Green Egg Curry
Servings Prep Time
4people 25minutes
Cook Time
40minutes
Servings Prep Time
4people 25minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Clean spinach with running water and keep it aside.
  2. Boil 2 cups of water in a pot, add spinach and corn and stir it for about a minute. Remove the spinach from boiling water and place it in to cold water and drain it in about a minute. Boil corn for about half a minute more and drain it out from hot water.
  3. Grind spinach and corn in to blender and make a puree. Keep it aside.
  4. Boil all the eggs and peel them off. Fork it with using fork all around. Heat 1 tsp oil in non-stick pan and roast eggs from all side. Once it done, keep it aside.
  5. Heat oil in a kadhai at medium heat, add cumin seeds, once cumin seeds gets brown, add bay leaves,cinnamon stick, mace, cardamon, cloves in to it and saute it for 30 sec. Add onion and ginger-garlic paste and salt. Saute for about 10-12 min until onion gets golden brown.
  6. Add tomato and turmeric powder, cook till tomato gets mushy. Add coriander powder, cumin powder, chili and pepper powder and saute it for 1 min. Once it done, turn off the heat. Let it cool. Grind the masala with 1/2 cups of water and make a puree.
  7. Strain it using by big strainer in to same kadhai. Add spinach and corn puree into it. Stir it very nicely and cook at medium heat for about 3 – 4 minutes. Stir continuously. Add garam masala powder and nutmeg powder. Cook for 1 more min without lid. Curry should be of medium consistency. Add water if needed.
  8. Add boiled and roasted eggs in to curry and mix well. Let it cook for about a minute. Turn off the heat.
  9. Transfer the egg curry in to serving bowl. Green egg curry is ready to be served.
  10. The same curry can be used for a veg dish like paneer or tofu. Garnish with grated paneer on top.
  11. Enjoy with paratha or rice.
Recipe Notes

Egg curry recipe