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Aromatic Methi Anda Bhurji with hearty Makki di Roti – an energy-giving, perfectly spiced homestyle meal!
A quick and nutritious North Indian egg scramble packed with the unique, slightly bitter flavor of fresh fenugreek leaves. It's a perfect high-protein breakfast or a simple side for rotis, ready in under 20 minutes.
Serving size: 1 serving
A classic Punjabi flatbread made from maize flour, with a rustic texture and slightly sweet corn flavor. Traditionally served hot with Sarson ka Saag and a generous dollop of butter, it's a winter staple in North India.
Serving size: 1 serving
A comforting and wholesome meal featuring flavorful tempered yellow lentils, fluffy steamed rice, spiced potato and cauliflower curry, and a cooling yogurt raita.
A rich and creamy North Indian classic featuring slow-cooked black lentils in a buttery tomato sauce, served with aromatic cumin-tempered basmati rice and a refreshing cucumber yogurt dip.
Aromatic Methi Anda Bhurji with hearty Makki di Roti – an energy-giving, perfectly spiced homestyle meal!
This punjabi dish is perfect for lunch. With 740.78 calories and 25.98g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the ingredients. Wash the methi leaves thoroughly and chop them finely. Finely chop the onion, tomato, and green chilies. In a bowl, crack the eggs and whisk them with a pinch of salt until well combined.
Sauté the aromatics. Heat oil in a non-stick pan over medium heat. Add the cumin seeds and let them splutter for about 30 seconds. Add the chopped onion, green chilies, and ginger-garlic paste. Sauté for 3-4 minutes until the onions turn soft and translucent.
Cook the methi and tomatoes. Add the chopped methi leaves to the pan. Cook for 3-4 minutes, stirring occasionally, until the leaves wilt and the raw smell disappears. Add the chopped tomatoes and cook for another 3-4 minutes until they become soft and mushy.
Add spices and scramble the eggs. Stir in the turmeric powder, red chili powder, and the remaining salt. Mix well and cook the masala for 1 minute. Pour the whisked eggs into the pan. Let them cook undisturbed for about 30 seconds until the edges start to set. Gently start scrambling the eggs with a spatula, breaking them into soft curds. Continue to cook for 2-3 minutes until the eggs are just cooked but still moist.
Garnish and serve. Sprinkle the garam masala and chopped coriander leaves over the bhurji. Give it a final mix. Serve immediately with hot rotis, parathas, or toast.
Prepare the Dough
Shape the Rotis
Cook the Rotis
Serve Immediately
