Methi Egg Masala | Dabha Style Methi Egg Curry


This curry is made by frying Methi leaves (Fenugreek) and mixing it with boiled eggs cooked in Tomato pulp and spices. This is a dish that is liked by one and all whenever it is made. This curry is so easy to make that even Bachelors who have no idea about cooking can make it in a jiffy!

Methi is available abundantly during winter. You will find that this Methi egg curry is cooked very frequently in our home. This simple egg curry goes very well with rice. There are no special ingredients to make this dish. All the ingredients are present in any household kitchen.

You may also like this recipe Telangana Style Masala Egg Curry

Before you set out to cook the simple Egg Masala, understand the Tips well. You will get the recipe just right. What then? Enjoy!

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Methi (Fenugreek) Leaves:

• There are two kinds of Methi leaves. One is with large leaves; and the other has small leaves. Methi with larger leaves is less bitter. You may take the kind of leaf as per your handling of the bitterness. I have used the larger leaf variety.

• If you are using the Methi with smaller leaves, do take a couple of bunches extra.

Method to reduce the bitterness:

• There is bound to be some amount of bitterness in Methi. To overcome this problem, the Methi leaf should be fried nice and brown, till it loses the raw smell. The curry also will acquire a good flavor when the methi is fried well.

• Another way to reduce the bitter taste is to use sour, desi tomatoes. If the curry tastes bitter after all these precautions, you may squeeze a little lemon onto the curry when it is cooked just before the pot is taken off the fire.

• I have added Kasuri Methi at the end for good flavor. You may avoid this if you do not like it.

A few more points:

• In this curry you may use eggs directly without boiling them. This will come out as scrambled egg. It tastes very good. However, since tomato pulp is used, the curry may come out as slightly mushy. That is all!

Methi Egg Masala | Dabha Style Methi Egg Curry - Recipe Video

Methi Egg Masala | Dabha Style Methi Egg Curry

Curries | nonvegetarian
  • Prep Time 15 mins
  • Cook Time 20 mins
  • Total Time 35 mins
  • Serves 4


  • 4 Boiled Eggs
  • 5 spoons Oil
  • 4 Chopped Methi Leaves
  • 4 Tomato Pulp
  • 1 tbsp Ginger Garlic Paste
  • Salt
  • 1 tbsp Red Chilli Powder
  • 1 tbsp Dhaniya (Coriander) Powder
  • 1 tbsp Zeera (Cumin) Powder (Roasted)
  • 1/4 tbsp Garam Masala
  • 1 ¼ cups Onion (Chopped)
  • 3 Green Chillies Chopped
  • 1/4 tbsp Haldi (Turmeric)
  • 2 tbsp Kasuri Methi
  • 1 cup Water


  1. Heat a spoonful of oil and fry the boiled eggs. Remember to make small cuts on the eggs before frying. Toss a little Turmeric while frying the eggs. Take the eggs off the fire.
  2. Heat the rest of the oil in the same pan and put in the Zeera. Once the Zeera splutters, add the chopped onion, chopped green Chillies and fry till the onion gets soft.
  3. Now add Ginger-Garlic paste and fry. Add Dhaniya Powder and Zeera powder. To prevent the spices from burning, add a little water when frying.
  4. When the oil starts to float, add the chopped Methi leaves and fry well till the raw smell is reduced and the bitter taste goes away.
  5. Once the fenugreek leaves are fried well, add the Tomato pulp and close the lid. Let it cook till oil floats above the Masala.
  6. Once the oil floats up, put in the boiled and fried eggs and Kasuri Methi. Close the lid and cook for 7-8 minutes. The boiled eggs will soak in the flavours of the Masala when the oil floats up clearly, take the pan down.

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