Hariyali Egg Curry is a delicious, gluten-free Indian style curry with boiled eggs in chapata gravy. This egg curry recipe is wholesome, nutritious and finger-licking good. Do you need more reason to bookmark it! The Hariyali Egg Curry Recipe is delicious and creamy egg curry made in a mint and coriander mint chatpata gravy.
Benefits of Eggs Curry –
- It has a lot of iron and protein
- It is high on fiber
- It is 100% gluten-free
- Easy to Make
Palak/Spinach comes with a whole lot of health benefits? It
controls blood pressure, contributes of healthy hair and skin. Spinach is rich
is Iron thereby helping in bringing up your haemoglobin content, makes for a
great leafy vegetable to include in diets of those who are anaemic.
INGREDIENTS FOR HARIYALI EGG CURRY –
- 1 Bunch Saag (Sarson Ka Saag) (If Available)
- 1 Bunch Spianch (Palak)
- 2 Pieces Garlic Cloves
- 2 Pieces Ginger
- 2 Green Chilies
For Making Gravy:
- 2 Tablespoons Ghee
- 1 Teaspoon Jeera
- 1 Tablespoon Chopped Ginger
- 1/2 Cup Chopped Onion
- 1/2 Teaspoon Turmeric Powder
- 2 Teaspoon Red Chili Powder
- 1/2 Teaspoon Garam Masala
- 1 Teaspoon Jeera Powder
- 1/2 Teaspoon Fennel Powder
- 1 Tablespoon Corn Meal
For Frying Egg:
- 4-6 Boiled Eggs
- 1 Teaspoon Oil
- 1/4 Teaspoon Turmeric Powder
- 1 Teaspoon Red Chili Powder
- 1 Teaspoon Coriander Powder
- 1/2 Teaspoon Salt
For Tempering:
- 1 tablespoon ghee1 tablespoon ghee
- 1 teaspoon cumin seeds (jeera)1 teaspoon cumin seeds (jeera)
- 2 whole dry red chilies2 whole dry red chilies
INSTRUCTION TO HARIYALI EGG CURRY –
Making Spianch Puree –
- The blanching of spinach is done to retain the nice green color and its nutrients.
- To blanch the spinach first, clean it and rinse with water to remove dirt particles.
- Next, place a bowl of ice-cold water next to the stovetop. Boil water in a saucepan with a pinch of salt.
- Once the water starts boiling, add the cleaned spinach leaves in the hot water.
- Cook for about 40 – 50 seconds until the color of leaves turn bright green. Turn off the heat.
- Transfer the leaves immediately to the bowl of ice-cold water to retain the green color of the leaves.
- After this last step, you can use the blanched spinach
leaves for making puree.
Boiling the Eggs –
- Place eggs in a large saucepan. Fill the saucepan with water till the eggs are immersed. Season the water with salt. Bring water to a boil over high heat.
- Boil the eggs for about 6 – 7 minutes over medium-high heat
- After 6 minutes, transfer the eggs to a bowl filled with ice-cold water. Allow the boiled eggs to sit in the cold water for a minute. Or you can also place the eggs under cool running water to stop the cooking process. This method also helps to peel the eggs easily.
- Remove the shell of the boiled eggs and they are ready to add in the curry.
- Heat oil in the frying pan, add the boiled egg, then turmeric powder, red chilli powder, coriander powder and salt.
- Fry it for 2-3 mins, then keep it aside.
Preparing Gravy:
- Heat ghee in a deep saucepan over medium flame.
- Add bay leaf, cumin seeds, and chopped ginger and garlic. Fry till garlic turns light golden in color.
- Next, add the chopped onion. Fry over low heat till onion becomes golden in color.
- Add the spinach puree and mix nicely. Season with salt and spices. Stir to combine. Cook for 1 – 2 minutes.
- Slice the fried eggs and put it gently in the spinach gravy.
- Simmer the curry for 1 – 2 minutes while you prepare the tempering.
Tempering (Tadka):
- Heat ghee in a small pan. Add cumin seeds and dry red chili in the hot ghee.
- Fry for 1 – 2 seconds or till the aroma of cumin seeds is released. Pour this tempering over the spinach curry.
Serve Hariyali Anda Curry warm with naan, chapati or steamed basmati rice.
Please Subscribe to Daily Life Unplugged YouTube Channel
If you like this recipe, please like it and leave your valuable comments and also Like on Facebook and Follow on Instagram.
0 Comments