Green Egg Curry

Egg curry is a simple and easy recipe however  there are many variations. Green egg curry is slightly different then normal.  Green egg curry prepared using baby spinach, corn and Indian spices. Boiled roasted eggs in to spinach and tomato green curry gives a nice color compliment to the dish and taste delicious. Egg curry goes very well with rice or paratha or naan. This curry recipe can be used for paneer or tofu.

Green Egg Curry

Print Recipe

• CourseEntrée, Main Dish
• CuisineIndian

Servings	Prep Time
4 people	25 minutes

Cook Time

40 minutes

Servings Prep Time 4 people 25 minutes

Cook Time 40 minutes

Green Egg Curry Print Recipe CourseEntrée, Main Dish CuisineIndian Servings Prep Time 4 people 25 minutes Cook Time 40 minutes Servings Prep Time 4 people 25 minutes Cook Time 40 minutes

Ingredients

• 500g Baby spinach or 1 bunch spinach
• 1/3 cup Corn
• 8 Organic eggs soft boiled
• 1 cup Onion fine chopped
• 1 medium Tomato fine chopped
• 1 tbsp Garlic paste
• 2 tsp Ginger paste
• 1 tsp Coriander powder
• 1 tsp Cumin powder
• 1/4 tsp Black pepper powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Garam masala powder
• 5 tbsp Oil
• 1/4 tsp Red chili powder
• Salt to taste
• 1/2 inches Cinnamon Stick
• 1/2 florete Javitri (Mace)
• 1/8 tsp Nutmeg powder
• 2 Bay leaves
• 1 Green cardamom
• 3 Cloves
• 1 tsp Cumin Seeds

Instructions

1. Clean spinach with running water and keep it aside.

   
2. Boil 2 cups of water in a pot, add spinach and corn and stir it for about a minute. Remove the spinach from boiling water and place it in to cold water and drain it in about a minute. Boil corn for about half a minute more and drain it out from hot water.

   
3. Grind spinach and corn in to blender and make a puree. Keep it aside.

   
4. Boil all the eggs and peel them off. Fork it with using fork all around. Heat 1 tsp oil in non-stick pan and roast eggs from all side. Once it done, keep it aside.

   
5. Heat oil in a kadhai at medium heat, add cumin seeds, once cumin seeds gets brown, add bay leaves,cinnamon stick, mace, cardamon, cloves in to it and saute it for 30 sec. Add onion and ginger-garlic paste and salt. Saute for about 10-12 min until onion gets golden brown.

   
6. Add tomato and turmeric powder, cook till tomato gets mushy. Add coriander powder, cumin powder, chili and pepper powder and saute it for 1 min. Once it done, turn off the heat. Let it cool. Grind the masala with 1/2 cups of water and make a puree.

   
7. Strain it using by big strainer in to same kadhai. Add spinach and corn puree into it. Stir it very nicely and cook at medium heat for about 3 - 4 minutes. Stir continuously. Add garam masala powder and nutmeg powder. Cook for 1 more min without lid. Curry should be of medium consistency. Add water if needed.

   
8. Add boiled and roasted eggs in to curry and mix well. Let it cook for about a minute. Turn off the heat.

   
9. Transfer the egg curry in to serving bowl. Green egg curry is ready to be served.

   
10. The same curry can be used for a veg dish like paneer or tofu. Garnish with grated paneer on top.

    
11. Enjoy with paratha or rice.

    

Recipe Notes

Egg curry recipe

Share this Recipe