Methi Egg Masala | Dabha Style Methi Egg Curry

Curries | nonvegetarian

  • Prep Time 15 Mins
  • Cook Time 20 Mins
  • Servings 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.