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Indian

North Indian Methi Anda Curry

Methi anda curry cooks boiled eggs in a gravy heavy with fresh fenugreek leaves.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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North Indian Methi Anda Curry

40 mintotal

Prep 15 min · Cook 25 min

Serves
2
Difficulty
Medium
Spice
Medium
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Half an hour once the eggs are boiled. Chopping the methi is the slow part; the gravy itself moves quickly.

Method

  1. Make small slits on the boiled eggs. Heat a portion of the oil in a pan, lightly fry the eggs with a pinch of turmeric until golden. Remove and keep aside.

  2. In the same pan, add the remaining oil. Add cumin seeds and let them crackle.

  3. Add chopped onions and fry until they are nicely browned.

  4. Stir in the ginger-garlic paste and sauté until the raw smell is gone.

  5. Add the finely chopped fenugreek (methi) leaves. Sauté for 3-4 minutes until the leaves shrink and release their moisture.

    3–4 min

  6. Add tomato puree, turmeric, red chilli powder, and salt. Cook until the masala is thick and oil separates.

  7. Add the measured water to adjust gravy consistency. Bring to a simmer.

  8. Gently place the fried eggs into the gravy, sprinkle garam masala, cover, and cook for 5 minutes. Serve hot.

    5 min

How to tell it's done

Firm, golden-crusted eggs nestled in a thick, semi-dry masala packed with wilted, flavorful greens.

Getting it right

Tip

Frying the methi leaves directly with the onions helps eliminate their innate bitterness while retaining their deep, earthy flavor.

What to serve it with

Best served with hot Tawa Parathas or simple Jeera Rice.

Common mistakes

The curry is unpleasantly bitter.
Chop the methi and rub it with a little salt, then squeeze out the dark liquid before it goes in. Fenugreek should taste pleasantly bitter, not harsh, and older leaves need this more than young ones.
The eggs are rubbery.
Fry them briefly and add them at the end, as the steps direct. Boiled eggs simmered in gravy keep tightening; five minutes covered is enough for them to take on the masala.

Substitutions

  • Two tablespoons of kasuri methi crushed in at the end can replace fresh fenugreek leaves, though the dish becomes a gravy with fenugreek in it rather than a fenugreek curry. Spinach is not a substitute — it has none of the bitterness the dish is built on. Paneer or potato can stand in for the eggs.

Storing and reheating

Keeps two days in the fridge — the gravy improves but the eggs firm up further, so consider storing them separately. Reheat gently. It does not freeze; boiled egg white goes tough and watery.