Anda Methi Malai

Name: Anda Methi Malai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 4 pcs egg (hard-boiled, peeled); 150 g fenugreek leaves (fresh methi leaves, washed and chopped); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, pureed); 1 inch ginger (peeled, julienned); 4 pcs garlic (cloves, minced); 2 pcs green chili (slit lengthwise); 10 pcs cashew (soaked in warm water for 15 minutes, ground to paste); 3 tbsp fresh cream (malai or heavy cream); 2 tbsp ghee; 1 tsp cumin seeds; 1 pinch turmeric powder; 1 tsp coriander powder; 1 pinch garam masala; 1 tsp kasuri methi (dried fenugreek leaves, crushed between palms); 1 pinch salt (for the gravy); 0.5 tsp sugar; 0.5 cup water (for the gravy, adjust as needed); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(55)

TASTE SCORE

8/10

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.

PREP

15m

COOK

30m

SERVES

1 KATORI

252 cal

SERVINGS

METHOD · 7 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Prick the boiled eggs with a fork to let the gravy seep into them for extra flavour.
2
Squeeze the salted methi leaves well to reduce bitterness for a balanced gravy.
3
Brown the onions until deep golden for natural sweetness that enriches the base.
4
Cook the tomato puree until ghee separates to eliminate raw acidity.
5
Simmer the cream on low heat and avoid boiling to prevent curdling.
6
Crush the kasuri methi between palms before adding to release its aroma.
7
Make the gravy a day ahead; the flavours deepen overnight—just reheat gently.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

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 oil

Low-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 protein