Palak Egg Curry (Healthier, No-Oil)

A lighter, higher-fiber palak egg curry with spinach puree, extra veggies, and warm spices—finished with slit boiled eggs simmered in the gravy. Uses minimal added water, no oil, and includes optional nutrition boosts.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Hard-boil the eggs (10 minutes). Cool, peel, then make 2–3 shallow slits in each egg and set aside.

Step 2

Prep the spinach: wash well. Steam or blanch spinach for 1–2 minutes just until wilted (avoid overcooking). Transfer to cold water, drain very well, and blend to a smooth puree (add 1–2 tbsp water only if needed).

Step 3

In a non-stick pan on medium heat, add onion with 2–3 tbsp water (water-sauté). Cook 6–8 minutes, stirring often; add splashes of water only when it begins to stick, until onion is soft and lightly translucent.

Step 4

Add ginger, garlic, and green chilli (if using). Cook 1–2 minutes until fragrant.

Step 5

Add grated carrot and/or mushrooms (if using). Cook 3–5 minutes until they soften.

Step 6

Add tomato, turmeric, chilli powder, coriander powder, cumin powder, and salt. Cook until tomatoes turn soft and jammy and the mixture thickens (add a splash of water as needed to prevent sticking).

Step 7

Stir in the spinach puree and 3/4 cup water. Simmer 5 minutes on low, uncovered, to remove raw taste and thicken. Add more water only if you prefer a looser gravy.

Step 8

Add garam masala and kasuri methi (if using). Simmer 1 minute.

Step 9

Add the slit eggs. Simmer gently 4–5 minutes so the eggs absorb flavor. Avoid vigorous boiling to keep the spinach bright.

Step 10

Turn off heat and finish with lemon juice (optional). Taste and adjust salt and chilli. Serve hot with brown rice, millet rotis, whole-wheat rotis, or quinoa.