Anda Methi Malai
Hard-boiled eggs nestled in a rich, mildly spiced fenugreek cream gravy. The slight bitterness of fresh methi leaves perfectly balances the luscious malai base, creating a restaurant-style dish that pairs beautifully with naan or jeera rice.
For 4 servings
- prep
Prep the eggs and methi.
1.Hard boil 4 eggs, cool, peel, and prick them with a fork. Set aside.2.Wash 150g fresh methi leaves thoroughly, chop them fine, and toss with a pinch of salt. Set aside for 10 minutes, then squeeze out excess water to reduce bitterness.TIPSqueezing the methi leaves after salting removes excess bitterness, making the curry more balanced. - prep
Soak and grind the cashew paste.
Soak 10 cashews in warm water for 15 minutes. Drain and grind to a smooth paste with 2 tablespoons of water.
TIPA smooth cashew paste is key to the silky gravy texture. Grind patiently until no grit remains. - saute · ~10 min
Sauté the aromatics and build the base.
1.Heat 2 tablespoons ghee in a pan over medium heat. Add 1 teaspoon cumin seeds and let them splutter.2.Add 2 slit green chilies, 1 inch julienned ginger, and 4 minced garlic cloves. Sauté for 1 minute until fragrant.3.Add 2 finely chopped onions and cook until golden brown, about 7-8 minutes.4.Stir in 1 pinch turmeric powder and 1 teaspoon coriander powder. Cook for 30 seconds.TIPTake your time browning the onions. A deep golden colour adds natural sweetness to the final dish. - saute · ~8 min
Cook the tomato puree.
1.Add the puree of 2 medium tomatoes to the pan. Cook on medium heat, stirring often, until the oil starts to separate from the mixture.2.Add the prepared cashew paste and half of the chopped methi leaves. Sauté for 2 more minutes.TIPCook the tomatoes thoroughly until the raw smell disappears and the ghee glistens at the edges. - simmer · ~7 min
Simmer the creamy methi gravy.
1.Pour in 0.5 cup water and bring to a gentle simmer. Cook for 4-5 minutes, stirring occasionally.2.Add the remaining methi leaves and 3 tablespoons fresh cream. Stir well and let it simmer on low heat for 2 minutes.3.Add 0.5 teaspoon sugar, 1 pinch salt, and 1 teaspoon kasuri methi. Mix gently.TIPAvoid boiling after adding cream; simmer gently to prevent curdling. - fry · ~4 min
Add and lightly fry the boiled eggs.
1.Gently slide the boiled eggs into the simmering gravy.2.Let them cook in the gravy for 3-4 minutes, spooning the sauce over the eggs as they warm through.TIPPricking the eggs beforehand helps them absorb the flavors of the gravy. - garnish
Finish and serve hot.
Sprinkle a pinch of garam masala on top and garnish with fresh coriander leaves. Serve hot in a bowl.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Prick the boiled eggs with a fork to let the gravy seep into them for extra flavour.
- 2Squeeze the salted methi leaves well to reduce bitterness for a balanced gravy.
- 3Brown the onions until deep golden for natural sweetness that enriches the base.
- 4Cook the tomato puree until ghee separates to eliminate raw acidity.
- 5Simmer the cream on low heat and avoid boiling to prevent curdling.
- 6Crush the kasuri methi between palms before adding to release its aroma.
- 7Make the gravy a day ahead; the flavours deepen overnight—just reheat gently.
Adapt it for your goals.
Vegan
Replace heavy cream with full-fat coconut cream and ghee with coconut oil; use tofu instead of eggs for a plant-based version that retains the creamy texture.
low oilLow-oil
Reduce ghee to 1 teaspoon and use a non-stick pan; skip the cashew paste and thicken the gravy with a tablespoon of besan (chickpea flour) slurry for a lighter yet creamy result.
high proteinHigh-protein
Add 200g of pan-fried paneer cubes alongside the eggs for extra protein, or swap half the eggs for cubed chicken breast for a non-vegetarian twist.
gluten freeGluten-free
The recipe is naturally gluten-free as written; just ensure your store-bought garam masala and kasuri methi are certified gluten-free if needed.
Why this is on our healthy list.
Rich in Iron
Fresh fenugreek leaves are a good source of iron, which supports healthy blood oxygen transport and energy levels.
High-Quality Protein
Eggs provide complete protein with all essential amino acids, aiding muscle repair and satiety.
Digestive Support
Fenugreek and cumin seeds are traditionally known to aid digestion and reduce bloating.
Bone-Healthy Minerals
Cashews contribute magnesium and phosphorus, both important for maintaining strong bones.
Frequently asked questions
Yes, use 3 tablespoons of dried kasuri methi (crushed) in place of fresh; add it in two batches—half with the tomatoes and half at the end.
