A savory and spicy scrambled egg dish from the Indian subcontinent, packed with onions, tomatoes, and aromatic spices. Perfect for a hearty breakfast or a quick weeknight meal, ready in under 20 minutes.
Prep10 min
Cook15 min
Servings4
Serving size: 1 cup
268cal
14gprotein
9gcarbs
20g
Ingredients
8 pcs Large Eggs (Bring to room temperature for better texture)
3 tbsp Ghee (Can be substituted with vegetable oil)
1 tsp Cumin Seeds
2 pcs Red Onion (Medium-sized, finely chopped)
1 tsp Ginger Paste
1 tsp Garlic Paste
2 pcs Green Chili (Finely chopped, adjust to taste)
2 pcs Roma Tomatoes (Medium-sized, finely chopped)
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Protein-rich Khagina with soft phulkas and tangy Tamate ka Kut - a homestyle delight.
This hyderabadi dish is perfect for dinner. With 764.6600000000001 calories and 27.83g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.75 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
1 tsp Salt (Adjust to taste)
0.5 tsp Garam Masala (For finishing)
3 tbsp Fresh Coriander (Chopped, for garnish)
Instructions
1
In a medium bowl, crack the eggs. Add the salt and whisk vigorously for 1 minute until the yolks and whites are well combined and slightly frothy. Set aside.
2
Heat ghee in a wide, non-stick pan or skillet over medium heat. Once the ghee is hot, add the cumin seeds and allow them to sizzle and become fragrant, about 30 seconds.
3
Add the finely chopped onions to the pan. Sauté for 5-6 minutes, stirring frequently, until they soften and turn a light golden brown.
4
Stir in the ginger paste, garlic paste, and chopped green chilies. Cook for another minute until the raw aroma disappears.
5
Add the finely chopped tomatoes. Cook for 5-7 minutes, stirring occasionally. Use your spatula to mash the tomatoes as they cook until they break down into a soft, pulpy masala.
6
Add the turmeric powder and Kashmiri red chili powder. Mix well and cook the masala for 2-3 minutes, until you see the ghee beginning to separate from the mixture at the edges of the pan.
7
Reduce the heat to low. Pour the whisked egg mixture evenly over the masala. Let it cook undisturbed for 30-45 seconds to allow the bottom layer to set slightly.
8
Using a spatula, gently push the cooked eggs from the edges toward the center, creating soft curds. Continue this gentle scrambling motion for 2-3 minutes until the eggs are cooked to your liking but still moist and soft.
9
Turn off the heat. Sprinkle the garam masala and freshly chopped coriander over the top. Give it a final, gentle stir to combine. Serve immediately.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
1.5 tsp Red Chili Powder (use Kashmiri for color, adjust to taste)
1 tsp Coriander Powder
0.5 tsp Cumin Powder
1 tsp Mustard Seeds
1 tsp Cumin Seeds
10 pcs Curry Leaves (fresh)
2 pcs Dried Red Chili (broken in half)
1.25 tsp Salt (or to taste)
1.5 cup Water (use hot water for best results)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Roast and Grind the Nut Paste
In a dry pan over low-medium heat, roast the peanuts for 3-4 minutes until they are fragrant and have light brown spots.
Add the sesame seeds and continue to roast for another 1-2 minutes until they start to pop. Be careful not to burn them.
Remove the mixture from the heat and allow it to cool completely.
Transfer the cooled peanuts and sesame seeds to a grinder. Grind to a fine powder, then add 3-4 tablespoons of water to form a smooth, thick paste. Set aside.
2
Prepare the Tadka and Sauté Onions
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and cumin seeds. Allow them to splutter for about 30 seconds.
Add the broken dried red chilies and fresh curry leaves. Sauté for 15-20 seconds until fragrant.
Add the finely chopped onion and sauté for 7-8 minutes, stirring occasionally, until it turns soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
Pour in the tomato puree. Add the turmeric powder, red chili powder, coriander powder, cumin powder, and salt.
Mix everything thoroughly. Cook the masala on medium-low heat for 10-12 minutes, stirring occasionally, until the mixture thickens and oil begins to separate from the sides.
4
Combine Paste and Simmer the Curry
Add the prepared peanut-sesame paste to the pan. Stir continuously and cook for 2-3 minutes to toast the paste and remove any raw taste.
Gradually pour in 1.5 cups of hot water while stirring constantly to prevent any lumps from forming.
Bring the curry to a gentle boil. Then, reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes.
Stir occasionally to prevent the paste from sticking to the bottom. The curry is ready when it has thickened and a layer of oil floats on top.
5
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the curry rest for 5 minutes before serving. Serve hot with steamed rice, bagara khana, roti, or phulka.
