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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.
For 4 servings
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.
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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.
This north_indian recipe takes 25 minutes to prepare and yields 4 servings. At 249.11 calories per serving with 14.91g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner or side.
Replace eggs with 400g of crumbled firm tofu or paneer. Sauté the tofu/paneer until lightly golden before adding it to the masala.
Increase the number of eggs to 12 or add 100g of crumbled paneer along with the eggs for an extra protein boost.
Omit onion and ginger-garlic paste. Use a pinch of asafoetida (hing) in the hot oil and add a tablespoon of grated cabbage for texture.
Reduce or omit the green chilies and red chili powder. You can add a tablespoon of tomato ketchup to make it slightly sweet and tangy.