Egg and Methi Aloo Curry
PakistaniLunchDesi eggsMedium
Methi leaves and potatoes in a spiced masala with boiled eggs — a fragrant, homely lunch sabzi.
Prep time15 min
Cook time25 min
Total time40 min
Servings4
Ingredients
- 4 eggs, boiled and peeled
- 1 cup methi (fenugreek) leaves
- 2 potatoes, peeled and cubed
- 2 onions, chopped
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 3 tbsp oil
- Fresh coriander for garnish
- Salt to taste
Method
- Wash the methi leaves well and chop them roughly.
- Heat oil and fry the onions until golden, then add ginger-garlic paste and tomatoes.
- Add red chilli powder and turmeric. Cook until the oil separates.
- Add the potatoes and methi with 1 cup of water. Cover and cook for 15 minutes until the potatoes are soft.
- Add the boiled eggs, garnish with coriander and serve hot with roti.
Nutrition — estimated per serving
Calories (estimate)280 kcal
Protein (estimate)12 g
Fat (estimate)14 g
Carbs (estimate)26 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Rub the methi leaves with a little salt and squeeze out the water to reduce bitterness. Food safety: eggs must be fully boiled and the curry served hot. Allergens: contains egg. Substitute: use palak instead of methi for a milder curry. Nutrition figures are estimates only.