Spinach Curry with Stuffed Egg Recipe

You must always stack at least a dozen of your refrigerator. Why? The most convenient food around you! Are the children hungry? Make a sandwich with eggs. Guests enter, prepare curry or Biryani. Pour Eggs and decorate with Sautéed vegetables, an ideal protein source for the body! Check freshness – keep a raw egg in a water container. The fresh eggs will remain in the background while the last eggs rise or swim.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Taste : Spicy
  1. Spinach blanched and chopped 1 cup
  2. Eggs hard boiled and peeled 4
  3. Ginger finely chopped 1 tablespoon
  4. Oil 1 tbsp + for deep-frying
  5. Green chillies finely chopped 2
  6. Turmeric powder a pinch
  7. Coriander powder 1 tsp + 1
  8. Salt to taste
  9. Gram flour (Besan) 3/4 cup + for dusting
  10. White oats 1/4 cup
  11. Carom seeds (Ajwain) 1/4 teaspoon
  12. Bhuna masala 130 grams
  13. Red chilli powder 3/4 teaspoon
  14. Garam masala powder 1/2 teaspoon
  15. Ginger-garlic paste 1 teaspoon
  16. Tomato Purée 1/2 cup
  17. Fresh coriander leaves finely chopped 2 tablespoons
  18. Juice of ¼ lemon
Step 1
Heat 1 tbsp oil in a non-stick pan, add ginger, green chilies and saute for a minute.
Step 2
Add spinach, 1 tsp coriander powder, turmeric powder, salt and mix well. Transfer the mixture in a bowl and keep aside.
Step 3
Cut the eggs vertically, scoop out the egg yolks and add to the bowl and mix well with the spinach mixture.
Step 4
Make small balls of the spinach mixture, stuff them back into the pockets of egg whites. Join both the halves of the egg and press lightly.
Step 5
Mix together gram flour, white oats, carom seeds, ¼ tsp red Chills powder, ginger garlic paste and water as required in a bowl to make a thick batter.
Step 6
Heat sufficient oil in a deep pan.
Step 7
Dust the eggs with a little gram flour and dip in the batter and slide them into hot oil. Deep-fry till golden and crisp. Drain on an absorbent paper.
Step 8
Empty Bhuna masala into a non-stick pan. Add tomato Purée, remaining coriander powder, remaining red Chilli powder, remaining turmeric powder, Garam masala powder and mix well.
Step 9
Add ¼ cup water, adjust salt and allow to come to a boil. Add coriander leaves, lemon juice and mix well.
Step 10
Transfer the gravy into a serving bowl, add fried eggs and serve hot.
Nutrition Info
Calories : 1148 Kcal
Protein : 48.4 gm
Carbohydrates : 77.1 gm
Fat : 82.6 gm
Other : 0

2 thoughts on “Spinach Curry with Stuffed Egg Recipe

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.