Recipe 1: Tadka Spinach with Egg

I tried this easy recipe on Monday which can be given to babies 6 months onwards. Please make sure your child is not allergic to any of the ingredients below. The best part is that adults can have the same dish except in step 6, add a couple of chillis to the tadka.

Tadka Spinach with Egg

1 egg
Spinach leaves (fresh or frozen)
Cooking oil
1/2 onion
1 Tomato
1 garlic

Spices: Haldi powder, coriander powder, cumin seeds, hing


1. Use either frozen spinach, 6-8 cubes else half a bag of fresh spinach chopped up finely.
2. Chop half an onion finely and sautee the spinach and a tomato (skin removed) in a tbsn of olive oil.
3. Add a pinch of tumeric and 1/2 tspn of coriander powder. Put the lid on and continue to cook till the color deepens and the onions are fully cooked through.
4. In a seperate pan boil water and once bubbling and an egg. Cook for 8 mins
5. Once the spinach is cooked, either mash up or put in a food processor depending on the texture your child prefers.
6. Tadka: In another pan or in a tempering ladle, add 2 tbsn oil, one clove of pressed garlic, one tspn of cumin seeds. Cook on high heat till the garlic has turned color. Then right at the end, and a pinch of hing.
7. Put all this on the spinach and mix through quickly.
8. Peel the boiled egg, and slice into six pieces and put on top of the egg. Mash the egg with a fork for children who are in the early stages of weaning.
9. Ready to serve!

My little girl is very partial to egg, so she enjoyed this dish. However, if your child doesnt like egg, you can crumble some cheese or paneer on the spinach.