Egg Masala Filling

Name: Egg Masala Filling
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: indian
Ingredients: 6 pcs egg (large); 2 tsp oil; 0.5 tsp cumin seeds; 1 pcs onion (medium, finely chopped); 2 pcs green chili (slit lengthwise); 1 inch ginger (finely chopped); 1 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 1 pinch salt; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(67)

TASTE SCORE

8/10

Soft, crumbly scrambled eggs cooked with onions, tomatoes, and warm Indian spices. This quick, protein-packed filling works beautifully inside wraps, sandwiches, or parathas, and comes together in under 20 minutes.

PREP

COOK

10m

SERVES

1 KATORI

149 cal

SERVINGS

METHOD · 7 STEPS

prep · ~1 min
Crack and beat the eggs.
1.Crack 6 eggs into a bowl.
2.Add a pinch of salt and whisk until frothy. Keep aside.
temper · ~1 min
Temper the cumin seeds.
1.Heat 2 tsp oil in a pan over medium heat.
2.Add cumin seeds and let them crackle for 20 seconds.
saute · ~4 min
Sauté onions, chili, and ginger.
1.Add chopped onion, slit green chilies, and ginger to the pan.
2.Sauté until the onions turn soft and translucent, about 3-4 minutes.
TIPDon't brown the onions — you want them soft and sweet, not crispy.
saute · ~2 min
Cook the tomatoes with spices.
1.Add chopped tomato, turmeric powder, and red chili powder.
2.Stir well and cook until the tomato softens and the mixture turns slightly mushy, about 2 minutes.
saute · ~3 min
Scramble the eggs into the masala.
1.Pour the beaten eggs into the pan.
2.Let them set for 20 seconds, then stir continuously to scramble.
3.Cook until the eggs are soft and just set, about 2 minutes. Do not overcook.
TIPKeep the eggs slightly moist for the best texture — they will continue cooking from residual heat.
mix · ~1 min
Finish with garam masala.
1.Sprinkle garam masala over the scrambled eggs.
2.Mix gently to combine. Turn off the heat.
garnish
Garnish with fresh coriander and serve hot.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Use a non-stick pan to prevent eggs from sticking and ensure easy scrambling.
2
Whisk eggs until frothy to incorporate air for a lighter, fluffier texture.
3
Cook tomatoes until mushy to create a cohesive masala base that coats the eggs evenly.
4
Remove the pan from heat just before the eggs look fully set; residual heat finishes cooking without drying them out.
5
Taste and adjust salt after scrambling, as eggs absorb salt differently during cooking.

RECIPE VARIATIONS