Zamali Fenugreek Eggs Recipes

KABAB CURRY

Steps:

• Wash meat and squeeze out all water (it should be dry).
• Add all ingredients for kababs, and form into 10-12 kababs (squeezing out water if any, don't throw away this water,use it in the gravy) Keep aside.
• FOR THE GRAVY:.
• Heat fat in a pan, add whole masalas, when they splutter, add onion , saute till golden brown.
• Grind tomatoes with dahi, add to sauted onions, add ginger,garlic paste, red chilly paste, tomato puree and turmeric ,braise it for 5 minutes.
• Put 2 cups of water, when it starts boiling,lower the kababs carefully in it ,reduce heat and simmer till gravy thick and kababs done(dont stir, coz the kababs will break).
• Check salt, add garam masala powder, garnish with corriander leaves.

ALOO ANDA BURJI

Steps:

• Fry the onions in the oilfor 4 minutes (over high heat) and add the.
• potatoes cut into small pieces, together with the salt,ground chillies and.
• turmeric.
• . Cook until the potatoes are tender.
• then add tomatoes and green chillies.
• Break the eggs into a.
• bowl, beat well and season to taste with salt.
• Pour them over the.
• potato onion mixture and cook till the egg is light brown in colour.
• Add further salt to taste if required.

EGG OMELETTE

Steps:

• Beat the eggs , chopped onions, tomatoes, green chilies, coriander, salt & chili powder.
• Beat the mixture until foamed.
• Heat oil in a frying pan and add the mixture. Cook over low heat till mixture is firm and flip it and fry the other side.
• serve hot.

ZAMALI FENUGREEK EGGS

Steps:

• Wash, drain and chopped the fenugreek leaves, put the leaves in a bowl add enough water, l/2 tsp turmeric powder, mix well and keep aside.
• Heat the oil in kadhai, add the garlic, whole green chillies, cumin seeds and onion and saute till the onions turn translucent.
• Add the chilli powder, reaming turmeric powder and salt, mix well and cook on a medium flame for 2 minutes.
• Drain the fenugreek leaves and add to kadhai, mix well and cook for 3 minutes on a medium flame.
• Add the eggs, mix well, cover it and cook on a slow flame till the eggs are cooked.
• Serve hot and garnish with green coriander.