This Spinach Egg Curry is the easiest way to add spinach to your family diet without hearing any complaints. It’s fresh, creamy, and the coconut and cilantro sauce makes the spinach taste absolutely delicious.
This green egg curry is a deliciously fresh spin on classic and curry. Inspired by the Hyderabadi egg curry, this version uses a vibrant green curry base made from spinach, coconut and coriander instead of the usual onion and tomato base. It’s creamy without being heavy, and the coconut gives it that lovely nuttiness and flavor boost that really kicks this dish up a few notches.
It all comes together in about 20 minutes, making it perfect for a weeknight. If palak paneer or egg bhurji are already regulars in your home, this curry egg palak is a superb way to combine the two flavors.
Ingredients for Green Egg Curry
Palakova paste: Blanched palak, fresh coconut, coriander leaves with tender stems, garlic, ginger, green chillies, onions, cumin seeds, soaked cashews. This forms the base of the curry and gives it that vibrant green color and fresh taste.
Eggs: Cooked and sliced, they soak up the sauce while keeping their shape.
Powdered spices: Coriander powder and garam masala to add heat and depth to the curry.
Oil: Coconut oil or any neutral oil for cooking sauce.
Spices and herbs: Salt and fresh coriander leaves to finish.
Frequently asked questions
yes This spinach egg curry works really well with paneer, tofu, chicken, prawns or even cooked chickpeas. Just add them instead of eggs and adjust the cooking time accordingly.
Paneer is the closest swap in terms of texture and richness. Tofu also works well, especially if you lightly pan-fry it before adding to the sauce.
You can try this with methi leaves or a mixture of spinach and banya. Note that methi will add a slight bitterness, so balance it out with a bit more coconut or cashews.
It’s very close now. Just replace the eggs with tofu or chickpeas and you have a completely vegan curry with the same creamy texture.
Richa’s best tips
- Do not overcook the palaka while blanching it. Just 30 seconds is enough. Overcooking dulls the color and takes away the fresh flavor of this curry.
- Always shock blanched palak in ice cold water. This step locks in the bright green color and keeps the pasta looking vibrant.
- Cook the masala on low flame and give time. You’ll know it’s done when the oil starts to separate around the edges. Then the harsh flavors disappear.
- Add the eggs carefully and do not overmix. Because they are cut, they can break easily. A gentle stir is enough to cover them in the sauce.
Storage Tips
- The curry: Store in an airtight container in the refrigerator for up to 2 days. The aromas deepen as it sits, but the color may darken slightly.
- Reheating: Reheat gently over low heat, adding a little water if the sauce has thickened too much.
- Freezing: Not recommended. Coconut-based sauce can split and lose texture after thawing.
Serving ideas
This green egg curry pairs beautifully with many things, and here are a few we like:
- Lacha Paratha: Soft, flaky parathas with this creamy curry make for a truly satisfying meal. Chop, scoop and enjoy every bite.
- Jeera Rice: A simple bowl of cumin rice with this curry is perfect for a quick, comforting weeknight dinner.
- Yeast-free Naan: If you’re in the mood for something a little indulgent, scoop up the sauce with warm, soft naan.
- Tender Coconut Appam: Soft, lacy appams with a fluffy center are perfect for soaking up this coconut-based gravy.
did you know
Spinach is actually more nutritious for you when cooked than raw. Easy cooking like this curry helps your body absorb more iron, calcium and antioxidants by breaking down compounds that block their absorption. It is also naturally rich in vitamin A for eye health, vitamin C for immunity and vitamin K, which plays a key role in bone strength. Spinach also contains folate and magnesium, which support energy levels and overall health. So this creamy green sauce isn’t just comforting, it helps you get more out of every bite.
This green anda curry recipe is light but full of flavor and a really nice way to add spinach to a dish without feeling like you’re trying too hard to eat healthy. Serve it hot, take your time with it and make sure you have something on the side to soak up all that green sauce.
If you try, tag me on Instagram @my_foodstory. I’d love to see how it turns out in your kitchen.
Watch Green Egg Curry Recipe Video
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Add all the palak paste ingredients to the mixer, add ¼ cup of water and grind to a smooth paste. Set aside.
½ cup blanched palak, 1 cup fresh coconut, 1 cup fresh cilantro leaves with tender stems, 4-5 cloves of garlic, 1 inch piece of ginger, 3 green chilies, ⅓ cup onion, 1 teaspoon cumin seeds, 8 cashews, ¾ cup of water
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Heat oil in a pan on low heat, add the palak paste and fry for a minute.
2 tablespoons coconut oil or any neutral-tasting cooking oil
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Add coriander powder, garam masala, salt, stir to combine and saute for a minute.
1 teaspoon coriander powder, ¾ teaspoon of salt, 1 teaspoon garam masala powder
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Cover the pan with a lid and cook for 6-7 minutes on low heat, stirring occasionally, until the oil separates from the sides of the masala.
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Add the sliced eggs, mix gently and cook for 1-2 minutes. Top with fresh cilantro and serve.
1 teaspoon finely chopped coriander leaves, 5 boiled eggs
- To get ½ cup of blanched palak: Boil 1 ½ cups of water, add 1 bunch (approx. 20-25 leaves/110g) of palak leaves and cook briefly for 30 seconds. Immediately plunge into a bowl of ice cold water. Blanched palak is dipped in ice cold water to preserve its color.
- Coriander leaf stalks add a very good flavor, so try adding it to pasta.
- Coconut oil gives the authentic taste to the sauce, which can be replaced with another cooking oil of your choice.
Calories: 269kcal, Carbohydrates: 11g, Protein: 10g, fats: 22g, Saturated fats: 14g, Polyunsaturated fats: 1g, Monounsaturated fats: 4g, Cholesterol: 233mg, sodium: 640mg, potassium: 268mg, Fibers: 4g, sugar: 4g, Vitamin A: 957IU, Vitamin C: 9mg, calcium: 65mg, Iron: 2mg
This article was researched and written by Harita Odedra.
