Saag Eggs – Spiced Spinach & Soft-Boiled Egg Curry
Vibrant Indian Home-Style Spinach Curry Featuring Soft-Boiled Eggs, Hand-Pounded Ginger-Garlic Masala, and a Touch of Cream
This quick and easy saag eggs recipe pairs a velvety, bright green spinach gravy with tender soft-boiled eggs for a lighter alternative to saag paneer.
The secret is gently steeping the eggs to keep the yolks velvety and custardy, then simmering them in a jammy, hand-pounded tomato and spinach masala. Enjoy the recipe!
Recipe
- Boil & Peel Eggs: Simmer eggs in boiling water for 5 minutes, turn off heat, cover tightly, and steep for 10 minutes. Transfer to an ice bath, peel, and set aside.
- Blanch & Blend Spinach: Blanch trimmed spinach in boiling water for 2 minutes, shock in ice water, squeeze dry, and pulse in a blender until smooth.
- Build Masala Base: Pound garlic, ginger, and green chili into a paste. Sauté in ghee, then add pureed tomatoes, coriander, red chili powder, turmeric, and salt; cook for 4–5 minutes until the oil separates.
- Marry Saag & Eggs: Stir the spinach puree, warm water, garam masala, and heavy cream (or coconut milk) into the masala. Simmer, gently nestle in sliced egg halves, heat through for 1 minute, and serve hot!
💡 Chef Notes & Tips
- Double-Tomato Rule: Use pureed or grated fresh tomatoes rather than diced chunks so they emulsify smoothly with the ginger-garlic paste into a jammy masala base.
- Vegan Adaptation: Replace the ghee with coconut oil, swap the eggs for firm tofu or mushrooms, and use Ayam coconut milk instead of dairy cream.
