Instructions

Heat half a tbsp of oil in a heavy bottomed vessel, add onions and saute till transparent. Add ginger-garlic-chilli paste and saute for 3 mts. Add methi leaves and saute for 4 mts. Add turmeric pwd, red chilli pwd, cumin pwd, coriander pwd and combine.<br

Add chopped tomatoes and saute further for another 4 mts. Add a little less than a cup of water and salt and bring to boil.<br

Add the boiled egg halves and let it cook in this masala for 7-8 mts on medium flame. Reduce flame and cook till you get the desired curry consistency.<br

Add garam masala pwd and combine. Turn off heat and serve hot with rotis or rice.

About This Recipe

An egg curry with hints of methi and a mild masala flavor. Yes, yet another methi based dish. 🙂 I have kept the recipe light, restraining the use of malai aka cream which yields a creamy rich dish. Play around with spices of your choice. Makes for a quick and flavorful side with rice or rotis.

Anda Methi

Anda Methi Recipe

Prep & Cooking: 35-40 mts

Serves 4 persons

Ingredients:

4 boiled eggs, cut into halves

2 onions, chopped

1 tsp ginger-garlic-green chilli paste

1 tomato, chopped

1/4 cup fresh methi leaves, soak in salted water for 10 mts, squeeze

pinch of cumin pwd

2 tsps coriander pwd

3/4 tsp red chilli pwd

pinch of garam masala pwd (cloves, cinnamon, elaichi)

salt to taste

1 1/2 tbsps oil

1 Heat half a tbsp of oil in a heavy bottomed vessel, add onions and saute till transparent. Add ginger-garlic-chilli paste and saute for 3 mts. Add methi leaves and saute for 4 mts. Add turmeric pwd, red chilli pwd, cumin pwd, coriander pwd and combine.
2 Add chopped tomatoes and saute further for another 4 mts. Add a little less than a cup of water and salt and bring to boil.
3 Add the boiled egg halves and let it cook in this masala for 7-8 mts on medium flame. Reduce flame and cook till you get the desired curry consistency.
4 Add garam masala pwd and combine. Turn off heat and serve hot with rotis or rice.

Anda Methi ~ Egg curry with Fenugreek leaves