AKOORI (INDIAN SCRAMBLED EGGS)
Reader Jango Gazdar shares a spicy, flavour-packed breakfast or brunch - perfect with toasted chapatis
Provided by Good Food team
Categories Breakfast, Brunch, Lunch, Supper
Time 20m
Number Of Ingredients 11
Steps:
- Heat a large frying pan over a low-medium heat and add the butter. Gently fry the onion, chilli and garlic until the onion is soft - about 5 mins. Add the spices and cook for 1-2 mins more, stirring around the pan until aromatic.
- Add the tomatoes, cook for 1 min, then pour in the eggs and lower the heat. Stir slowly to scramble the eggs as they cook, and remove from the heat while they are still a little runny. Continue stirring off the heat for 1 min more until the eggs are just set.
- Stir through the coriander and serve with chapatis for a delicious breakfast or brunch.
Nutrition Facts : Calories 186 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium
ANDA BHURJI (SPICY INDIAN SCRAMBLED EGGS) RECIPE
Tomatoes, onion, and fragrant spices transform plain scrambled eggs into a wonderfully flavorful meal in a matter of minutes.
Provided by Denise D'silva Sankhé
Categories Mains
Time 15m
Yield 2
Number Of Ingredients 11
Steps:
- In a 10-inch nonstick skillet, heat oil over medium-high heat until shimmering. Add onions and stir until softened, about 5-6 minutes. Add tomatoes, mix well, and cook until most of the excess moisture has evaporated, about 1 minute.
- Add green chiles and ginger-garlic paste, and stir until fragrant, about 30 seconds. Add red chile powder and turmeric powder, and stir until oil separates from the paste, about 30 seconds, taking care not to burn the paste.
- Turn the heat to low. Add eggs and salt and gently stir until the mixture begins to form soft curds, about 1 minute. Increase the heat to high and vigorously stir the mixture, breaking bigger clumps of egg apart. Add 1 teaspoon of butter, and stir until melted. Stir in half of the cilantro. Remove from heat, and serve immediately, garnishing with remaining cilantro and butter. Serve with lightly toasted bread.
Nutrition Facts : Calories 386 kcal, Carbohydrate 17 g, Cholesterol 382 mg, Fiber 4 g, Protein 16 g, SaturatedFat 7 g, Sodium 569 mg, Sugar 7 g, Fat 30 g, ServingSize serves 2, UnsaturatedFat 0 g
INDIAN SCRAMBLED EGGS
This Indian-flavored version of scrambled eggs isn't full of dairy and fat. Some simple vegetables and seasonings make your morning scrambled eggs a sure delight! Serve with toast or chapati bread.
Provided by Neha
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 20m
Yield 1
Number Of Ingredients 11
Steps:
- Mix salt, garlic powder, black pepper, ground red chile, and garam masala together in a bowl. Set seasoning mix aside.
- Heat oil in a pan over medium heat. Add onion. Cook, stirring occasionally, until starting to brown, about 5 minutes. Add tomato and cook until mushy, about 3 minutes more. Add spinach and water and cook for another 2 to 3 minutes.
- Add eggs to the pan and let set for about 3 minutes. Evenly sprinkle the seasoning mix on the surface of the eggs, then stir to scramble. Cook over low heat until eggs are done to desired level, 2 to 5 minutes more.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 17 g, Cholesterol 372 mg, Fat 19.8 g, Fiber 3.9 g, Protein 15.4 g, SaturatedFat 4.1 g, Sodium 746.4 mg, Sugar 8.8 g
INDIAN SCRAMBLED EGGS
Provided by Food Network
Time 19m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Heat the oil and butter in a small nonstick frying pan. Add the onion and fry until soft, about 4 minutes.
- Beat together the tomato, chile, eggs, cilantro, and salt, to taste, in a bowl. Pour the mixture into the hot frying pan and scramble as normal. Take the pan off the heat when the eggs are cooked to your taste. Transfer the eggs to a warm dish and serve with toast, if desired.
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- In a medium skillet, heat the ghee over medium. Add the onion, chile, ginger, and garlic and cook, stirring often, until the onions are translucent, about 4 minutes. Add the tomatoes and spices and cook, stirring often, until the spices are toasted and the tomatoes soften, 2 to 3 minutes.
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