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Palak Egg Curry (Spinach Egg Curry)

yield: 4 total time: 30 minutes
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Ingredients

  • 2 tablespoons cooking oil light
  • 1 teaspoon cumin seeds whole
  • 1 tablespoon chopped ginger finely
  • 1 tablespoon finely chopped garlic
  • 1 onion medium-sized, finely chopped
  • 1/2 teaspoon chilli powder
  • 1/4 teaspoon turmeric powder
  • 1 tablespoon coriander powder
  • salt to taste
  • 1 tablespoon tomato paste
  • 2 tomatoes medium-sized, finely chopped
  • 8 large eggs boiled, peeled and cut in halves
  • 400 grams frozen spinach thawed and pureed till smooth
  • 1/2 cup plain yogurt beaten till smooth
  • 1 teaspoon kasoori methi or dried fenugreek leaves
  • water as required

Nutrition

  • Calories : 290 calories
  • Carbohydrate : 15 grams
  • Cholesterol : 425 milligrams
  • Fat : 19 grams
  • Fiber : 5 grams
  • Protein : 20 grams
  • SaturatedFat : 4 grams
  • Sodium : 460 milligrams
  • Sugar : 7 grams
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