A rich and creamy North Indian curry featuring hard-boiled eggs and fresh fenugreek leaves in a luscious cashew and cream gravy. This fragrant dish is a delightful twist on classic malai curries, perfect with warm naan or roti.
Prep15 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup
404cal
17gprotein
19gcarbs
Ingredients
8 whole Egg (hard-boiled and peeled)
1.5 cup Methi Leaves (fresh, tightly packed and chopped)
2 medium Onion (finely chopped)
2 medium Tomato (pureed)
0.25 cup Cashew Nuts (soaked in warm water for 20 minutes)
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A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Anda Methi Malai, Missi Roti and Kachumber Salad
Creamy, aromatic Anda Methi Malai with fiber-rich Missi Roti & fresh salad. Protein-packed deliciousness!
This marwari dish is perfect for dinner. With 697 calories and 29.31g of protein per serving, it's a muscle-gain option for your meal plan.
30gfat
1 whole Bay Leaf
1 inch piece Cinnamon Stick
2 pods Green Cardamom
3 whole Cloves
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 tsp Kasuri Methi (dried fenugreek leaves)
0.5 tsp Sugar (optional, to balance bitterness)
1.25 tsp Salt (or to taste)
1.5 cup Water (use warm water)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare Eggs and Cashew Paste
Make 2-3 shallow vertical slits on each hard-boiled egg. This helps them absorb the gravy. Set aside.
Drain the soaked cashew nuts and transfer them to a blender. Add 3-4 tablespoons of water and blend until you have a very smooth, creamy paste. Set aside.
2
Sauté Methi Leaves
Heat 1 tablespoon of oil in a wide pan or kadai over medium heat.
Add the chopped methi leaves and sauté for 3-4 minutes until they wilt completely and release their aroma. This step is crucial to reduce their bitterness.
Remove the sautéed leaves from the pan and keep them aside.
3
Build the Gravy Base
In the same pan, heat the remaining 2 tablespoons of oil.
Add the whole spices: cumin seeds, bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for about 30 seconds until they become fragrant.
Add the finely chopped onions and cook for 7-8 minutes, stirring occasionally, until they turn soft and golden brown.
Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
4
Cook the Masala
Reduce the heat to low. Add the powdered spices: turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds to prevent burning.
Pour in the tomato puree. Increase the heat to medium and cook for 6-7 minutes, stirring frequently, until the masala thickens and you see oil separating at the edges.
5
Combine and Simmer
Add the prepared cashew paste to the pan. Cook for 2-3 minutes, stirring continuously as it can stick to the bottom.
Stir in the sautéed methi leaves, salt, and optional sugar. Mix everything well.
Pour in 1.5 cups of warm water. Stir to combine, bring the gravy to a gentle boil, then cover and simmer on low heat for 5-7 minutes to allow the flavors to meld.
6
Finish the Curry
Gently slide the slit hard-boiled eggs into the simmering gravy.
Reduce the heat to the lowest setting. Stir in the fresh cream and garam masala.
Crush the kasuri methi between your palms and sprinkle it over the curry. Stir gently.
Let it simmer for just 2 more minutes. Do not boil the curry after adding cream to avoid curdling.
Garnish with fresh coriander leaves and serve hot.
246cal
10gprotein
42gcarbs
6gfat
Ingredients
1 cup Besan
1 cup Atta (plus more for dusting)
1 medium Onion (finely chopped)
2 pcs Green Chili (finely chopped)
1 inch Ginger (finely grated)
3 tbsp Coriander Leaves (chopped)
1 tsp Ajwain (carom seeds)
0.5 tsp Turmeric Powder
0.75 tsp Red Chili Powder (adjust to taste)
1 tbsp Kasuri Methi (crushed between palms)
1 tsp Salt (or to taste)
1 tbsp Ghee (for the dough)
0.75 cup Water (warm, for kneading)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the besan, atta, salt, turmeric powder, red chili powder, ajwain, and crushed kasuri methi. Whisk to combine the dry ingredients.
Add the finely chopped onion, green chilies, grated ginger, and coriander leaves. Mix well to distribute them evenly throughout the flour.
Add 1 tbsp of ghee. Using your fingertips, rub the ghee into the flour mixture until it resembles coarse breadcrumbs. This step, known as 'moyan', helps make the rotis crisp.
Gradually add warm water, a little at a time, and knead to form a firm and smooth dough. The dough should be stiffer than chapati dough, as the onions will release moisture upon resting.
Cover the dough with a damp cloth and let it rest for at least 20 minutes. This allows the flours to hydrate and the flavors to meld.
2
Shape the Rotis
After resting, knead the dough for another minute until smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dredge it in dry atta (whole wheat flour).
Place it on a rolling board and roll it out into a circle of about 5-6 inches in diameter. It should be slightly thicker than a regular chapati.
Heat a tawa (griddle) over medium heat. The tawa should be hot but not smoking.
Place the rolled roti on the hot tawa. Cook for about 45-60 seconds, or until you see small bubbles forming on the surface.
Flip the roti. Cook the other side for about 1-1.5 minutes until golden-brown spots appear.
Flip it again. Using a clean kitchen towel or a flat spatula, gently press down on the edges of the roti to encourage it to puff up.
Spread about ½ tsp of ghee over the top surface, flip, and spread another ½ tsp on the other side. Cook for another 30 seconds until both sides are crisp and golden brown.
Remove from the tawa and place in a casserole or a cloth-lined container to keep warm. Repeat for the remaining dough balls.
4
Serve
Serve the hot Missi Rotis immediately, topped with a dollop of white butter (makhan) or more ghee. They pair wonderfully with dal makhani, plain yogurt, or a spicy Indian pickle.
