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.
Prep10 min
Cook15 min
Servings4
Serving size: 1 cup
264cal
15gprotein
14gcarbs
17g
Ingredients
8 pcs Eggs (Use large, room temperature eggs for the best texture.)
2 tbsp Ghee (Can be substituted with a neutral oil like sunflower oil.)
1 tsp Cumin Seeds
2 medium Red Onion (Finely chopped.)
2 medium Roma Tomatoes (Finely chopped.)
1 inch Ginger (Peeled and finely grated.)
4 cloves Garlic (Finely minced.)
2 pcs Green Chilies (Finely chopped. Adjust quantity to your spice preference.)
Aromatic and slightly bitter, these whole wheat flatbreads are packed with fresh fenugreek leaves and spices. A nutritious and flavorful Punjabi classic, perfect for breakfast or lunch with a side of yogurt and pickle.
Aromatic Anda Bhurji with flavorful methi paratha – a protein-packed and soul-satisfying combo!
This north_indian dish is perfect for breakfast. With 661.99 calories and 25.17g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.75 tsp Red Chili Powder (Kashmiri chili powder is recommended for color and mild heat.)
1 tsp Salt (Adjust to taste.)
0.5 tsp Garam Masala (Add at the end for the best aroma.)
2 tbsp Cilantro (Freshly chopped, for garnish.)
Instructions
1
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.
2
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.
3
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.
4
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.
5
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.
6
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.
7
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.
8
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.
398cal
10gprotein
49gcarbs
20gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1.5 cup Fresh Methi Leaves (Tightly packed and finely chopped)
2 tbsp Besan (Also known as gram flour, adds crispness)
3 tbsp Curd (Plain, full-fat yogurt)
1 tsp Ginger Paste
1 tsp Garlic Paste
2 unit Green Chili (Finely chopped, adjust to taste)
1 tsp Ajwain (Also known as carom seeds)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1 tsp Salt (Adjust to taste)
1 tbsp Vegetable Oil (For the dough)
0.5 cup Lukewarm Water (Use as needed to knead the dough)
0.25 cup Ghee (For cooking the parathas)
Instructions
1
Prepare the Dough (10 minutes)
Thoroughly wash the methi leaves to remove any grit. Finely chop them. For less bitterness, sprinkle with salt, rest for 15 minutes, then squeeze out the bitter juice.
In a large mixing bowl, combine 2 cups of atta, besan, chopped methi leaves, ajwain, turmeric powder, red chili powder, and salt. Mix well.
Add the curd, ginger paste, garlic paste, green chilies, and 1 tbsp of oil. Use your fingertips to mix everything together until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water, a little at a time, and knead to form a dough. The methi and curd will release moisture, so add water cautiously to avoid a sticky dough.
Knead for 5-7 minutes on a clean surface until the dough is smooth, soft, and pliable. It should not be sticky.
2
Rest the Dough (20 minutes)
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes.
This resting period is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls between your palms.
Take one dough ball, flatten it slightly, and dredge it in dry atta for dusting.
Place it on a rolling board (chakla) and roll it out into a circle of about 6-7 inches in diameter, ensuring even thickness.
4
Cook the Parathas (10 minutes)
Heat a flat pan (tawa) over medium-high heat. The tawa should be hot but not smoking.
Place the rolled paratha onto the hot tawa. Cook for about 30-45 seconds, until you see small bubbles on the surface.
Flip the paratha. Let the other side cook for about 30 seconds.
Drizzle about 1/2 tsp of ghee over the top surface and spread it evenly with a spatula.
Flip it again and apply ghee to the other side. Gently press the paratha with the spatula, especially around the edges, to help it cook evenly and puff up.
Cook, flipping once or twice, for another 30-40 seconds until both sides have golden-brown spots.
Remove the cooked paratha and place it in a casserole or a container lined with a cloth to keep it warm and soft.
5
Serve
Repeat the rolling and cooking process for all the remaining dough balls.
Serve the hot Methi Parathas immediately with plain curd, raita, Indian pickle (achar), or a dollop of white butter (makkhan).
