Egg masala with spinach
20 min · 21 g protein · 297 cals / serving
Halved boiled eggs in a rich onion and tomato masala with ginger, garlic, cumin, garam masala and fenugreek, softened with Greek yogurt and a big bag of spinach stirred through. The eggs boil while the sauce cooks, so a proper Indian egg curry is ready in 20 minutes and keeps for lunch.
Ingredients
- 8 large eggs
- 1 tbsp canola oil
- 1 tsp cumin seeds ground cumin
- 2 medium onions, finely chopped
- 2 tsp ginger, grated, or jarred ginger-garlic paste
- 4 cloves garlic, grated
- 1 green chili pepper, slit, or to taste
- 1/4 tsp turmeric
- 1 tsp paprika, or Kashmiri chilli powder
- 1 1/2 tsp ground coriander
- 1 tsp garam masala
- 1 (14 oz) can canned crushed tomatoes
- 1 tsp salt
Yogurt
- 2/3 cup nonfat Greek yogurt
- 1 tsp cornstarch
- a scant 1/2 cup water
- 1 (9 oz) bag baby spinach
- 1 tsp dried fenugreek leaves (kasuri methi), crushed ground fenugreek, or 1/4 tsp ground fenugreek
- 1 small handful fresh cilantro, chopped
Steps
- Boil the kettle. Lower the eggs into a pan of the boiling water and cook 9 minutes at a gentle boil, then cool them in cold water and peel while the sauce simmers.
- Meanwhile heat the oil in a large deep skillet over medium-high heat, add the cumin seeds for a few seconds until they crackle, then the onion with a pinch of the salt. Fry 4–5 minutes, stirring, until soft and golden.
- Add the ginger, garlic, green chilli, turmeric, paprika, coriander and garam masala and stir for 30 seconds.
- Add the tomatoes and the rest of the salt and cook 3 minutes, stirring, until thick and jammy.
- Whisk the cornstarch into the yogurt, then stir in 2–3 spoonfuls of the hot sauce to warm it. Turn the heat to low and stir the yogurt into the pan, then the water, and let it just come back to a bare simmer; the cornstarch stops it splitting.
- Halve the peeled eggs and nestle them in the sauce, cut side up, with the spinach. Cover for 2 minutes until the spinach wilts, then crumble over the fenugreek and scatter with cilantro. Serve with rice or warm roti (not counted). Keeps 3 days in the fridge; reheat gently, covered, without boiling.
Good to know
How hot is it?
Mild to medium with one green chilli and paprika. Leave the chilli out for children and pass chilli flakes at the table; Kashmiri chilli powder gives the red colour without much heat.
Can I freeze it?
Freeze the masala before the yogurt, eggs and spinach go in (boiled eggs turn rubbery in the freezer) for up to 3 months, then reheat it, stir in the yogurt and add freshly boiled eggs and the spinach.
Per
- Calories
- 80
- Protein
- (29%)
- 6 g
- Fat
- (47%)
- 4 g
- Carbohydrates
- (25%)
- 5 g
- of which sugar
- 3 g
- Fiber
- 1 g
- Sodium
- 238 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1189 kcal goes into the pot and 1623 g of ingredients comes out as about 1489 g of food: 80 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.