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Here the method of preparation of the Scrambled Egg Potato Fenugreek Leaf Bowl or Scrambled Egg Potato Fenugreek Leaf Stew or Anda Aloo Methi Masala is given
Preparation
Heat the pan and pour in 10 ml of oil. Put in a spoon of fennel seeds and saute. Put in the pieces of one onion and saute well. Put in 25 g of ginger and 25 g of garlic and saute well. Add the fenugreek leaves (which have been boiled in water for 2 to 3 minutes with salt and drained of the water) and saute and mix well.Add 2 spoons of chili flakes and half a spoon of mixture of spices and saute and mix well. Put in the pieces of 2 tomatoes and saute well and add 150 ml of water and cook for 5 minutes in the pressure cooker. Then break in two eggs into the mixture and let the mixture boil for 2 minutes. Then mix and scramble the eggs. Take off the flame and serve.
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