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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.
For 4 servings
Prepare Eggs and Cashew Paste
Sauté Methi Leaves
Build the Gravy Base
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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.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 403.96 calories per serving with 17.41g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala
Combine and Simmer
Finish the Curry
Replace eggs with pan-fried tofu or boiled potatoes. Substitute dairy cream with full-fat coconut cream or a larger quantity of cashew cream.
Swap the eggs with 250 grams of paneer cubes. Lightly pan-fry the paneer until golden before adding it to the gravy at the final step.
Add 1 tablespoon of melon seeds (magaz) or poppy seeds (khus khus) along with the cashews when making the paste for a thicker, more luxurious gravy.
Eggs are a complete protein source, providing all essential amino acids necessary for muscle repair, growth, and overall body function.
Fenugreek (methi) leaves are packed with iron, which is vital for preventing anemia, and dietary fiber, which aids digestion and promotes gut health.
Cashew nuts contribute monounsaturated fats to the dish, which are beneficial for heart health by helping to lower bad cholesterol levels.
The use of spices like turmeric, ginger, and garlic provides anti-inflammatory compounds that can help reduce inflammation in the body.
One serving of Anda Methi Malai contains approximately 420-480 calories, depending on the amount of oil and the fat content of the cream used. This estimate includes two eggs per serving.
It's a balanced dish. The eggs provide high-quality protein, and methi leaves are rich in iron and fiber. However, it is also high in fat due to the cream, cashews, and oil, so it should be enjoyed in moderation as part of a balanced diet.
Yes, you can. Thaw the frozen methi leaves completely, then squeeze out all the excess water before sautéing. You may need slightly less frozen methi by volume compared to fresh.
The primary cause of bitterness is the methi. Ensure you sauté it well as instructed. To balance any remaining bitterness, you can add a little more sugar, a tablespoon of cream, or a squeeze of lemon juice at the end.
Yes, you can prepare the gravy base (up to step 5) and store it in the refrigerator for up to 2 days. When ready to serve, reheat the gravy, add the eggs, and then finish with cream and kasuri methi.
This creamy curry pairs beautifully with Indian breads like Garlic Naan, Roti, or Lachha Paratha. It also goes well with simple steamed Basmati rice or Jeera Rice.