Palak Anda Curry

By Ranveer Brar · 90 min

Ingredients

Instructions

1. In a handi, heat the ghee and oil. When hot, add the bay leaf, cumin seeds and dried red chillies and sauté for 1 minute.
2. Add the onions and a pinch of salt and cook until light golden.
3. Add the coriander powder, turmeric and degi red chilli powder and cook for 1 minute.
4. Add the tomatoes, ginger garlic paste, curd and coriander stems and cook for 4-5 minutes, until oil separates from the masala.
5. Add the spinach, salt to taste and sugar and cook for another 4-5 minutes until cooked down.
6. Add the water, mix well, cover and cook until the base of the gravy is cooked.
7. Blend the gravy with a hand blender into a coarse paste.
8. Add a little water to adjust the consistency, then add the prepared dry masala, sugar, salt to taste and the hard-boiled eggs. Cover and simmer for 7-8 minutes, until cooked.
9. Finish with the crushed dried fenugreek leaves, the prepared dry masala, ghee and water, and bring to a quick boil.
10. Transfer to a serving dish, garnish with chutney, chilli oil and coriander sprig, and serve hot with roti and steamed rice.

Summarized from Ranveer Brar's video. Watch it for the details.

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