📍 Where this dish comes from: Old Delhi · Chandni Chowk
Discover the history of this region →
Discover the history of this region →
Methi (fenugreek) leaves have a distinctive slightly bitter, maple-like aroma that pairs beautifully with eggs and paneer. Puffed and domed from the oven, these golden cups hide a treasure within — rich egg, bitter-fresh fenugreek, soft paneer, and warming spices that fill the kitchen with an aroma that can only be described as an Indian grandmother’s kitchen on a cold morning. These baked muffins are the ultimate Indian meal-prep item — make a batch on Sunday and breakfast is sorted for the week.
What You’ll Need
Servings: 3 servings
Calories: 185kcal
Ingredients
- 6 large eggs
- 1/2 cup fresh methi (fenugreek) leaves chopped
- 1/2 cup paneer crumbled
- 1/4 cup onion diced
- 1 green chili minced
- 1/4 tsp turmeric
- 1/4 tsp red chili powder
- Salt to taste
- 2 tbsp ghee
Instructions
- Preheat oven to 180°C (350°F). Grease a 6-cup muffin tin with ghee.
- Sauté onion in ghee with spices until soft, 3 minutes.
- Add methi leaves and cook 2 minutes until wilted.
- Whisk eggs with salt; fold in methi mixture and paneer.
- Pour into muffin cups, filling ¾ full.
- Bake 18–20 minutes until puffed and set.
- Cool 5 minutes before removing from tin.
- Store refrigerated up to 4 days.
Nutrition
Serving: 1serving | Calories: 185kcal | Protein: 13g | Fat: 14g | Fiber: 1g
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Health Benefits
- Fenugreek leaves are studied for their potential role in supporting healthy blood glucose levels and insulin sensitivity.
- Eggs provide complete protein and essential B vitamins including B12.
- Baking rather than frying reduces oxidation of fats compared to high-heat frying methods.