Thursday, October 13, 2016

Spinach Egg Curry


Cooking oil: 2 tsp.
Boiled eggs: 4 (How to make perfect hard-boiled eggs)
Spinach: 500 gm
Cumin seeds: 1 tsp.
Mustard seeds: 1/2 tsp.
Onion (chopped finely)
Ginger-garlic paste: 3 tsp.
Coconut milk: 1 cup
Tomato (finely chopped): 2
Salt to taste
Red chili powder: 1 tsp.
Garam masala: 1 tsp.
Mango powder: 1 tsp.
Black pepper: 1/2 tsp.

  1. Blanch the spinach and grind to a puree and keep aside.
  2. Heat oil and add the cumin seeds and mustard seeds and let them splutter. 
  3. Add the chopped onion and fry until it's transparent. 
  4. Add the ginger-garlic paste and let cook until the raw smell goes away. 
  5. Add the coconut milk and mix well. Let cook for about 5 minutes. 
  6. After 5 minutes, add the tomatoes and sprinkle salt. Let cook until the tomatoes are soft and mushy. 
  7. Add the dry spices: red chili powder, mango powder and garam masala. Mix everything, cover and let cook for another 5 minutes. 
  8. Remove the cover and add the spinach puree. Mix well. We don't need to cook more at this stage as the spinach is already cooked in the process of blanching. 
  9. Add the boiled eggs (whole or halved) and turn off the flame. Sprinkle black pepper and serve hot! 

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