This Spinach Egg Curry is the easiest way you add spinach to your family diets without hearing any complaints. It’s fresh, creamy, and the coconut-coriander gravy makes spinach taste absolutely yummy.
This green egg curry is a delicious fresh spin on the classic anda curry. Inspired by the Hyderabadi egg curry, this version uses a vibrant green curry base made from spinach, coconut, and coriander, instead of the usual onion-tomato base. It’s creamy without being heavy, and the coconut gives it this lovely nuttiness and boost of flavor that really takes this dish up a few notches.
The whole thing comes together in about 20 minutes, which makes it perfect for a weeknight. If palak paneer or egg bhurji are already regulars in your house, this egg palak curry is a superb way to combine the two flavors.
Ingredients for Green Egg Curry
Palak Paste: Blanched palak, fresh coconut, coriander leaves with tender stems, garlic, ginger, green chillies, onion, cumin seeds, soaked cashews. This forms the base of the curry and gives it that vibrant green colour and fresh flavour.
Eggs: Boiled and sliced, they soak up the gravy while still holding their shape.
Spice Powders: Coriander powder and garam masala to add warmth and depth to the curry.
Oil: Coconut oil or any neutral cooking oil for cooking the gravy.
Seasoning & Herbs: Salt and fresh coriander leaves to finish.
Frequently Asked Questions
Yes. This spinach egg curry works really well with paneer, tofu, chicken, prawn, or even boiled chickpeas. Just add them in place of eggs and adjust the cooking time accordingly.
Paneer is the closest swap in terms of texture and richness. Tofu works well too, especially if you pan-fry it lightly before adding to the gravy.
You can try this with methi leaves or a mix of spinach and bathua. Keep in mind that methi will add a slight bitterness, so balance it with a little extra coconut or cashew.
It’s already very close. Just swap the eggs for tofu or chickpeas, and you’ll have a completely vegan curry with the same creamy texture.
Richa’s Top Tips
- Don’t overcook the palak while blanching. Just 30 seconds is enough. Overcooking dulls the colour and takes away that fresh flavour this curry is all about.
- Always shock the blanched palak in ice-cold water. This step locks in the bright green colour and keeps the paste looking vibrant.
- Cook the masala on low heat and give it time. You’ll know it’s ready when the oil starts to separate at the edges. That’s when the raw flavours are gone.
- Add the eggs gently and don’t overmix. Since they’re sliced, they can break easily. A light stir is enough to coat them in the gravy.
Storage Tips
- The curry: Store in an airtight container in the fridge for up to 2 days. The flavours deepen as it sits, but the colour may dull slightly.
- Reheating: Warm gently on low heat, adding a splash of water if the gravy has thickened too much.
- Freezing: Not recommended. The coconut-based gravy can split and lose its texture once thawed.
Serving Ideas
This green egg curry pairs beautifully with a lot of things, and here are a few that we love:
- Lachha Paratha: Soft, flaky parathas with this creamy curry make for a really satisfying meal. Tear, scoop, and enjoy every bite.
- Jeera Rice: A simple bowl of cumin rice with this curry is perfect for a quick, comforting weeknight dinner.
- No Yeast Naan: If you’re in the mood for something a little indulgent, scoop up the gravy with warm, soft naan.
- Tender Coconut Appam: Soft, lacy appams with a fluffy centre are perfect for soaking up this coconut-based gravy.
Did You Know?
Spinach is actually more nutritious for you when it’s cooked rather than raw. Light cooking like in this curry helps your body absorb more iron, calcium, and antioxidants by breaking down compounds that block their absorption. It’s also naturally rich in vitamin A for eye health, vitamin C for immunity, and vitamin K which plays a key role in bone strength. Spinach also contains folate and magnesium, which support energy levels and overall health. So this creamy green gravy isn’t just comforting, it’s helping you get more out of every bite.
This green anda curry recipe is light but full of flavour, and it’s a really nice way to bring spinach into a meal without it feeling like you’re trying too hard to eat healthy. Serve it hot, take your time with it, and make sure you’ve got something on the side to scoop up all that green gravy.
If you try it, tag me on Instagram @my_foodstory. I’d love to see how it turns out in your kitchen.
Watch Green Egg Curry Recipe Video
Green Egg Curry | Anda Palak
Ingredients
For palak paste
- ½ cup blanched palak refer note 1
- 1 cup fresh coconut scraped
- 1 cup fresh coriander leaves with tender stems
- 4-5 garlic cloves whole
- 1 inch piece ginger peeled
- 3 green chillies whole
- ⅓ cup onion roughly chopped
- 1 teaspoon cumin seeds
- 8 cashew nuts soaked in hot water for 15 minutes
For the gravy
- 5 boiled eggs cut into 5-6 slices (note 1)
- 2 tablespoons coconut oil or any neutral flavoured cooking oil
- ¾ cup water divided
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- ¾ teaspoon salt
- 1 teaspoon finely chopped coriander leaves
Instructions
- Add all the ingredients for palak paste to the mixer, add ¼ cup of water and grind to a smooth paste. Set aside.½ cup blanched palak, 1 cup fresh coconut, 1 cup fresh coriander leaves with tender stems, 4-5 garlic cloves, 1 inch piece ginger, 3 green chillies, ⅓ cup onion, 1 teaspoon cumin seeds, 8 cashew nuts, ¾ cup water
- Heat oil in a pan on low heat, add the palak paste and saute for a minute.2 tablespoons coconut oil or any neutral flavoured cooking oil
- Add coriander powder, garam masala, salt, mix to combine and saute for a minute.1 teaspoon coriander powder, ¾ teaspoon salt, 1 teaspoon garam masala powder
- Cover the pan with a lid and cook for 6-7 minutes on low while stirring occasionally till the oil separates from the sides of the masala.
- Add sliced eggs, stir gently and cook for 1-2 minutes. Top with fresh coriander and serve.1 teaspoon finely chopped coriander leaves, 5 boiled eggs
Video
Notes
- To get ½ cup blanched palak: Boil 1 ½ cups of water, add 1 bunch (approx. 20-25 leaves/110 gms) of palak leaves and cook briefly for 30 seconds. Immediately dip into the bowl of ice cold water. Blanched palak is dipped in ice cold water so it retains the color.
- Stems of coriander leaves give a very good flavour, so try to add it in the paste.
- Coconut oil gives the authentic flavour to the gravy which may be replaced with any other cooking oil of your choice.
Nutrition
This article was researched and written by Harita Odedra.
The post Creamy and Healthy Green Egg Curry appeared first on My Food Story.
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