Stuffed Egg Spinach Curry Recipe - Spinach stuffed eggs, batter fried and served with flavourful gravy.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Eggs, Spinach

Cuisine : Indian

Course : Main Course_Egg

Stuffed Egg Spinach Curry

Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.

Stuffed Egg Spinach Curry Recipe - How to make Stuffed Egg Spinach Curry


Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium


  • Eggs hard boiled and peeled4

  • Spinach blanched and chopped1 cup

  • Oil 1 tbsp + for deep-frying

  • Ginger finely chopped1 tablespoon

  • Green chillies finely chopped2

  • Coriander powder 1 tsp + 1

  • Turmeric powder a pinch

  • Salt to taste

  • Gram flour (besan) 3/4 cup + for dusting

  • White oats 1/4 cup

  • Carom seeds (ajwain) 1/4 teaspoon

  • Red chilli powder 3/4 teaspoon

  • Ginger-garlic paste 1 teaspoon

  • Bhuna masala 130 grams

  • Tomato purée 1/2 cup

  • Garam masala powder 1/2 teaspoon

  • Fresh coriander leaves finely chopped2 tablespoons

  • Juice of ¼ lemon


Step 1

Heat 1 tbsp oil in a non-stick pan, add ginger, green chillies and sauté for a minute.

Step 2

Add spinach, 1 tsp coriander powder, turmeric powder, salt and mix well. Transfer the mixture in a bowl and keep aside.

Step 3

Cut the eggs vertically, scoop out the egg yolks and add to the bowl and mix well with the spinach mixture.

Step 4

Make small balls of the spinach mixture, stuff them back into the pockets of egg whites. Join both the halves of the egg and press lightly.

Step 5

Mix together gram flour, white oats, carom seeds, ¼ tsp red chilli powder, ginger garlic paste and water as required in a bowl to make a thick batter.

Step 6

Heat sufficient oil in a deep pan.

Step 7

Dust the eggs with a little gram flour and dip in the batter and slide them into hot oil. Deep-fry till golden and crisp. Drain on an absorbent paper.

Step 8

Empty bhuna masala into a non-stick pan. Add tomato purée, remaining coriander powder, remaining red chilli powder, remaining turmeric powder, garam masala powder and mix well.

Step 9

Add ¼ cup water, adjust salt and allow to come to a boil. Add coriander leaves, lemon juice and mix well.

Step 10

Transfer the gravy into a serving bowl, add fried eggs and serve hot.