Saag Eggs

- Serves 4
​My mum’s recipe for Saag Eggs is super-easy to make and ready within minutes. I often make this when I have spinach in abundance but am not in the mood for heavy saag paneer. Boiled eggs with perfectly cooked yolks are key here and add a beautiful flavor to this simply made sauce. Enjoy this dish with either steamed rice or hot and fluffy chapatis.

Ingredients for Saag Eggs

​500g Chinese or Indian spinach with roots (about 325g after discarding root and lower part of the stems)
2-3 tablespoons ghee
4 large cloves garlic
1 tablespoon chopped ginger
1 fresh green bird’s eye chili, finely chopped
300g tomatoes, pureed or grated
2 teaspoons coriander powder
1/4 teaspoon red chili powder, or to taste 
1/4 teaspoon turmeric powder
1 teaspoon salt
3/4 teaspoon garam masala powder
1/4 cup fresh cream or Ayam coconut milk
4 boiled eggs

Saag Eggs Recipe Video

Recipe
  1. Bring 1 liter of water to a boil. Gently slide in 4 hard boiled eggs and continue to simmer for 5 minutes. Turn off the heat, cover and let the eggs sit in hot water for 10 minutes. Remove the eggs, let them sit in cold water, then peel and set aside.
  2. Cut roots off spinach and rinse well. Next, place spinach leaves in 2L boiling water for 2 minutes until wilted. Drain, rinse in cold water immediately and place cooled spinach in a blender. Blend spinach in the blender until very smooth. 
  3. Place garlic, ginger and chilies in a mortar and pound using a pestle until fine and pasty. Alternatively, finely chop all three ingredients.
  4. Heat ghee in a heavy-base saucepan, add ginger, garlic, chili and stir-fry on medium heat for 1-2 minutes until garlic turns lightly brown.
  5. Add grated tomatoes, coriander powder, chili powder, turmeric powder and salt. Next, add tomatoes. Stir-fry for about 4-5 minutes on medium heat until oil separates and tomatoes are pulpy.
  6. Add pureed spinach, stir well, and bring it to the boil. Add 1/4 cup water to the blender, swirl around and add to the pan - bring to the boil.
  7. Finally add garam masala, and coconut milk/cream - stir well. Add halved eggs - serve hot with rice or rotis.
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