Looking out for some real healthy
food- Anda palak curry loaded with goodness of iron and protein is here for you.
We all drool over the veggie’s delight “palak paneer”, but palak or spinach
goes exceptionally well with non- vegetarian stuff also. I remember eating the
luscious mutton palak cooked with desi ghee at Connaught place, Delhi and it
was just amazing. I have paired palak with dals..chicken..corn and everything has
turned out well. So in this recipe the lovely pairing of “egg” and “palak” has
been done- The result is utterly butterly egg curry. Do try the recipe and let me
know if this pairing excited your taste buds.
Anda Palak curry or Egg spinach curry
Serves : 3-4 persons
Ingredients:
Eggs- 6 (boiled)
Onions (medium) - 2 (Finely
chopped)
Tomatoes (large)- 1 (finely
chopped)
Palak or spinach- 4 bunches (Blanched
for 10 minutes in water and grounded to a fine paste)
Ginger-garlic paste- 1tbsp
Cumin seeds- 2tsp
Chicken masala- 1 tbsp
Garam masala- 2tsp
Chilly powder- 1 tbsp
Turmeric powder- 1tsp
Butter- 1 tbsp
Oil- 1 tbsp
Ghee- ½ tbsp.
Salt to taste
Water- ½- 1 cup
Procedure:
Take ghee in a pan and fry the boiled eggs till golden brown on all the sides. Keep it aside, take a Kadhai or pan and heat oil in it. Put the cumin seed, let it splutter and then add the onions along with the turmeric powder. Sauté it well and after it turns translucent add the ginger garlic paste and fry it well till the raw smell disappears. Then add the tomatoes, mix it well and add the chicken masala, chili powder, salt and drizzle the pan with little water. Cook the masalas well for about 15-20 minutes, till thin layer of oil appears on the sides of the masala. After that add the palak paste and cook for 5 more minutes. Add eggs and water, as per your desired gravy consistency; let it simmer for 5 more minutes. Finally sprinkle some garam masala and add butter to it. Switch off the flame and let it rest for 5 minutes before serving.
Take ghee in a pan and fry the boiled eggs till golden brown on all the sides. Keep it aside, take a Kadhai or pan and heat oil in it. Put the cumin seed, let it splutter and then add the onions along with the turmeric powder. Sauté it well and after it turns translucent add the ginger garlic paste and fry it well till the raw smell disappears. Then add the tomatoes, mix it well and add the chicken masala, chili powder, salt and drizzle the pan with little water. Cook the masalas well for about 15-20 minutes, till thin layer of oil appears on the sides of the masala. After that add the palak paste and cook for 5 more minutes. Add eggs and water, as per your desired gravy consistency; let it simmer for 5 more minutes. Finally sprinkle some garam masala and add butter to it. Switch off the flame and let it rest for 5 minutes before serving.
Anda Palak curry tastes best with
rotis and zeera rice.
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