Anda Palak Recipe – Pakistani Style Egg Spinach Curry

Step 1: Prepare the Boiled Eggs

Peel 9 boiled eggs. Wash them thoroughly. Make small slits on the surface of each egg. This allows the spices to penetrate and prevents them from bursting during cooking.

Step 2: Fry the Eggs

Heat 2 tablespoons of oil in a pan. Add 1 teaspoon of turmeric powder, 1/2 teaspoon of red chilli powder, and a little bit of salt to the oil. Mix well. Add the prepared boiled eggs to the pan. Cook on medium heat, turning occasionally, until the eggs achieve a light golden-brown color.

Step 3: Remove Eggs and Prepare Spinach

Once the eggs are lightly browned, remove them from the pan along with the spiced oil and set aside. Clean and wash 2 bunches of spinach. Finely chop the spinach, including the stalks. (Alternatively, you can boil and grind the spinach if preferred).

Step 4: Sauté Aromatics

In the same pan, add 6 tablespoons of oil and heat it. Add 3 dried red chilli peppers and 1/2 tablespoon of whole cumin seeds. Sauté for a few seconds until fragrant. Add 2 chopped medium-sized onions and cook until they turn a light pink color, being careful not to overcook them.

Step 5: Add Ginger-Garlic and Spices

Add 1 tablespoon of ginger and garlic paste to the onions and cook for 1 minute. Then, add 1/2 tablespoon of red chilli powder, 1/2 teaspoon of turmeric powder, and 1/2 tablespoon of salt. Mix well and cook for 1 minute.

Step 6: Cook Tomatoes and Dry Spices

Add 2 small pieces of cinnamon sticks and 2 chopped medium-sized tomatoes. Cook until the tomatoes are fully mixed and softened. Add 1 teaspoon of coriander powder and 1 teaspoon of cumin powder. Mix thoroughly.

Step 7: Simmer Spinach

Add the finely chopped spinach to the pan. Mix it with the spices. Set the heat to medium and cook the spinach. Remember that spinach contains natural salt, so adjust salt accordingly. Cover the pan with a lid, reduce the heat to low, and cook for 10 minutes.

Step 8: Add Yogurt and Water

After 10 minutes, uncover and stir the spinach. Add 1 tablespoon of yogurt (optional, but recommended for flavor and to reduce bitterness). Mix well. Add 1/2 glass of water and stir.

Step 9: Combine Eggs and Finish Gravy

Add the previously fried eggs to the spinach gravy. Pour in any remaining spiced oil from the egg container. Cover the pan and cook on low heat for 5 minutes, allowing the flavors to meld.

Step 10: Final Touches and Garnish

Uncover the pan. Add 1 teaspoon of garam masala powder and 1 tablespoon of dry fenugreek leaves (Kasuri Methi). Mix gently. Stir in 2 tablespoons of cream (or milk). Mix again. Add chopped cilantro, 2 chopped green chillies, and finely chopped ginger. Mix once more. Cover and cook on low heat for 5 minutes.

Step 11: Serve Anda Palak

Uncover the pan and stir. You can adjust the thickness of the spinach gravy to your liking. Increase the heat to high and cook for 1 minute, or until the oil separates from the gravy. The Anda Palak is now ready to serve. Transfer to a serving dish and enjoy with rice or bread.

• Cutting slits in the boiled eggs before frying prevents them from bursting during cooking.

• Adding cream or milk at the end helps to remove any bitterness from the spinach and adds richness.

• Adjust the consistency of the gravy to your preference by adding more or less water.

• If you find it difficult to finely chop the spinach, you can boil it first and then grind it into a paste.

• Instead of cream, you can use milk for a lighter version or if cream is unavailable.

• You can cut the boiled eggs into two halves instead of making slits.