Spinach Egg Curry Recipe (2024)

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Spinach Egg Curry is a delicious Indian curry with boiled eggs in green gravy. This egg curry recipe is wholesome, nutritious, and finger-licking good. Be sure to watch the video!

Spinach Egg Curry Recipe (1)Pin

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!

Spinach Egg Curry Recipe (2)Pin

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:

  • It is high in fibre
  • It is 100% gluten-free
  • It has a lot of iron and protein
  • It is a fantastic way to eat spinach
  • You can make the curry paste in advance

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.

Spinach Egg Curry Related FAQs

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.


More Spinach Recipes For You

Spinach Puri

Spinach Chana Dal

Spinach Oats Porridge

Creamy Spinach Pasta

Spinach Corn Sandwich

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Spinach Egg Curry Recipe (5)Pin

Spinach Egg Curry Recipe

Spinach Egg Curry is a delicious, gluten-free Indian style curry with boiled eggs in spinach gravy. Learn how to make this easy curry in a few simple steps.

5 from 4 votes

Print Pin Rate

Course: Main Course

Cuisine: Indian

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 307kcal

Author: Hina Gujral

  • Saucepan

  • Blender

  • Heavy Bottom Kadhai


For the spinach puree

  • 1 kilogram fresh spinach leaves
  • 1 green chili (optional)

Ingredients for the gravy

  • 6 hard boiled eggs
  • 2 tablespoon ghee
  • 1 whole bay leaf (tej patta)
  • 1 teaspoon cumin seeds (jeera)
  • 1 cup chopped onion
  • 2 tablespoon finely chopped ginger & garlic
  • Salt to taste
  • 1 teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon Garam Masala ( see recipe )

Ingredients For Tempering:

  • 1 tablespoon ghee
  • 1 teaspoon cumin seeds (jeera)
  • 2 whole dry red chilies


Blanch & Puree Spinach:

  • Boil water in a large saucepan with a pinch of salt. In another bowl, keep ice-cold water ready. Set aside.

  • Add cleaned, washed spinach leaves in the boiling water. Cook for 40 – 50 seconds or till the spinach leaves turn tender. Turn off the heat.

  • Drain the water and immediately transfer the blanched spinach in ice-cold water. This blanching step helps in retaining the green color of the spinach leaves.

  • Blend the blanched spinach leaves and green chili to a smooth puree. Keep aside while preparing the gravy.

Boil Eggs:

  • 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, place the eggs under cool running water to stop the cooking process. This method also helps to peel the eggs easily.Peel and slice the eggs into equal halves. Keep aside.

Prepare Gravy:

  • Heat ghee in a deep saucepan over medium flame. Add bay leaf, cumin seeds, and chopped ginger and garlic. Fry till garlic turns light golden in color.

  • Next, add the chopped onion. Fry over low heat till onion becomes golden in color.

  • Add the spinach puree and mix nicely. Season with salt and spices. Stir to combine. Cook for 1 – 2 minutes.

  • Slice the boiled eggs and fold gently in the spinach gravy. Simmer the curry for 1 – 2 minutes while you prepare the tempering.

Prepare Tempering (Tadka):

  • Heat ghee in a small pan. Add cumin seeds and dry red chili in the hot ghee. Fry for 1 – 2 seconds or till the aroma of cumin seeds is released. Pour this tempering over the spinach curry.

  • Serve Palak Anda Curry warm with naan ( see recipe ), chapati or steamed basmati rice.

Recipe Notes:

  • Blanching spinach leaves help retain its nutrients and the bright green color.
  • After adding the spinach puree in onion masala no need to cook the curry for too long as spinach is already cooked.
  • If you prepare, add a tablesoon or so of cream in the curry to make it more creamy and rich.
  • Tempering curry before serving is optional. You can add dry red chilies while roasting the ginger and garlic.
  • You can subsitute eggs with paneer, tofu, chickpeas, potato or soya chunks.
  • If the consistency of the curry seems too thick, add ¼ Cup of water to get the desired consistency.


