Methi Egg Masala, also known as Dabha Style Methi Egg Curry, is a traditional Indian dish that is commonly made in the Dabha region of India. It is made by cooking eggs in a flavorful gravy made from methi leaves, tomatoes, and a variety of spices. Here is a recipe to make it:
- 4-5 hard-boiled eggs
- 1 cup chopped methi leaves
- 1 cup finely chopped tomatoes
- 1/4 cup finely chopped onion
- 2-3 green chilies
- 1 tsp oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/4 tsp turmeric powder
- Salt, to taste
- Heat oil in a pan over medium heat. Once hot, add cumin seeds and mustard seeds. Let them sizzle.
- Add the chopped onions, green chilies and sauté until they turn translucent.
- Add the chopped tomatoes and sauté until they turn mushy.
- Add the methi leaves and sauté for a minute or two.
- Add red chili powder, coriander powder, turmeric powder and sauté until the raw smell of masala goes away.
- Add 1 cup of water and salt. Mix it well.
- Bring it to a boil and let it simmer for 5-7 minutes.
- Add hard-boiled eggs and let it simmer for 2-3 minutes.
- Turn off the heat and let it cool down for a few minutes.
- Serve the Methi Egg Masala hot as a side dish with rice or roti.
Note: You can adjust the quantity of green chilies and red chili powder as per your taste and preference. And also you can add some yogurt to make it more creamy.
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