Chef’s Nectar, “Kolhapuri Palak/Spinach Egg Curry” A pungent dish which will win your heart with love!❤️


One of the favorite coastal dish which has its own special way of cooking

Egg curry Anda curry have so many different versions, A dish which every one like the most, A spicy, flavorful, and easy Indian Egg Curry with hard boiled eggs cooked in aromatic, pungent and hot Indian spices with palak/ Spinach and coconut. This dish is very much common and popular in the Maharashtra and Konkani region. Lets enjoy this splendid dish with roti/ naan or paratha.

Ingredients for making the Egg Palak/Spinach Curry

  • 1 sliced onion
  • 3-4 cloves garlic
  • Half inch ginger
  • 4 green chillies
  • 7-8 almonds
  • 1 tsp Jeera/Cumin seeds
  • 1/2 cup grated coconut
  • 2 bay leaves
  • 2-3 cloves
  • 1 tbsp poppy seeds
  • 3-4 dried red chillies
  • 1 tsp Haldi/ turmeric
  • 2 tomatoes
  • 1 cup spinach
  • 1 tbsp garam masala
  • Salt as required
  • Cooking oil as desired
  • 6 hard boiled eggs
  • Chopped fresh coriander leavesfor garnish

Method of making egg palak/ spinach curry

  • In this preparation, First grind all the aromatic ingredients like: onions, garlic, ginger, green chillies and almonds to a smooth paste.
  • Heat oil in a pan then add cumin seeds and then add this ground paste.
  • Cook the paste for 3 to 4 minutes. Then add grated coconut, bay leaf, cloves, poppy seeds, red chillies and turmeric powder. Mix and saute for another 5 to 6 minutes.
  • Add tomatoes and adjust the seasoning and Saute it till the tomatoes are cooked.
  • Add spinach leaves and garam masala. Saute for another 2 minutes. Take it off the flame and let it cool.
  • Transfer it to the grinder and blitz it to a smooth paste. Cut boiled eggs in half and add oil in the same pan and place the boiled egg face down in it. Let it fry for 2 minutes so that the leftover masala coats the egg and chars it. Take it off the pan carefully.
  • Add the ground paste back onto the pan and bring it to a boil. Adjust salt as required.
  • Add water to get the desired consistency.
  • Serve this special delicacy by add the egg and garnish it with chopped fresh coriander leaves, accompanied with Roti/ naan or paratha.

Please Note

I just make it a different version of this egg curry you can avoid adding spinach to get the actual authentic dish, rest all the ingredients would be remain same a rich dish with grated coconut will make this dish more nutritious and healthy.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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