Spinach Curry and Egg Masala

Yesterday was spent cooking and over eating chicken biryani. I couldn’t get myself to cook more chicken today as well. Not in this heat. My kitchen doubles as a sauna during summer. That’s why the spinach curry and some egg masala on the side. The curry base was a mix of cooked tur dal and ground coconut with whole spices. If the masala and dal are made before hand, it’s a easier to put it all together.
spinach curry
Spinach curry

Spinach - 2 cups chopped

Tur dal - 1/2 cup cooked

Green chilly - 1 slit

Salt - to taste

Ground masala:

Coconut - 1/2 cup grated or cut pieces

Dried red chilly - 1

Cumin seeds - 2 tsp

Coriander seeds - 1 tsp

Pepper corns - 1 tsp

Turmeric powder - 1/2 tsp

Water - enough to make a thick paste


Oil/ghee - 1 tbsp

Mustard seeds - 1 tsp

Dried red chilly - 2

Curry leaves - 1 sprig

Blanch the spinach and keep aside. Save the water it was blanched in.

Heat a pan with a tsp of oil/ghee and add 3 tbsp of the ground masala along with the dal.

Mix well and add a dash of blanching water. Add the spinach, salt and chilly.

Let it come to a boil and take it off the heat.

Now heat some ghee in a pan for tempering. Add mustard seeds and let them splutter.

Add the red chilly and the curry leaves. Once they splutter as well, add to the curry.

Note: Save the masala in a box and freeze. Use when you need to make another curry. Replace spinach with any other cooked vegetables. Same with the dal

spinach curry

Egg Masala

Eggs - 4 boiled

Onion - 1 medium sized finely chopped

Cumin seeds - 1/2 tsp

Curry leaves - 1 sprig

Turmeric powder - 1/2 tsp

Chilly powder - 1/2 tsp

Garam masala - 1/4 tsp

Salt to taste

Oil/ghee - 2 tbsp

Heat oil/ghee and add the cumin seeds and then the curry leaves. Add the onions.

Add garam masala, turmeric, chilly powder and salt. Stir well.

Once onions are cooked through, add eggs and mix.

Take off heat and serve as a side dish.


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