- Recipes
A specialty scrambled egg preparation from North India and Pakistan with fresh fenugreek leaves (methi), served with Chapattis for breakfast or lunch.
- Serves: 3-4
- Prep Time: 10 min
- Cook Time: 5 min
Ingredients
1 tbsp. (15 ml)
½
1 cup (250 ml)
1
1
2 tsp. (10 ml)
1 tsp. (5 ml)
½ tsp. (2.5 ml)
¼ tsp. (1.25 ml)
1 tsp. (5 ml)
6
½ tsp. (2.5 ml)
2 tbsp. (30 ml)
ghee (or butter)
medium onion, finely chopped
fenugreek leaves, finely chopped
medium tomato, chopped
small green chili, finely chopped
coriander powder
cumin powder
chili powder
turmeric powder
salt (or to taste)
large eggs
garam masala
cilantro, finely chopped
METHOD OF PREPARATION:
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. This can be served for breakfast with chapattis or toast.
Tip
Find fenugreek leaves (fresh methi) in specialty Indian grocers or markets.
