This Spinach Egg Curry is the easiest way to add spinach to your family meals without any complaints. It’s fresh, creamy, and the coconut-coriander gravy makes spinach taste absolutely delicious.
This green egg curry is a vibrant take on classic anda curry. Inspired by Hyderabadi flavours, the sauce uses a bright green base of spinach, fresh coconut and coriander instead of the usual onion-tomato masala. The result is a creamy, nutty curry that is light yet flavourful — perfect for a simple weeknight dinner. If palak paneer or egg bhurji are already popular at your table, this dish blends those familiar tastes into a single comforting bowl.
Ingredients for Green Egg Curry
Palak Paste: Blanched spinach (palak), fresh scraped coconut, fresh coriander leaves with tender stems, garlic, ginger, green chillies, a little onion, cumin seeds and soaked cashews. This blend gives the curry its vivid green colour and fresh, layered flavour.
Eggs: Hard-boiled and sliced; they hold their shape and soak up the gravy.
Spices: Ground coriander and garam masala for warmth and depth.
Oil: Coconut oil or a neutral cooking oil for sautéing.
Seasoning & Garnish: Salt and freshly chopped coriander leaves to finish.
Frequently Asked Questions
Yes. Substitute paneer, tofu, cooked chicken, prawns or boiled chickpeas for eggs and adjust cooking times accordingly. The coconut-spice base pairs well with most proteins.
Paneer is the closest match in texture and richness; tofu is a lighter vegan option — pan-fry tofu for better texture before adding to the gravy.
Try methi (fenugreek) or a mix of spinach and bathua. Methi brings a slight bitterness that you can balance with extra coconut or cashews.
Yes. Replace the eggs with tofu or chickpeas for a fully vegan curry that keeps the same creamy texture.
Richa’s Top Tips
- Don’t overcook the spinach while blanching. Just about 30 seconds is enough; overcooking dulls colour and fresh flavour.
- Shock the blanched spinach in ice water. This locks in the bright green colour for a more vibrant paste.
- Cook the masala on low heat. Give it time until the oil separates at the edges — that’s when raw flavours are cooked through.
- Add the eggs gently and don’t overmix. Sliced eggs can break easily; a light stir will coat them in the gravy without shredding them.
Storage Tips
- Refrigeration: Store the curry in an airtight container for up to 2 days. Flavours mellow and deepen, though the green tone may fade slightly.
- Reheating: Warm gently on low heat, adding a splash of water if the gravy has thickened.
- Freezing: Not recommended. Coconut-based gravies can split and lose texture when frozen and thawed.
Serving Ideas
This green egg curry pairs beautifully with many breads and rice preparations. A few favourite ways to serve it:
- Lachha Paratha: Soft, flaky parathas are ideal for scooping up the creamy gravy.
- Jeera Rice: Simple cumin-scented rice keeps the meal light and balanced.
- No-Yeast Naan: Warm naan makes the meal a little indulgent and is perfect for soaking the sauce.
- Tender Coconut Appam: Light, lacy appams with a fluffy centre work well with coconut-based gravies.
Did You Know?
Lightly cooking spinach improves nutrient absorption. Gentle cooking, as used in this curry, helps the body access more iron, calcium and antioxidants by breaking down compounds that can block their uptake. Spinach is also a good source of vitamins A, C and K, folate and magnesium — so this creamy green gravy is both comforting and nutritious.
This Anda Palak is light, full of flavour and a great way to include more spinach in a meal without it feeling like a strict health dish. Serve it hot, with bread or rice to scoop up all the green gravy, and enjoy a simple, satisfying meal.
If you try the recipe, share your photos on social media with the tag @my_foodstory — it’s always nice to see how recipes turn out in your kitchen.
Video
A video demonstration is available for those who prefer visual step-by-step guidance. (Embedded video removed from this text-only version.)
Green Egg Curry | Anda Palak
Ingredients
For palak paste
- ½ cup blanched palak (see notes)
- 1 cup fresh scraped coconut
- 1 cup fresh coriander leaves with tender stems
- 4–5 garlic cloves
- 1 inch piece ginger, peeled
- 3 green chillies
- ⅓ cup onion, roughly chopped
- 1 teaspoon cumin seeds
- 8 cashew nuts, soaked in hot water for 15 minutes
- ¾ cup water (use about ¼ cup while grinding; remaining water for cooking)
For the gravy
- 5 boiled eggs, cut into 5–6 slices
- 2 tablespoons coconut oil or neutral cooking oil
- ¾ cup water, divided
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- ¾ teaspoon salt (adjust to taste)
- 1 teaspoon finely chopped coriander leaves to garnish
Instructions
- Add all ingredients for the palak paste to a blender with about ¼ cup water and grind to a smooth paste. Set aside.
- Heat oil in a pan on low heat, add the palak paste and sauté for about a minute.
- Add coriander powder, garam masala and salt. Mix well and sauté for another minute.
- Cover the pan and cook on low heat for 6–7 minutes, stirring occasionally, until the oil starts to separate at the edges.
- Add the sliced eggs gently, stir just enough to coat them in the gravy and cook for 1–2 minutes. Top with finely chopped coriander and serve hot.
Notes
- To get ½ cup blanched palak: Boil 1½ cups of water, add one bunch (about 20–25 leaves / 110 g) of palak and cook for 30 seconds. Immediately transfer to a bowl of ice-cold water to retain the bright colour.
- Include coriander stems in the paste — they add a lovely flavour.
- Coconut oil gives an authentic flavour to this gravy but you can use any neutral oil if preferred.
Nutrition (per serving)
Calories: 269 kcal, Carbohydrates: 11 g, Protein: 10 g, Fat: 22 g, Saturated Fat: 14 g, Cholesterol: 233 mg, Sodium: 640 mg, Potassium: 268 mg, Fiber: 4 g, Sugar: 4 g, Vitamin A: 957 IU, Vitamin C: 9 mg, Calcium: 65 mg, Iron: 2 mg.
This article was researched and written by Harita Odedra.