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
Ingredients
Nutrition Facts
- Calories
- 227
- Fat
- 16 g
- Saturated Fat
- 6 g
- Trans Fat
- 0.1 g
- Sodium
- 1015 mg
- Sugars
- 2 g
- Protein
- 14 g
- Fibre
- 2 g
- Carbohydrate
- 8 g
- 1 tbsp (15 mL) ghee (or butter)
- 1/2 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
- 1/2 tsp (2.5 mL) chili powder
- 1/4 tsp (1.25 mL) ground turmeric
- 1 tsp (5 mL) salt (or to taste)
- 6 large eggs
- 1/2 tsp (2.5 mL) garam masala
- 2 tbsp (30 mL) cilantro, finely chopped
Instructions
-
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.
-
Mix in coriander, cumin, chili, turmeric and salt.
-
Crack eggs in skillet, stirring to scramble. Cook for 5 minutes or until eggs are cooked to desired doneness.
-
Garnish with a sprinkle of garam masala and cilantro.
Notes
Find fenugreek leaves (fresh methi) in specialty Indian grocers or markets.