This Saag-Shuka combines our Saag Paneer and Shakshuka recipe, turning it into a nutrient-packed meal for any day/time of the week!

Serves 2 


1/2 cup water

Salt, for water and to taste  

1 pound baby spinach (this recipe is forgiving so if you buy a big box of spinach and it has 11 or 12 oz, no need to buy more)

1 jar Brooklyn Delhi Coconut Cashew Korma (or Cashew Butter Masala works well too)

4 eggs

Brooklyn Delhi Tomato Achaar, Roasted Garlic Achaar, or Guntur Sannam Hot Sauce


2 tablespoons ghee or high heat oil like sunflower or canola

1 teaspoon cumin seeds

1 pinch of asafetida (if you don't have it's OK because the sauce already has it)

1 dried red chili pepper, broken in half (1/4 teaspoon red chili powder)


In a soup pot (or any pot that will hold all of the spinach), heat a 1/2 cup of water with a sprinkling of salt on high heat until you start to see many tiny bubbles forming. Add in the spinach and cover the pot with a lid. Turn the heat to medium-low and let the spinach cook for about a minute and then mix it so that the less cooked leaves get to the bottom. Cover again and cook until all spinach is wilted, bright green, and reduced in size considerably, a couple of minutes. During this time, you may need to mix again to make sure the spinach is cooked evenly.*

Transfer spinach to a blender. Add a jar of Coconut Cashew Korma. Blend until smooth. 

Pour the spinach mixture into a pan, bring to a simmer, then give the sauce a taste and add salt as needed. 

With the back of a spoon, make 4 indentions in the pan. Crack the eggs one at a time into a small bowl and carefully slide them into each of the indentions. Sprinkle salt over the eggs, then cover the pan and cook for about 5-10 minutes at medium-low heat, until the egg whites are set and the yolks are cooked to your liking. Keep an eye on the eggs at this point as cooking times may differ depending on the pan you are using and your stove. Turn off the stove. 

This step is optional but makes the dish look beautiful. Heat 2 tablespoons of ghee or oil in a small pan over high heat. Add 1 cumin seed into the pan. When the seed sizzles, add in the rest of the seeds and asafetida. When the seeds are sizzling and dancing in the pan, add in the broken chili pepper and coat with oil. Immediately pour over the Saag Paneer.

Serve with crusty bread or naan and achaar or hot sauce for heat. 

*If you have a little more time to work with and want your spinach to be super duper green, fill the soup pot with water and bring it to a boil with salt. Add in the spinach for about 1 minute, until it is wilted but still bright green. Then shock the spinach in a bowl of ice water. With a slotted spoon, transfer the spinach to a blender. Proceed with the recipe above. 

For Serving

Naan or rice

Brooklyn Delhi Tomato Achaar, Roasted Garlic Achaar or Guntur Sannam Hot Sauce