Calories: 307kcal | Carbohydrates: 16g | Protein: 17g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 309mg | Sodium: 351mg | Potassium: 1585mg | Fiber: 7g | Sugar: 4g | Vitamin A: 24144IU | Vitamin C: 75mg | Calcium: 304mg | Iron: 9mg

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Spinach Egg Curry Recipe (2024)


What is the difference between egg curry and egg masala? ›

Egg curry masala is a blend of spices that is specifically formulated to enhance the flavours of egg curries. It adds depth, aroma, and a hint of heat to the dish. While there can be variations in the specific ingredients used, here is a common recipe for egg curry masala: Coriander seeds.

Can we mix Palak and egg? ›

Eggs offer high-quality protein and spinach provides a range of essential minerals and vitamins. An egg and spinach breakfast can provide a variety of health benefits as part of a balanced diet and can help you meet your daily nutrient recommendations. Spinach is high in calcium, iron, magnesium, and vitamin A.

Why is egg curry so important? ›

Egg curry is highly nutritious food, especially for children as it is loaded with proteins, calcium, healthy fats, vitamins, and minerals which is much needed for healthy growth. Added to that, eggs are the only food source that naturally contains Vitamin D essential for calcium absorption and bone development.

What is the Indian seasoning that tastes like eggs? ›

Kala namak (or black salt) is a sulphurous salt used in Indian cooking, and is what gives this seasoning its signature flavour. Kala namak can be found in the Asian section of most large grocery stores, or through online shops such as Amazon.

How do you reduce the bitterness in egg curry? ›

The basic and simplest thing to reduce bitterness caused by burnt masala is to add some dairy product like milk cream or some milk or curd and little bit of sugar….. Add some sweet substance whether it may be sugar or jaggery or honey etc .

What should not be mixed with spinach? ›

Overly Sweet Foods: Spinach generally has a mildly bitter or earthy flavor, which may not complement very sweet foods or desserts.

Do you cook spinach or eggs first? ›

Heat the oil in a non-stick frying pan. Add the spinach and stir until it wilts. This will take about 2 minutes. Add the eggs to the pan and stir to combine with the spinach and to allow the eggs to reach the bottom of the pan.

What should not be mixed with eggs? ›

Avoid pairing eggs with these items
  1. Soya milk. Like egg, soya milk, too, is rich in protein. ...
  2. Tea. Many people like to have eggs with tea. ...
  3. Yoghurt. Another food that you should completely avoid consuming with eggs is yoghurt. ...
  4. Sugar and banana. It's better not to combine sugar and bananas with eggs. ...
  5. Meat. ...
  6. Citrus fruits.
Oct 12, 2023

Why does egg curry taste bitter? ›

Your curry can taste bitter if the spices and garlic are burnt or if you've added too much fenugreek to the dish. You see, the secret to cooking a delicious curry recipe is to create a spicy paste and slowly cook it before adding your meat.

Why do Chinese eat so many boiled eggs? ›

They are a convenient and an affordable source of protein. Chinese consider hard-boiled eggs to be a symbol of good luck.

Is egg curry good for weight loss? ›

Eggs are considered beneficial for weight loss due to their high protein content and nutritional profile. They are a great source of protein which can support metabolism and promote fat loss. The protein in eggs also helps in increasing satiety and reducing overall calorie intake.

What is the difference between masala and curry? ›

Curry doesn't necessarily contain any ground spices but relies on chilli peppers, cloves, cardamom pods, cinnamon sticks, cloves, bay leaves and peppercorns for flavour. The word Masala, on the other hand, means spice mix. It refers to a spice mix of ground seeds like coriander and cumin.

Are masala and curry the same? ›

Ultimately both curry powder and masala are blended spice mixes that can be added to food to pack a spicy and aromatic kick. In the end, the difference boils down to the different mix of spices, masala being more of a warming aromatic blend and curry powder being more of an earthy blend.

Which is better masala or curry? ›

Both of these dishes have a lot of saturated fat—but in general, chicken dishes will be better for you than those made with other meats. Chicken tikka masala has more protein and less fat (7 grams) than chicken curry (4 grams) because chicken curry contains ghee or oil, whereas chicken-tikka masala does not.

Is chicken masala and curry the same? ›

There will be chicken curry, chicken masala, chicken roast, chicken fry, and so on. Chicken masala and chicken curry are almost similar in preparation, the only difference being that in chicken masala, the curry sauce has been reduced so that it is very thick and coats the chicken pieces thickly.

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