Palak Anda Curry (Spinach Egg Curry)

INGREDIENTS:

Olive Oil 2 tbsp

Cumin Seeds 2 tsp

Green Chilies 3 (finely chopped)

Garlic 4 cloves (chopped) feel free to add 1 or 2 more cloves

Ginger 1 inch piece (chopped)

Onion 2 medium (chopped)

Tomatoes 2 (chopped)

Red Chili Powder 1/2 tsp

Coriander Powder 3 tsp

Fresh Spinach 1 10 ounce bag (washed, boiled, & grinded)

Eggs 8 (boiled & peeled)

Water 1 to 1 1/2 cups

Garam Masala 1 tsp

Mango Powder 1/2 tsp (optional)

DIRECTIONS:
1. Start by boiling a pot of water on high heat.

2. Chop the green chilies, ginger, and garlic.

3. Chop the onions.

4. Wash the spinach and set aside.

5. Once the water boils, add the spinach leaves to the boiling water.

6. Allow the leaves to cook for 3 minutes on medium heat.

7. Drain and allow this to cool.

8. Using the same pot, add fresh water and boil 8 eggs on medium-high
heat.

9. Heat a another pot on medium heat, add oil, add cumin seeds.

10. Once they sizzle, add the green chilies, ginger, garlic, and onions.
Season with salt and stir. Allow the onions to cook for 10 minutes or until
golden brown.

11. In the meantime, chop the tomatoes.

12. Now transfer the cooked spinach leaves to a Magic Bullet or Blender.

13. Grind until smooth. Set aside.

14. Check on the onions, once done, add the tomatoes, red chili powder,
and coriander powder. Combine.

15. Cover and allow this to cook for 10 minutes until a onions-tomatoes
combine.

16. This is what you should have.

17. Now add the pureed spinach. Combine and allow this to cook for 5-8
minutes uncovered.

18. Check on the eggs, once done, drain and peel them.

19. Slice the eggs in half, I removed the yolk out of a few of them due to
unwanted fat and cholesterol. Dont discard all the yolks, the yolks do
contain nutrition and will add creaminess to this curry.

20. Notice the spinach is now a darker green, add the egg yolks.

21. Add water and combine.

22. Smash a few yolks just like that this will add creaminess to the
curry.

23. Cover and allow the gravy to cook for 5 minutes.

24. This is what you should have.

25. Add garam masala.

26. Add mango powder, this is optional, but I added a little which gave
the curry a great tangy flavor.

27. Serve with rice and/or naan!