Egg Methi Bhurji
2021-02-22- Cuisine: Indian
- Course: Main Course
- Skill Level: Intermediate
-
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- Servings: 4
- Prep Time: 5m
- Cook Time: 20m
- Ready In: 25m
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Nutritional Info
This information is per serving.
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Calories
305 -
Carbohydrates
6g -
Fat
26g -
Protein
13g -
Serving Size
252g
A specialty scrambled egg preparation from North India with fresh fenugreek leaves (methi). This egg bhurji can be served for breakfast with bread or can be made as a side dish for Rotis or rice.
Ingredients
- 2 Tablespoons Oil
- 1 Teaspoon Shah Jeera
- 3 Thinly Sliced Onions
- 1 Cup Chopped Methi Leaves
- 1/2 Teaspoon Turmeric Powder
- 4-5 Green Chilies
- 2 Teaspoons Red Chili Powder
- 2 Teaspoons Coriander Powder
- 1 Teaspoon Jeera Powder
- 1 Teaspoon Biryani Powder
- 1 Tomato
- 2 Teaspoon Salt
- 10 eggs
- 1/2 Teaspoons Garam Masala
- Coriander Leaves
Method
Step 1
Heat 2 tablespoons of oil and add 1 teaspoon shah jeera, 3 thinly sliced onions. Sauté well.
Step 2
Once the onions are translucent add 1 cup chopped methi leaves. Mix well.
Step 3
Add 1/2 teaspoon turmeric powder, 4-5 green chilies, and sauté well.
Step 4
Add 2 teaspoons red chili powder, 2 teaspoons coriander powder, 1 teaspoon jeera powder, 1 teaspoon biryani powder, and mix all the masala well.
Step 5
Add 1 sliced tomato, add 2 teaspoons salt and let it cook until the tomato gets soft.
Step 6
Now add eggs and gently lift the eggs and mix them. cook for 5 minutes.
Step 7
Once the egg is cooked sprinkle 1/2 teaspoon garam masala. Garnish with coriander leaves and turn off the stove.