Recipes

Methi Anda Bhurji

A specialty scrambled egg preparation from North India and Pakistan with fresh fenugreek leaves (methi), served with Chapattis for breakfast or lunch.
Serves 4
Prep Time 10 min
Cook Time 5 min
Print Recipe

Ingredients

  • 1 tbsp (15 mL) ghee (or butter)
  • ½ medium onion, finely chopped
  • 1 cup (250 mL) fenugreek leaves, finely chopped
  • 1 medium tomato, chopped
  • 1 small green chili, finely chopped
  • 2 tsp (10 mL) ground coriander
  • 1 tsp (5 mL) ground cumin
  • ½ tsp (2.5 mL) chili powder
  • ¼ tsp (1.25 mL) ground turmeric
  • 1 tsp (5 mL) salt (or to taste)
  • 6 large eggs
  • ½ tsp (2.5 mL) garam masala
  • 2 tbsp (30 mL) cilantro, finely chopped

Instructions

  • Step 1

    In a large skillet, melt ghee on medium-high heat. Add onion and cook for a couple of minutes until softened. Add fenugreek leaves and cook for one minute until wilted. Stir in tomato and green chili. 

  • Step 2

    Mix in coriander, cumin, chili, turmeric and salt. 

  • Step 3

    Crack eggs in skillet, stirring to scramble. Cook for 5 minutes or until eggs are cooked to desired doneness. 

  • Step 4

    Garnish with a sprinkle of garam masala and cilantro.

Paperclip IconTips

Find fenugreek leaves (fresh methi) in specialty Indian grocers or markets.

Nutrition Facts

Per serving
Calories227
Fat16 g
Saturated Fat6 g
Trans Fat0 g
Carbohydrate8 g
Fibre2 g
Sugars2 g
Protein14 g
Sodium1015 mg

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