Saturday, August 18, 2012

Anda palak...Egg with spinach

Anda Palak
Sometimes one gets so confused in the kitchen, standing in front of the fridge, holding the fridge door in one hand and thinking what to make??!! Something that my daughter would have without any fuss...something that is easy to make....

It was Friday and the fridge was almost empty, just few eggs and a bunch of spinach...Help came from Devlina Di...whenever I have tried her recipes it has always been a instant hit...Here is another one from her, Anda palak(egg with spinach).

Things needed to make Anda Palak:

Eggs(hard boiled):4
Potato:1 medium
Onion(thinly sliced):1/2cup
Fresh Coriander leaves(chopped):1cup
Cumin powder:1tsp
Red chili powder:1tsp
Turmeric powder:1/4tsp
Whole garam masala
Garam masala powder:1/4tsp
Salt to taste

How to prepare Anda Palak:

1. Wash the spinach well and chop. Keep them in a colander to drain water.

2.Peel and wash the potato. Cut into large cubes. Heat some oil in a pan and fry the potato till golden brown. Keep aside.

3. Shell the hard boiled egg and fry till the surface turns brown. Keep aside.

4. In a kadai or pan add oil. When the oil is hot add 2 whole cardamoms, 1 inch stick of cinnamon, 2-3 cloves. Add the sliced onions. Cook till brown.

5. Add grated garlic and ginger. Cook for 2-3 min in medium flame. Add the chopped tomatoes. Cover and cook on a medium flame till the tomatoes are mushy.

6. Add cumin powder, turmeric powder, red chili powder. Cook till oil separates from the spices. Add the fried potato and the chopped spinach. Cover and cook for 5min on a medium flame. The spinach will release a lot of water. Now uncover and cook till the potatoes are soft.

7. Prick the fried hard boiled eggs with a fork. Add the eggs to the spinach mixture. Add chopped coriander leaves, sugar and salt. Add garam masala powder. Mix well. Let it rest for 10min. Your anda palak is ready now.

Some like it very dry, for that you have to cook uncover till all the water from spinach dries out, but I personally like to keep the water. That keeps the nutrition of the leafy green as well as gives a nice texture to the gravy.

You can also add some cream to garnish and green chilies to make it more spicy. It depends on your choice.

You can call it Anda-Palak or Palak-Anda...both way it tastes good


  1. Excellent recipe. Tried and tested. It was an instant hit

    1. Coming from you, these words mean a lot to me...thanks.