Palak saag or Spinach in Hindi is very easily combined with egg and churnout a beautiful master piece. I recently made a thali full of different food but the most interesting was Saagwala Anda Curry.
Saagwala Anda Curry is also commonly known as Egg Chamman which consists of boiled egg cooked in a combination of spicy spinach creamy thick gravy. An amazing combination that can be eaten with roti, chapatti, naan or phulkas.
Do let me know how it turns out at your end. Would love to know your review.
Saagwala Anda Curry
Saagwala Anda (Eggs in Green Gravy)
For the Spinach Paste/Puree
Bring a pot of water to boil with a pinch of salt. Add the chopped and cleaned spinach leaves in this and blanch them for few minutes.
Keep another bowl of ice cold water ready and transfer the blanched spinach to it. This step ensures that the spinach maintains its color and doesn't get oxidized too soon.
Puree it along with one green chilli and keep it seperately.
Heat Oil in a deep pan/wok over medium flame.
Add bay lead anf fry for few seconds and immediately add cumin seeds. Let them crackle for few seconds.
Add the chopped onion and fry it for 2 minutes before adding the ginger garlic paste. Cook everything for 2 to 3 minutes.
Add the tomato paste and fry for a couple of minutes. Time to add the spices - turmeric, red chilli, coriander powder. Add the salt too and cook till the oil separates from the masala.
Add the spinach puree. If the gravy gets too thick, add 1.2 cup of water and cook it on a low to medium flame for 10 - 15 minutes.
Then add the garam masala and cream to the cravy and bring it to a stir. If you wish to not use cream this can be easily replaced by Almond milk or coconut cream too.
Slice the hard boiled eggs and add them gently to the gravy.
Serve this with a topping of cream. Serve it hot with naan or kulcha.