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 Recipe
Prep & Cooking: 35-40 mts
Serves 4 persons
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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.
