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A delightful Kashmiri street food classic! Hard-boiled eggs are tossed in a savory, aromatic mix of onions, tomatoes, and bell peppers with fragrant spices. It's a quick and flavorful dish, perfect as a snack or a side.
For 4 servings
Boil and prepare the eggs.
Sauté the aromatics and vegetables.
A delightful Kashmiri street food classic! Hard-boiled eggs are tossed in a savory, aromatic mix of onions, tomatoes, and bell peppers with fragrant spices. It's a quick and flavorful dish, perfect as a snack or a side.
This kashmiri recipe takes 30 minutes to prepare and yields 4 servings. At 290.53 calories per serving with 14.62g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or snack or side.
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Add spices and cook the masala.
Combine with eggs and finish the dish.
Serve hot.
Replace the eggs with 300g of paneer cubes. Pan-fry the paneer until golden before adding it to the masala at the end.
Use 300g of firm tofu instead of eggs. Press the tofu to remove excess water, cube it, and pan-fry until golden before adding to the masala.
Increase the number of eggs to 10 or add 1 cup of boiled chickpeas along with the capsicum for an extra protein boost.
Omit onion and ginger-garlic paste. Start by adding a pinch of asafoetida (hing) to the hot oil and proceed with the tomatoes and other ingredients.
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