

Mughlai Fish Curry with Steamed Basmati Rice
Aromatic Mughlai Fish Curry with fluffy steamed rice – a delicious, protein-packed comfort meal.
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Aromatic, protein-packed Shahi Anda Bhurji with Bakarkhani - homestyle taste, perfect for busy mornings!

A quick and flavorful Indian-style scrambled egg dish, spiced with onions, tomatoes, and aromatic spices. Perfect for a hearty breakfast or a light meal, ready in under 30 minutes and best served with pav or roti.
Serving size: 1 cup

A legendary layered flatbread from Mughlai cuisine, Bakarkhani boasts a unique biscuit-like texture that is both flaky and slightly chewy. Delicately sweet and rich with ghee, it's the perfect royal accompaniment to hearty curries like Nihari or Korma.


Aromatic Mughlai Fish Curry with fluffy steamed rice – a delicious, protein-packed comfort meal.


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Aromatic, protein-packed Shahi Anda Bhurji with Bakarkhani - homestyle taste, perfect for busy mornings!
This mughlai dish is perfect for breakfast. With 727.4300000000001 calories and 23.65g of protein per serving, it's a nutritious choice for your meal plan.
In a medium bowl, crack the eggs. Add salt and whisk vigorously for about 1 minute until the yolks and whites are fully combined and slightly frothy. Set aside.
Heat ghee in a non-stick pan or skillet over medium heat. Once the ghee is hot and shimmering, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent. Then, add the grated ginger, minced garlic, and green chilies. Sauté for another minute until the raw aroma disappears.
Stir in the finely chopped tomatoes. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down, become soft and pulpy, and the mixture starts to thicken.
Add the turmeric powder and red chili powder. Mix well and cook the masala for 2-3 minutes, until the oil begins to separate from the mixture at the edges of the pan. This indicates the masala is well-cooked.
Reduce the heat to low. Pour the whisked egg mixture into the pan. Let it sit undisturbed for 20-30 seconds to allow the bottom to set slightly.
Using a spatula, gently scrape the cooked egg from the bottom and sides of the pan, folding it towards the center. Continue this gentle scraping and folding motion for 2-3 minutes until the eggs are about 90% cooked but still soft and moist. Avoid over-stirring to maintain soft curds.
Turn off the heat. The residual heat will finish cooking the eggs. Sprinkle the garam masala and chopped fresh cilantro over the eggs. Give it a final gentle stir to combine. Serve immediately.
Serving size: 1 piece
Prepare the Dough
Laminate the Dough for Flaky Layers
Shape and Top the Bakarkhani
Bake to Golden Perfection