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Learn how to make Anda Methi Masala with our Chef Varun Inamdar.
Introduction
Anda Methi Masala- A one-pot egg gravy with fenugreek leaves, a mild masala flavor & tomato purée for base! Boiled eggs are cooked with dried fenugreek leaves (kasoori methi) in a flavourful gravy. A perfect amalgamation of creamy, sweet, and bitter flavours. This recipe makes for a quick and flavorful side with rice or Rotis. Do try this delicious egg gravy recipe today & let us know how you like it in the comments below.
For the Gravy
2 tbsp Oil
1 tsp Cumin Seeds
1/2 cup Onion (sliced)
Salt (as required)
1 tbsp Ginger-Garlic Paste
1 tbsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Garam Masala Powder
1 cup Tomato Purée
1 tsp Sugar
1/2 cup Water
1 bunch of Fenugreek Leaves (chopped)
1/2 cup Water
4 Eggs (boiled & cut into halves)
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There are some combinations in
the kitchen that are very unusual. Today's recipe takes
these two unusual ingredients And makes something spectacular. The recipe is Anda Methi Masala. The combination that I'm talking
about is Anda which is Eggs And Methi – Fresh Fenugreek Leaves. Hey Guys! This is me The Bombay Chef
Varun Inamdar, and welcome to Get Curried. Well, Preparation-wise, I have two-three
things which are already done and kept here. The first one, of course,
is a puree of Tomatoes And I also have hard-boiled
eggs, ready-peeled Ready to jump in the gravy. Let's make the gravy on that note. First things first, Oil or Ghee or Butter. The choice is completely yours. I prefer oil because I like
this recipe slightly lighter And not rich or richer. Once the oil heats… I'm going to add in Cumin Seeds And allow these to crackle. Once that happens, I'm going to throw in sliced Onions. I'm going to crush these slightly
so that they caramelize faster. To aid this process… We kind of accelerate the
whole process of caramelization. I'm going to add in Salt And allow the onions
to turn brown in colour. When I say brown – golden brown. Time to add in paste of Ginger-Garlic. Well, at this stage, if you want
to kind of spike this recipe up You can also throw in
some Green Chilli Paste. Along with this I'm also going
to add in Red Chilli Powder. I want all these spices to cook
before I add in the Tomatoes. Turmeric Powder. Last but not the least,
Garam Masala Powder. Let's stir this well and ensure the raw
flavour of ginger and garlic goes away.
Time to add in fresh Tomato Purée. By all means, You can also use the proprietary Tomato
Purée that's available in the open market. But I prefer fresh. And along with this some
extra additional flavour And to ensure all the flavour
comes out from this gravy Some Grained Sugar. Well sugar needs to be as much
as we do not want to sweeten this It just has to kind of balance the sourness
of the tomatoes, and that's about it. Let's mix this well. Once oil starts releasing
from the sides of the pan. I'm going to add in
roughly half a cup of water. Let's stir this well and allow
this to boil on high flame. While that's happening…let's roughly
cut some fresh Fenugreek leaves. Time to add in the freshly
cut Fenugreek Leaves. Well, initially this will
look like a lot of Fenugreek But trust me, a minute in line
and all of this will wilt beautifully Into this masala, making
it the Methi Masala. Now you'd be wondering where is the Egg? Now, there are two ways
you can treat this recipe. You can actually treat this like
Shakshouka which also at some point in time I would show you can
break in whole eggs directly. Cover this and cook it
literally like a Shakshouka. What I'm going to do is add I'm
going to add in hard boiled eggs. You could quarter these, half these, choice is completely ours. But what's important is… To add in some more water, So that this becomes saucy so later You can eat this with a Roti, Chapati,
Naan, Phulka, even Puris for that matter. At this stage, if you want
to make this slightly richer You can also add in either a
knob of butter or some cream. That's half. Half boiled eggs, like so And place these wherever you want.
One quick swirl and with this Anda
Methi Masala is done and ready And off goes the flame. Like I said before this will go
amazingly well with most Indian breads. Well, why Indian Breads? Try this with Pav and
Sliced Bread for that matter. Wait for what next The Bombay
Chef gets into your kitchen. Bye for now.
