Friday, March 4, 2016

Spicy Palak Egg Curry.

Spicy Palak / Spinach Egg Curry ..... A very very tasty dish .... 

Palak matar, paneer palak, palak pulav, palak soup are done most of the time. So to make palak a bit more appetizing, I thought of preparing Palak Egg Curry. A lovely dish I must say, simple and tasty. Goes well with fried rice, ghee rice, roti, paratha. I recommend this dish to all those who love eating eggs. Spinach and eggs are both good for health so do try this out and enjoy with your family.

Here is the simple recipe ….
Clean and chop 2 bundles of palak leaves roughly. You should have about 8-10 cups. Wash in plenty of water and put it in a pressure cooker with ½ cup of water and cook to 2 whistles. Let the pressure drop on it own. Remove and when cool grind to a smooth thick puree. Keep this ready aside. You should have about 6 cups of thick puree.

Hard boil 3-4 eggs in plenty of water and shell them and keep them ready. 

Peel and chop into fine pieces 2 large onions and keep them ready. 

Peel off and finely chop 12-15 large garlic cloves and keep them ready.

Wash and chop to fine pieces 2 large size ripe tomatoes and keep them ready.

Heat ½ cup of oil in a thick bottomed kadai, when hot add in the garlic pieces and fry till they turn into light brown, now add in the chopped onions and further fry till they are almost brown. Add ½ cup of cashew pieces and 8-10 curry leaves and fry till all turn into brown colour. 

Now add in the masala powders one by one …. 1 tsp turmeric powder, 2 tsp of red kashmiri chilly powder, 1 tsp jeera powder, 1.5 tsp of coriander powder, 1 tsp garam masala powder, 1 tsp fennel seeds powder and fry wel. Sprinkle some water if necessary. Now add in the tomatoes and mix well. Cook on low heat for a minute and then add in the cooked and ground palak puree. Add salt to taste and bring to a boil on high heat. Lower the heat and let simmer for 5-10 minutes. Keep the consistency of the gravy thick, so watch while you add water. 

Cut 3 eggs into halves or you can give slits and keep them whole. Add in the halved eggs to the curry and mix well. Grate the white part of the 4th egg and add to the curry. You can add in the inner yellow yolk as it is to the curry. Mix the curry well and let simmer for 2 minutes. Remove and serve hot with Laccha paratha / plain roti / fried rice / ghee rice etc.

No comments:

Post a Comment