1 – 2 tablespoons of cooking cream.
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