Lasuni Anda Palak

Cuisine: Indian North Indian

Ingredients

Main Ingredients

• 4-5 Eggs
• 1 bunch Spinach (for paste)
• Yogurt / Dahi – a small amount (to blend with spinach)
• Garlic – plenty, finely chopped
• Green Chilies – to taste
• Oil – for cooking
• Butter – for tempering

Spices

• Cumin Seeds
• Turmeric Powder
• Coriander Powder
• Salt – to taste
• Garam Masala – homemade preferred

Instructions

Step 1 – Egg Preparation (Egg Paneer Style)

• Freshness Check: Place eggs in a bowl of water. If they sink, they are fresh. If they float, discard them.
• Whisking: Break eggs into a bowl, add a pinch of salt, and whisk thoroughly.
• Steaming: Pour whisked eggs into a greased bowl and steam over boiling water until set and firm. Check with a toothpick – it should come out clean.
• Cutting: Let the steamed egg cool, then cut into small cubes (paneer-style).

Step 2 – Spinach Base Preparation

• Blanching: Blanch the spinach in hot water, then immediately transfer to ice-cold water to retain its bright green colour.
• Blending: Blend the blanched spinach with a little yogurt to make a smooth, creamy and vibrant green paste.

Step 3 – Making the Curry

• Sauteing: Heat oil in a pan. Add cumin seeds and a portion of the chopped garlic. Saute until lightly golden.
• Spices: Add turmeric powder, coriander powder, salt and garam masala. Mix well.
• Cooking Paste: Pour the spinach paste into the pan and cook until the oil begins to separate.
• Combining: Gently fold in the cubed steamed eggs into the spinach gravy.

Step 4 – Lasuni Tadka (Garlic Tempering)

• Tadka: In a small pan, heat butter. Add remaining chopped garlic and green chilies.
• Final Touch: Once garlic is golden brown, pour the hot tempering over the finished Lasuni Anda Palak and serve immediately.

Pro Tip: Always use homemade garam masala for the best flavour, and never skip the ice-cold water step for spinach — it keeps the colour beautifully vibrant!