Palak Anda Curry 🔥 ढाबे जैसा पालक अंडा करी घर पर spl Egg Curry

Name: Palak Anda Curry 🔥 ढाबे जैसा पालक अंडा करी घर पर spl Egg Curry
Prep time: 10 min
Cook time: PT25-30M
Total time: PT35-40M
Yield: 2-4
Cuisine: Indian
Ingredients: Curd; Dry fenugreek leaves; Flax Seeds; Hard boiled eggs; Spinach leaves; Tender Coriander Stems

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alak aur anda, ek unexpected jodi, lekin taste seedha dil jeet le! Silky saag gravy mein doobe hue ande, simple, & flavour standout.

Prep Time: 10 minutes Cook Time: 25-30 minutes

Total Time 35-40 minutes

Servings: 2-4

Cuisine: Indian

Palak Anda Curry 🔥 ढाबे जैसा पालक अंडा करी घर पर spl Egg Curry Recipe - Ranveer Brar

Ingredients
Process

Ingredients

For Anda Saag Curry

2-3 tbsp Ghee, घी

1-2 tbsp Oil, तेल

1 no. Bay leaf, तेज पत्ता

1 tsp Cumin seeds, जीरा

1-2 no. dry Red chillies (roughly torn), सूखी लाल मिर्च

2 medium Onions (roughly sliced), प्याज

Salt to taste, नमक स्वाद अनुसार

1 heaped tbsp Coriander powder, धनिया पाउडर

1 tsp Turmeric powder, हल्दी पाउडर

1 tbsp Degi red chilli powder, देगी लाल मिर्च पाउडर

2 large Tomatoes (roughly diced), टमाटर

1 heaped tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट

¼ cup Curd (beaten), दही

1 tbsp Tender Coriander stems (finely chopped), धनिया के डंठल

2 medium bunch Spinach leaves (cleaned, washed & roughly chopped), पालक

Salt to taste, नमक स्वादअनुसार

1 tsp Sugar, चीनी

1 cup Water, पानी

1 ½ cups Water, पानी

2 heaped tbsp Prepared dry masala, तैयार किया हुआ मसाला

1 tsp Sugar, चीनी

Salt to taste, नमक स्वादअनुसार

10-12 no. Hard boiled eggs, उबले हुए अंडे

1 tbsp dry fenugreek leaves (crushed), कसूरी मेथी

1 tbsp Prepared dry masala, तैयार किया हुआ मसाला

1 tsp Ghee, घी

½ cup Water, पानी

For Dry Masala

4-5 no. Cloves, लौंग

3 no. Black cardamom, बड़ी इलायची

2 heaped tbsp Black peppercorns, काली मिर्च के दाने

1 tsp small Mustard seeds, छोटी राई

Salt to taste, नमक स्वादअनुसार

For Chutney

½ tbsp Cumin seeds, जीरा

2-3 tbsp Flax seeds, अलसी के बीज

2 no. Green chillies (less spicy & roughly chopped), हरी मिर्च

1 inch Ginger (peeled & roughly chopped), अदरक

1 ½ medium Onions (sliced), प्याज

Salt to taste, नमक स्वादअनुसार

⅓ cup Curd (beaten), दही

2-3 tbsp fresh Coriander leaves (finely chopped), धनिया पत्ता

For Garnish

Prepared chutney, तैयार की हुई चटनी

Chilli oil, मिर्च का तेल

Coriander sprig, धनिया पत्ता

Process

For Anda Saag Curry

In a handi, add ghee, oil, once it’s hot, add bay leaf, cumin seeds, dry red chillies and saute for a minute.
Add onions, salt to taste and cook for a while until onion gets light golden in colour.
Add coriander powder, turmeric powder, degi red chilli powder and let it cook for a minute.
Add tomatoes, ginger garlic paste, curd, tender coriander stems and cook for 4-5 minutes until oil separates from the masala.
Add spinach leaves, salt to taste, sugar and cook for another 4-5 minutes until it’s cooked.
Now, add water, give it a good mix, cover it with the lid and let it cook for a while until the base of the gravy gets cooked.
Once it’s cooked, use a hand blender and blend the gravy into the coarse paste.
Add water to adjust the consistency, prepare dry masala, sugar, salt to taste, hard boiled eggs, give it a good mix, cover it with the lid and let it simmer for 7-8 minutes or until it’s cooked.
Finish it with crushed dry fenugreek leaves, prepared dry masala, ghee, water and give it a quick boil.
Transfer to a serving dish and garnish with prepared chutney, chilli oil and coriander sprig.
Serve hot with roti and steam rice.

For Dry Masala

In a pan, add cloves, black cardamom, black peppercorns, small mustard seeds, salt to taste and dry roast them on low flames for at least 2-3 minutes or until it’s aromatic.
Transfer it into the mixer grinder jar and grind it into the smooth fine powder.
Keep it aside for further use.

For Chutney

In a pan, add cumin seeds, flax seeds and roast them until they splutter and release its aroma.
Transfer it into the mortar pestle and grind it into coarse powder.
Transfer it into the bowl and add, green chillies, ginger, onions, salt to taste, curd, fresh coriander leaves and give it a good mix and keep it aside for further use.