Egg Spinach Gravy Recipe
Ingredients
For Boiling and Preparing the Spinach:
1) 1 large bunch of Spinach (Palak)
2) 1 tsp Salt (for boiling)
3) 1 tsp Sugar (for preserving color)
For the Spinach Paste:
4) 3-4 Green chilies
5) A handful of Coriander leaves (with stems)
For Frying the Eggs:
6) 8 Boiled eggs
7) 1/2 cup Mustard oil (or any oil of your choice)
For the Masala:
8) 1 tsp Cumin seeds
9) 2-3 Cloves
10) 1/2 tsp Black pepper
11) 3 Green cardamoms
12) 1 Large cardamom
13) 1 small piece of Cinnamon stick
14) 1 Bay leaf
15) 4 Medium-sized Onions (finely chopped)
16) 1 tbsp Ginger-garlic paste
17) 2 Medium-sized Tomatoes (finely chopped)
18) 1 tsp Salt (adjust to taste)
For the Spices:
19) 1/2 tsp Turmeric powder
20) 1/2 tsp Red chili powder
21) 1 tsp Kashmiri red chili powder
22) 1 tsp Coriander powder
23) 1 tsp Roasted cumin powder
For the Gravy:
24) 1/4 cup Yogurt (whisked)
25) 1/2 cup Water (for adjusting gravy consistency)
26) 1 tbsp Roasted and crushed Kasuri methi (dried fenugreek leaves)
27) 1/2 tsp Garam masala powder
Let’s Start Recipe
Today, we are going to make a very delicious and flavorful Egg Spinach Gravy in Dhaba style. This dish is super easy to make, and you can serve it with tandoori roti, naan, paratha, or chapati. This is a perfect dish for the cold weather. I’m sure you’re going to love it. Let’s quickly start the recipe!
Step 1: Boiling and Preparing the Spinach
I’ve taken a large bunch of spinach and washed it thoroughly 2-3 times to remove any dirt. Spinach usually has a lot of soil, so make sure to clean it well.
In a pot, bring water to boil, and add 1 teaspoon salt and 1 teaspoon sugar. This helps in maintaining the bright green color of the spinach. Once the water comes to a boil, add the spinach and stir it. Let it boil for 2-3 minutes only.
Don’t overcook it; otherwise, it will become too soft. After boiling, immediately transfer the spinach to cold water (ice water) to preserve its green color.
Step 2: Making the Spinach Paste
After cooling, take the spinach out of the cold water and drain the excess water. Transfer the spinach to a mixing jar. Add 3-4 green chilies and some coriander leaves (with stems). Grind everything into a fine paste without adding any water. The spinach will have a beautiful, vibrant color. Set this paste aside.
Step 3: Preparing the Eggs
I’ve taken 8 boiled eggs. Make shallow slits on the eggs. This will help the spices penetrate the eggs and prevent them from cracking when frying. Set them aside.
Step 4: Frying the Eggs
In a pan, heat 1/2 cup mustard oil. Once the oil is hot and begins to smoke, reduce the heat to low and carefully add the eggs.
Fry the eggs on low-medium flame for 2-3 minutes until they get a nice golden color and become a little crispy. Once done, drain the excess oil and set the eggs aside.
Step 5: Preparing the Masala
In the same pan, add the following whole spices:
1 teaspoon cumin seeds
2-3 cloves
1/2 teaspoon black pepper
3 green cardamoms
1 large cardamom
1 small piece of cinnamon
1 bay leaf
Fry the whole spices on low flame for a few seconds. Then, add 4 medium-sized onions, finely chopped. Fry the onions on medium-high flame until they turn golden brown (don’t overcook them).
Step 6: Adding the Ginger-Garlic Paste and Tomatoes
Once the onions are fried, add 1 tablespoon ginger-garlic paste. Cook the paste on low to medium flame for 1-1.5 minutes to remove the raw taste.
Next, add 2 medium-sized tomatoes, finely chopped. Also, add 1 teaspoon of salt. Stir the tomatoes and cook them for 2-3 minutes until they become soft and mushy.
Step 7: Adding Spices
Once the tomatoes are softened, add the following spices:
1) 1/2 teaspoon turmeric powder
2) 1/2 teaspoon red chili powder
3) 1 teaspoon Kashmiri red chili powder
4) 1 teaspoon coriander powder
5) 1 teaspoon roasted cumin powder
Cook these spices on low flame for 1-2 minutes to remove the raw flavor of the spices. When the oil starts separating from the masala, add 1/4 cup yogurt (whisked). Mix the yogurt well on low flame to prevent it from curdling. Once the yogurt is mixed and cooked, increase the flame to medium-high and cook for 2-3 minutes until the oil separates again.
Step 8: Adding the Spinach Paste
Now, add the spinach paste we prepared earlier. Mix the spinach well with the masala. Cover and cook for 2-3 minutes on low flame to let the flavors combine. Add 1/2 cup water to the mixing jar that had the spinach paste, shake it to get any leftover paste, and pour it into the pan. Stir well. Cover and cook for 3-4 minutes to cook the spinach thoroughly.
Step 9: Adding the Fried Eggs
Once the spinach is cooked and the color has slightly changed, add the fried eggs. Add 1/2 teaspoon salt (adjust to taste). Mix the eggs gently with the spinach, ensuring the eggs are coated with the masala.
Cook for 1-2 minutes on medium flame. Add 1 cup hot water (adjust to desired consistency). If the gravy is too thick, you can add a bit more water to make it thinner.
Step 10: Final Touches
Cover and cook for 8-10 minutes on low flame to allow the eggs to absorb the flavor of the spinach and spices. After cooking, check the consistency of the gravy. If it is too thick, add more water as per your preference. Stir well.
Step 11: Adding Kasuri Methi and Garam Masala
Once the gravy is ready, add 1 tablespoon roasted and crushed kasuri methi (dried fenugreek leaves) and 1/2 teaspoon garam masala powder. Mix gently and cook for 1-2 more minutes to allow the flavors to infuse into the gravy.
Step 12: Serve
Your Egg Spinach Gravy is now ready! This Dhaba-style recipe is perfect to serve with tandoori roti, naan, or paratha. You can also enjoy it with rice. This is a winter special recipe that you must try!
Thank You…♥️