indian

Pahadi Style Spinach and Walnut Curry with Boiled Eggs

This simmered dish pairs boiled eggs, peeled with spinach, walnuts, finely ground and onion, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

25 g Protein

71 g Carbohydrates

32 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

76g boiled eggs, peeled 109 kcal
167g spinach 38 kcal
19g walnuts, finely ground 124 kcal
99g onion, chopped 40 kcal
6g garlic, minced 9 kcal
11g neutral oil 97 kcal
2g cumin seeds 8 kcal
1g ground turmeric 2 kcal
2g salt 0 kcal
91g water 0 kcal
175g cooked basmati rice 228 kcal

Cooking instructions

neutral oilcumin seeds
Heat oil in a pan; add cumin seeds and let sizzle 10 seconds.
oniongarlic
Add onion and cook 5 minutes until golden; add garlic and cook 30 seconds.
spinachwater
Add spinach and water; cook 3 to 4 minutes until wilted.
spinach
Blend the spinach mixture until smooth, then return to the pan.
walnutsground turmericsalt
Stir in ground walnuts, turmeric, and salt; simmer 3 to 4 minutes until slightly thick.
boiled eggscooked basmati rice
Add halved boiled eggs and warm through 1 to 2 minutes. Serve with cooked rice.