📸 Image coming soon for Palak Egg Curry
Palak Egg Curry
Lunch • Singapore
How to Make Palak Egg Curry (Traditional & Healthy Version)
Palak Egg Curry is a beloved vegetarian dish that brings together the lushness of spinach (palak) and the wholesome goodness of eggs, simmered in a lightly spiced curry. In Singapore, this dish has found a home in both bustling kopitiams and modern hawker centres, where local and North Indian culinary traditions blend seamlessly. The vibrant green curry is not only visually inviting but also a nod to the multicultural food tapestry of Singapore, where Indian classics are often adapted with local ingredients and flavors. Palak Egg Curry is cherished for its comforting taste and healthy profile, making it a popular lunch choice among health-conscious Singaporeans. The creamy spinach gravy, mildly spiced and infused with ginger, garlic, and local aromatics, coats the boiled eggs to perfection. This dish is often enjoyed with brown rice, whole wheat chapati, or even multigrain bread—reflecting the Singaporean penchant for fusion and balanced meals. Its unique combination of nutrition, flavor, and versatility makes Palak Egg Curry a staple at home-cooked meals and a rising star in vegetarian stalls across the island.
Ingredients(for 1 bowl of curry with 2 eggs and spinach gravy)
- 200g Fresh spinach (palak) (Washed and chopped)
- 4 Eggs (Hard-boiled)
- 1 medium Onion (Finely chopped)
- 1 medium Tomato (Diced)
- 1 tsp Ginger (Grated)
- 2 cloves Garlic (Minced)
- 1 Green chili (Sliced, reduce for less heat) - optional
- 1/2 tsp Cumin seeds
- 1/4 tsp Turmeric powder
- 1/4 tsp Red chili powder (Optional for extra spice) - optional
- 2 tbsp Low-fat yogurt - optional
- 1 tbsp Sunflower oil (Or canola oil)
- To taste Salt
- 1/2 cup Water (As needed)
- 1 tbsp Coriander leaves (For garnish) - optional
Instructions
- 1
Bring a pot of water to boil and cook eggs for 10 minutes. Cool and peel. Set aside.
10 minutes
Use slightly older eggs for easier peeling.
- 2
Blanch the chopped spinach in boiling water for 2 minutes. Drain and immediately transfer to cold water to retain the vibrant color.
4 minutes
Shocking spinach in cold water keeps it bright and fresh.
- 3
Blend the blanched spinach with yogurt (if using) into a smooth puree. Set aside.
3 minutes
Yogurt adds creaminess and tang without extra calories.
- 4
Heat oil in a non-stick pan. Add cumin seeds and let them splutter. Sauté onions until soft and golden.
3 minutes
Sauté onions on medium heat for best flavor.
Why This Dish is Healthy
This dish is a healthy choice because it combines leafy greens and lean protein without excessive fat or cream. The use of fresh, whole ingredients ensures a high nutrient density, supporting heart health, immunity, and energy. With controlled oil and no heavy cream, it suits calorie-conscious diets and fits well into balanced Singaporean meals.
Palak Egg Curry is nutrient-dense, featuring spinach rich in iron, vitamin K, vitamin C, and antioxidants. Eggs provide complete protein, vitamin B12, and healthy fats, making this dish ideal for muscle repair and overall wellness. Using minimal oil and opting for low-fat yogurt keeps calories in check, while the inclusion of tomatoes and onions boosts fiber and micronutrient content. This curry is naturally gluten-free and can be adapted for various dietary needs.
Pro Tips
- 💡Tip 1: Use local farm-fresh spinach for maximum flavor and nutrients.
- 💡Tip 2: Grill or lightly pan-sear eggs before adding for a smoky flavor.
- 💡Tip 3: For extra creaminess, blend in a few soaked cashews with the spinach.
Storage & Serving
Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water if needed to retain consistency.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 220.0 kcal |
