Anda & Palak Curry | Cooksmart | Sanjeev Kapoor Khazana

Egg curry in a new avatar, spinach gravy with boiled egg quarters.
ANDA CURRY PALAK CURRY
Ingredients
5 eggs
1 cup spinach puree
2 tbsps oil
½ tsp cumin seeds
½ cup chopped onions
1 tsp chopped garlic
2 green chillies, chopped
¼ tsp turmeric powder
1 tbsp gram flour (besan)
½ cup yogurt
Salt to taste
½ tsp garam masala powder
¼ cup cream
Method
1. Heat sufficient water in a deep pan. Add eggs, cover and hard boil them.
2. Heat oil in a non-stick pan, add cumin seeds. When they change colour, add onions and saute.
3. Add garlic and saute. Add green chillies, turmeric powder and saute.
4. Add gram flour and saute till fragrant. Add yogurt and mix. Add spinach puree and 1 cup water and mix well. Cover and cook for 2-3 minutes.
5. Add salt and garam masala powder and mix well. Cover and cook for 2-3 minutes more.
6. Drain and peel the eggs. Add 4 of them to the gravy. Add cream and mix.
7. Halve the remaining egg and cut each half into 3 vertical slices.
8. Pour the curry into a serving bowl, garnish with egg slices and serve.
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