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:
Oh that egg curry looks delicious. Don’t have methi now. But will certainly try this soon! Thanks and cheerio!
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
Yes, that should be fine
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!!!
hi,
looks tempting, will try soon and send comments.
Yummy!
I also prepare egg curry the same way!
Cheers
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.
He is doing good. Thanks for asking 🙂
shilpa……..i can almost smell the aroma………….l
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 🙂
Methi and Egg is sure a winning combination. Looks delicious Shilpa 😀
Siri
Tried yesterday. Simply superb.
Hi shilpa
Can i add tomato paste to curry.
Yes
Egg curry is something that I make when there’s no other option.. so this recipe is a good one for me.
hi shilpa ,
i tried your methi egg curry today it came out so delicious. all family members like it 🙂 thx for the rccipe.
I tried this recipe without Methi leaves as I didnt have any. This turned out great too…
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
Yes, you can use dessicated coconut. Sorry, I have not measured the water. I add enough to make it a gravy of my liking.
Tried it out tonight.came out good.Thanks
Really delicious dish 🙂 We enjoyed this one a lot. Thanks.
Hi Shilpa
Do you have idli recepie. Thanks
Hi Shilpa,
Absolutely delicious, lipsmacking good and so quick and easy. Thanks for sharing this awesome recipe.