Spinach egg curry

This is a very healthy + tasty Indian curry. As delicious as egg curry and as healthy as a high protien salad. Enjoy with brown rice or wholemeal bread.


Serves two.

Ingredients:

4 large eggs hard boiled
350 gm Spinach leaves cleaned
1 medium sized onion very finely chopped or ground to paste
2 large tomatoes finely choped or equivalent amount of tomato puree
1 table spoon ginger garlic paste
salt to taste
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
Red chilli powder to taste
1/2 table spoon garam masala
2 tablespoons canola / sunflower / cooking oil
1/2 cup low fat milk (can be replaced by cream if you really dont care about the calories)

Method

1. Add salt and 1/2 cup water to the spinach leaves in a pressure cooker and steam till one whistle. If you dont have a pressure cooker, a pot with a lid can be used. with salt and a bit of heat, spinach will quickly lose water and reduce in volume drastically. Use this water plus the reduced spinach leaves to make a paste in a mixer. Donot throw anything away, this is full of nutrients.

2. In a separate deep pan, heat the oil.

3. Add cumin seeds and they will almost immediately start crackling if the oil is hot enough. Immediately add onion. Don't wait too long once cumin starts crackling because it burns very quickly unless you add the onions. Cook for 1 minute and keep stirring to keep onion from burning or sticking to pan.

3. Add ginger garlic paste and keep stirring for another 2 minutes.

4. Add tomatoes. Keep stirring for half a minute then add salt, turmeric, coriander powder and red chilli powder. Keep stirring continuously for 4 to 6 minutes till the mixture is properly cooked. Properly cooked means you can see the oil starting to seperate out a little bit.

5. Now add milk / cream and mix and then add the spinach paste. Add more water if needed to bring the curry to the desired consistency of your liking. Milk or cream helps to reduce the natural bitterness that spinach may sometimes have.

6. Add the boiled egg peices and bring the contents of the pan to a boil. Should not take more than a few minutes. Eggs can be cut in halves or in smaller peices or whichever way you like. Once the curry has come to a boil, turn the stove off, sprinkle garam masala on top and cover the pan for about 5 minutes. This will allow the curry to absorb the aroma of the freshly sprinkled garam masala.

Try it and feel free to post a comment about how the experiment went for you!

My experiments with food

I love to experiment and try things with food. Sometimes it is a hit and sometimes a miss. I love cooking but my problem is that i find it very hard to plainly follow a recipe. I can't resist throwing in my own 2 cents!

There are times when I wish I had not followed my instincts to modify the recipe but sometimes the result is amazing!! And that is worth all the failures :-D. And with time, I am getting a hang of it and the rate of success is increasing.

So i thought why not share the successful ones here. Whenever my experiment turns out well, I'll put it down. There's so much that can be done with vegetarian food!!