Methi Egg Masala


Many times when I feel lost about what to cook, eggs come to my rescue. I like to make something new every time to keep it interesting. Recently, I tried this, where I used methi(fenugreek) in the egg curry. As I had imagined, they both were great combination. Methi egg masala with Aayi’s hot chapatis was a great combination.

Ingredients:
7 eggs
1/4 cup chopped onion
1 cup fenugreek(methi) leaves
Oil
Salt

For masala :
1 cup roughly chopped onion
1 cup roughly chopped tomato
4 cloves
1″ cinnamon
1 tea spn poppy seeds
1 tea spn cumin seeds
5 red chillies
1 tea spn coriander seeds
1 tbl spn fresh/frozen coconut
1 tbl spn chopped garlic
1 tbl spn chopped ginger

Method:
Boil the eggs and peel them.
Heat oil and add cloves, cinnamon, poppy seeds, cumin seeds, coriander seeds. Fry for a minute. Then add onion, ginger, garlic, coconut and red chillies. Fry till onions turn translucent. Add tomatoes, salt and let it cook till tomatoes get mushy. Grind to a paste.
Heat oil and add onions. Fry till they turn translucent. Add methi leaves and fry for few minutes. Pour in the ground masala and enough water to get it to required consistency. Put some deep slits on eggs and slide them into the gravy. Boil for few minutes. Serve hot.

Serves : 4-5
Preparation time : 30mins

Pictorial:

23 Comments for “Methi Egg Masala”

Santosh

says:

Egg Curry Looks Awesome Shilpa!! One of my favourites and want to try it right away. But I have no Methi leaves. Can I substitute it with a tablespoon of Kasoori Methi leaves?? Thanks

Santosh

says:

We wanted to cook something quickly yesterday and decided upon this curry. But had no tomatoes or Methi leaves. So substituted with some thick tomato Juice and 3 tablespoons of Kasoori Methi (we seem to always have that handy). Also added a can of coconut milk to provide the required consistency. In addition to the above spices, I also added 1/2 tsp each of Shah Jeera, black pepper corns, and 4 crushed cardamoms. The curry was lip smacking, mindblowingly good. Was great with Chapathis and your yellow rice. Thanks again for posting such a simple yet delicious recipe!!!

Bina Shanbhag

says:

Oh Shilpa .. it looks delicious indeed! Waiting for Shravan month to end to try this new recipe of yours. Thanx for the same.Howz your little one? Sure he is doing just fine. Thanx for taking the time to post these lovely recipes in your busy schedule of raising a little one.

says:

I had a recipe from a friend using boiled eggs but she short boiled them and then fried them together with the masala paste a bit longer… and that gave the outside of the boiled eggs a nice texture… i like all the other ingredients and “gravy” you have here though – I think i would like to try this version it looks so yummy and i like boiled eggs 🙂

suravi

says:

hi shilpa ,
i tried your methi egg curry today it came out so delicious. all family members like it 🙂 thx for the rccipe.

Aseem Saxena

says:

Dear Shilpa,

Some queries:

1. Can I use grated dessicated coconut?

2. How much water do you use? I would like to create it the way you do…

Thanks,

Aseem

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