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A creative twist on classic scrambled eggs, infused with the bold, tangy flavors of Rajasthan's famous Ker Sangri masala. This quick, high-protein meal offers a unique regional touch and is ready in under 30 minutes, perfect for a hearty breakfast or a quick lunch.
For 3 servings
Prepare the Ker Sangri Masala
Sauté the Aromatics
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A creative twist on classic scrambled eggs, infused with the bold, tangy flavors of Rajasthan's famous Ker Sangri masala. This quick, high-protein meal offers a unique regional touch and is ready in under 30 minutes, perfect for a hearty breakfast or a quick lunch.
This rajasthani recipe takes 25 minutes to prepare and yields 3 servings. At 355.27 calories per serving with 19.91g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
Cook the Tomato Base
Scramble the Eggs
Garnish and Serve
For a vegetarian option, replace the 8 eggs with 250 grams of crumbled paneer. Add the paneer at step 4 and cook for 3-4 minutes until heated through.
Use 300 grams of extra-firm tofu, crumbled, instead of eggs. You may want to add a pinch of black salt (kala namak) at the end for an 'eggy' flavor.
Incorporate finely chopped bell peppers or green peas along with the onions for added texture and nutrition.
Eggs are a complete protein, providing all nine essential amino acids necessary for muscle repair, immune function, and maintaining healthy skin and hair.
The blend of spices like turmeric, cumin, and coriander is rich in antioxidants and has anti-inflammatory properties that can help boost your immune system and support a healthy metabolism.
Spices like fennel seeds and hing (asafoetida) are traditionally used in Indian cuisine to aid digestion, reduce gas, and prevent bloating.
This dish is a good source of essential nutrients like Vitamin B12, Vitamin D, iron, and selenium, which are crucial for energy production, bone health, and cognitive function.
One serving of this dish contains approximately 330-350 calories, making it a substantial and energizing meal.
Yes, it is a healthy dish. It's rich in high-quality protein from eggs, and the spices used in the masala have various health benefits, including anti-inflammatory and digestive properties. Using ghee provides healthy fats.
Absolutely! You can prepare a larger batch of the dry masala powder and store it in an airtight container in a cool, dark place for up to a month. This makes preparing the dish even quicker.
This egg fry pairs wonderfully with traditional Rajasthani breads like bajra roti (pearl millet flatbread) or missi roti. It also goes well with regular phulkas, parathas, or even simple toasted bread.
Yes. To reduce the heat, use fewer dried red chillies (or use a milder variety like Kashmiri chillies) and omit the green chillies. The other spices provide flavor without significant heat.
Dry or rubbery scrambled eggs are usually a result of overcooking on high heat. To keep them soft and moist, always cook on low heat and remove the pan from the stove just before they look fully done, as they will continue to cook from the residual heat.