There used to be a restaurant called New Kabana in north London run by a Pakistani couple. This restaurant served some of the best Punjabi food ever.
Both, the husband and wife, used to cook in the kitchen as well as work the tables.
The restaurant itself was very basic; you could bring your own booze and more of a cafe like atmosphere but as they rightly say, don’t judge a book by its cover. Each dish that they served stood out on its own, no two curries tasted the same, each item was freshly prepared once the order was placed. It was one of those places you went for real, honest food and not the atmosphere.
The restaurant used to be a short drive from where we live in Golders Green so it was very conveniently located for us but the food was so exemplary, we would have even driven long distance if it was elsewhere.
Sadly, the restaurant shut down and we haven’t been able to find a worthy successor yet (although my parents tell me that they have recently discovered a new restaurant which is just as good, which I have still to try).
I have been on a nostalgia trip since last night when I cooked this scrambled eggs with spinach
I don’t eat enough eggs so decided to make bhurji. I like sneaking in a vegetable or two wherever I can as long as it matches the rest of the ingredients. So, I decided to use spinach in my bhurji recipe.
New Kabana’s recipe for palak paneer used to be different from the ones we are normally used to. The spinach was chopped (not pureed) and the paneer used to be crumbled instead of cubed.
So this recipe is like their palak paneer except that paneer has been substituted with scrambled eggs.
DuckduckGo doesn’t throw up any other recipe for palak aur ande ki bhurji; have I created a new version of the popular Indian scrambled eggs ;-)?!
2 Cups Spinach
2 to 3 Eggs (depending on their size)
1 Tablespoon ginger-garlic paste
1 Teaspoon cumin seeds
1 Teaspoon garam masala powder
1 Teaspoon turmeric powder
1 Tablespoon oil
Salt to taste
- Chop and wash the spinach.
- Peel, wash and chop the onion.
- Wash and chop the tomatoes.
- Break the eggs into a bowl and set aside. Do NOT break them or whisk them.
- Take a wide bottom frying pan and place it on high heat.
- Pour the oil into it.
- Once hot, add the cumin seeds and lower the heat.
- Stir the cumin seeds for about 15 to 20 seconds.
- Next, add the onions with salt to taste. Cover and let them cook for about 5 minutes.
- Uncover and add the ginger-garlic paste. Mix well and cook for a couple of minutes.
- Add the tomatoes, chopped chillies, turmeric and garam masala. Once again, mix well, cover and let this cook for about 5 minutes till the tomatoes become soft and squishy.
- Uncover and add the spinach. Keep stirring till the spinach starts wilting.
- Once the spinach is almost cooked, tip in the eggs.
- Now keep stirring the eggs till they simultaneously cook and amalgamate with the vegetable base.
- Once the eggs are cooked, cover the pan and leave it on low heat for a couple of minutes.
- Take the pan off the burner and let it sit covered for 5 minutes before serving.
- If using frozen spinach, cook according to instructions on the packet.
- You can adjust the quantity of chilli according to your taste.
- This is one dish best eaten hot so don’t make it ahead of time.