Spinach Egg Curry

For a Serving Size of Two:

Ingredients:

• 4 large eggs
• 100 grams finely chopped spinach
• 50 grams finely chopped onion
• 30 grams finely chopped tomato
• 2 teaspoons ginger-garlic paste
• 1 – 2 green chilies, finely chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt (to taste)
• 2 teaspoons oil
• 1 tablespoons lemon juice
• Fresh coriander leaves for garnish

Procedure:

• Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce the heat and let simmer for 9-10 minutes. Remove from heat, cool in cold water, peel, and set aside.
• In a pan, heat the oil over medium heat. Add the cumin seeds and allow them to splutter. Then add the chopped onion and sauté until golden brown.
• Stir in the ginger-garlic paste and green chili, cooking for another minute. Add the chopped tomato, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften and the oil starts to separate.
• Mix in the chopped spinach and cook for 2-3 minutes until wilted. If needed, add a splash of water to prevent sticking.
• Cut the boiled eggs in half and gently place them in the spinach mixture, yolk side up. Sprinkle garam masala on top. Cover and let simmer for another 2-3 minutes to warm the eggs and blend the flavors.
• Drizzle lemon juice over the curry and garnish with fresh coriander leaves. Serve warm with rice or chapati.

Nutritional Benefits:

Nutritional Information:

• Calories: 417 kcal
• Protein: 28.4 g
• Carbohydrates: 17.2 g
• Fat: 30.1 g