Methi Egg Curry at Janet Wall blog

Methi Egg Curry. Methi, also known as fenugreek herbs, it may have a slightly bitter taste that not everyone appreciates. Grind coconut, green chilies, ginger, garlic, cloves, cinnamon, peppercorns, poppy seeds, coriander leaves. 1 cup finely chopped fresh methi leaves/fenugreek or ½ cup dry leaves crushed. Play around with spices of your choice. Add onion and fry till onions turn brownish. ½ tsp jeera (cumin) 2 tsp oil. An egg curry with hints of methi and a mild masala flavor. The eggs are fried in seasoning before being added to the gravy. Egg curry is finished with cream. This versatile herb can be. Methi egg masala with aayi’s hot chapatis was a great combination. 1 medium onion chopped finely. 1 cup fenugreek (methi) leaves. I have kept the recipe light, restraining the use of malai aka cream which yields a creamy rich dish. Grind the following into a paste with a little water.

Methi Egg curry
from www.reshmaseetharam.com

1 cup finely chopped fresh methi leaves/fenugreek or ½ cup dry leaves crushed. Methi, also known as fenugreek herbs, it may have a slightly bitter taste that not everyone appreciates. Add onion and fry till onions turn brownish. This versatile herb can be. Heat oil and add cumin seeds. Egg curry is finished with cream. ½ tsp jeera (cumin) 2 tsp oil. Play around with spices of your choice. The eggs are fried in seasoning before being added to the gravy. Methi egg masala with aayi’s hot chapatis was a great combination.

Methi Egg curry

Methi Egg Curry 1 cup finely chopped fresh methi leaves/fenugreek or ½ cup dry leaves crushed. Egg curry is finished with cream. An egg curry with hints of methi and a mild masala flavor. ½ tsp jeera (cumin) 2 tsp oil. The eggs are fried in seasoning before being added to the gravy. Play around with spices of your choice. Grind the following into a paste with a little water. Egg curry with corn and methi. Add onion and fry till onions turn brownish. Methi, also known as fenugreek herbs, it may have a slightly bitter taste that not everyone appreciates. This versatile herb can be. 1 cup fenugreek (methi) leaves. Methi egg masala with aayi’s hot chapatis was a great combination. I have kept the recipe light, restraining the use of malai aka cream which yields a creamy rich dish. 1 cup finely chopped fresh methi leaves/fenugreek or ½ cup dry leaves crushed. 1 medium onion chopped finely.

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