• Recipes

A specialty scrambled egg preparation from North India and Pakistan with fresh fenugreek leaves (methi), served with Chapattis for breakfast or lunch.

  • Serves: 3-4
  • Prep Time: 10 min
  • Cook Time: 5 min
Nutrition Facts
1 tbsp. (15 ml) ½ 1 cup (250 ml) 1 1 2 tsp. (10 ml) 1 tsp. (5 ml) ½ tsp. (2.5 ml) ¼ tsp. (1.25 ml) 1 tsp. (5 ml) 6 ½ tsp. (2.5 ml) 2 tbsp. (30 ml)
ghee (or butter) medium onion, finely chopped fenugreek leaves, finely chopped medium tomato, chopped small green chili, finely chopped coriander powder cumin powder chili powder turmeric powder salt (or to taste) large eggs garam masala cilantro, finely chopped
Step 1
In a large skillet, melt ghee on medium-high heat. Add onion and cook for a couple of minutes until softened. Add fenugreek leaves and cook for one minute until wilted. Stir in tomato and green chili.

Step 2
Mix in coriander, cumin, chili, turmeric and salt.

Step 3
Crack eggs in skillet, stirring to scramble. Cook for 5 minutes or until eggs are cooked to desired doneness.

Step 4
Garnish with a sprinkle of garam masala and cilantro. This can be served for breakfast with chapattis or toast.


Find fenugreek leaves (fresh methi) in specialty Indian grocers or markets.