Egg Curry with Spinach and Methi


Egg Curry with Spinach and Methi

There’s a lot to love about this Gujarati-style egg curry, made even more flavourful with the additions of spinach and methi(fenugreek). It’s a bowl full of goodness, bursting with exotic spices and wholesome nutrition, combined with the comfort of home-cooked food. The warm, aromatic curry tickles your taste buds, the perfectly cooked eggs provide a bite of satisfaction, while spinach and Methi bring a unique, delightful flavour profile and added health benefits. This is a tasty, balanced meal that takes minimal time and effort, making it perfect for a quick lunch or dinner. With just 100 calories per serving, it’s a guilt-free treat that doesn’t compromise on taste or nutrition!

3 eggs
1 bunch of spinach
1 tbsp. methi (fenugreek)
1 tbsp. olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 tsp. cumin seeds
1 tsp. turmeric powder
1 tbsp. Coriander powder
1 tsp. red chili powder
2 tomatoes, finely chopped
Salt to taste.

Step 1: Boil the eggs to your preferred level of doneness, peel them and set aside.

Step 2: Wash the spinach and methi leaves thoroughly, blanch them in boiling water for 2 minutes, then drain and keep aside.

Step 3: Heat oil in a pan. Add cumin seeds. Once they start to splutter, add onions and garlic and fry until golden brown.

Step 4: Add the turmeric, coriander, and red chilli powders and sauté. Add the chopped tomatoes and cook until mushy.

Step 5: Add the blanched spinach and methi leaves to the mix. Stir well.

Step 6: Now, slit the boiled eggs (from the sides) and add them to the curry. Stir gently.

Step 7: Cover the pan and let it cook on low flame for 10-15 minutes. Adjust the seasoning as per your taste. Take off the heat.

Enjoy this wholesome, low calorie Gujarati egg curry with spinach and Methi with a bowl of brown rice or roti.


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