Egg, Ginger & Spinach Curry

Name: Egg, Ginger & Spinach Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 8 large eggs; vegetable oil; 2 tsp cumin seeds; 2 tsp black mustard seeds; 2 brown onions finely chopped; 7.5 fresh ginger peeled and finely chopped or grated; 4 clove garlic peeled and finely chopped or grated; 1/2 tsp ground turmeric; 1/2 tsp chilli powder; 2 tsp ground cumin; 1 1/2 tsp salt; 1 tsp sugar; 1 can chopped tomatoes; 13 8/15 tbsp water; 7 1/16 oz baby spinach; 1 tbsp garam masala; 2 green chillies finely sliced

Cuisine:Indian

Course:Dinner

20m prep 30m cook 50m ready

A comforting Indian egg curry with a bold ginger and spice base, featuring fried hard-boiled eggs in a tomato-spinach sauce. This nostalgic dish is substantial and flavorful, with heat from green chillies that can be adjusted.

Collect

Gather these ingredients - no prep needed yet.

8 large eggs
vegetable oil
2 tsp cumin seeds
2 tsp black mustard seeds
1/2 tsp ground turmeric
1/2 tsp chilli powder
2 tsp ground cumin
1 1/2 tsp salt
1 tsp sugar
1 can chopped tomatoes
200 ml water
200 g baby spinach
1 tbsp garam masala

Prepare

2 brown onions, finely chopped
7.5 fresh ginger, peeled and finely chopped or grated
4 clove garlic, peeled and finely chopped or grated
2 green chillies, finely sliced

Let's Cook

Step 1.

Place the eggs in a saucepan, cover with cold water, and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 8–10 minutes. Drain, cool under cold running water, then peel. Cut each egg in half lengthwise and set aside.
Step 2.

Heat 4 tablespoons of vegetable oil in a wide-based pan (such as a skillet or sauté pan) over medium heat. When the oil is hot, add 2 teaspoons cumin seeds and 2 teaspoons black mustard seeds. Cook until the seeds darken and begin to pop, about 30 seconds.
Step 3.

Add the finely chopped onions to the pan and cook, stirring occasionally, for 5–6 minutes until they start to soften and turn translucent. Add the finely chopped or grated ginger and garlic, and fry for 1–2 minutes until fragrant.
Step 4.

Stir in ½ teaspoon ground turmeric, ½ teaspoon chilli powder, 2 teaspoons ground cumin, 1½ teaspoons salt, and 1 teaspoon sugar. Cook for 30 seconds to toast the spices, then add the can of chopped tomatoes (with their juices), 200ml water, and 200g baby spinach. Bring to a simmer, stirring occasionally, until the spinach begins to wilt, about 2–3 minutes.
Step 5.

While the sauce simmers, heat the remaining 2 tablespoons of vegetable oil in a separate frying pan over medium-high heat. When hot, add the halved eggs, cut side down, and fry for 2–3 minutes until the cut surfaces become gnarled, cracked, and browned. Flip and fry the rounded sides for another 1–2 minutes until browned.
Step 6.

Add the fried eggs and 1 tablespoon garam masala to the sauce. Stir gently to combine, then simmer for 3–4 minutes until the eggs are heated through. Serve garnished with the finely sliced green chillies.