My usual go to method for cooking scrambled eggs has always been to gentle curdle the eggs, with cheese, so the result is a luscious creamy spreadable egg mixture. I was never a real fan of eggs with masala or onion - basically, Indian egg recipes. However, this recipe really changed my thinking!
This is a street style egg bhurji - scrambled eggs with tomatoes, onions, chopped coriander and other spices. It's so delicious, especially with hot roti / paratha, that I had to share it with all of you. Mine is modified from the original, but still pretty satisfying!
This recipe serves around 4 people.
Ingredients
1 and 1/2 tablespoons ghee or oil
1 teaspoon ginger, finely chopped
1 teaspoon garlic, finely chopped
1 teaspoon green chili, finely chopped
1 onion, finely chopped
2 tomatoes, finely chopped
1/4 teaspoon turmeric (haldi) powder
1 teaspoon red chili powder
1 and 1/2 teaspoons Kitchen King masala which you can buy here
1 and 1/4 teaspoon salt
5 eggs, beaten
2-3 tablespoons butter (optional)
2 tablespoons grated cheese (optional)
2 tablespoons fresh coriander leaves, chopped fine
Method
Heat ghee / oil in a large frying pan.
Add the ginger, garlic, and green chilies, and stir fry for half a minute. Then add the chopped onions and fry till brown.
Add in tomatoes, turmeric powder, chili powder, kitchen king masala, and salt, and fry until tomatoes break down and become soft.
Keep frying until masala is ready, and completely incorporated. Tomato must be cooked and change color.
Add in the eggs, and continue stirring until eggs are cooked to your preferred consistency.
Add the lightly whisked eggs and cook on medium heat, whisking to mix them well with the masala till they are cooked.
Before removing from heat, add the butter and cheese. You can omit this step if you want to remain health conscious.
Garnish with fresh coriander before serving.
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