Dhaba Style Anda Palak

Make a few shallow slits on the hard-boiled eggs. Heat a few drops of oil in a pan, toss the eggs with a tiny pinch of turmeric and chilli powder for 1 minute until lightly golden, and set aside.

1 min

In a kadai, heat the remaining oil or ghee. Add cumin seeds and let them splutter.

Add the finely chopped onions and sauté until they turn light golden brown.

Stir in the ginger garlic paste and finely minced green chillies. Sauté for a minute until the raw garlic aroma is gone.

Add the chopped tomatoes along with turmeric, red chilli powder, and coriander powder. Add the salt to help the tomatoes cook faster. Sauté until the tomatoes turn mushy and oil starts separating from the masala.

Pour the bright green spinach (palak) puree into the kadai. Mix well with the onion-tomato masala. Keep the heat on medium and let it simmer for 4-5 minutes. Do not cover the pan with a lid, as trapping the steam will dull the green color.

4–5 min

Once the spinach gravy comes to a gentle boil, gently slide the pan-fried boiled eggs into the curry.

Simmer for another 2 minutes. Stir in the fresh cream and sprinkle garam masala. Give it a final gentle mix and turn off the heat.

2 min