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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.
For 4 servings
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.
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.
Add the finely chopped onions to the pan. Sauté for 5-6 minutes, stirring frequently, until they soften and turn a light golden brown.
Stir in the ginger paste, garlic paste, and chopped green chilies. Cook for another minute until the raw aroma disappears.
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.
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.
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.
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.
This indian recipe takes 25 minutes to prepare and yields 4 servings. At 269.28 calories per serving with 13.99g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
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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.
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.
Add 1/2 cup of finely chopped bell peppers (capsicum), green peas, or sautéed mushrooms along with the tomatoes for extra nutrition and texture.
After turning off the heat, fold in 1/4 cup of grated cheddar cheese or crumbled paneer for a rich and gooey twist.
For a Parsi-style variation, cook the eggs for a shorter time to keep them very soft and runny. Serve immediately over buttered toast.
Eggs provide all nine essential amino acids, making them a complete protein source crucial for muscle maintenance, tissue repair, and overall body function.
This dish is packed with essential nutrients like Vitamin D, B12, and selenium from eggs, and lycopene, an antioxidant from cooked tomatoes.
The high protein and healthy fat content helps you feel full and satisfied for longer, which can aid in weight management by reducing overall calorie intake.
Yes, Khagina is a healthy dish. It is rich in high-quality protein from eggs, which is essential for muscle building and repair. The onions, tomatoes, and spices provide vitamins, minerals, and antioxidants. To make it even healthier, use minimal ghee or oil.
A single serving of this Khagina recipe (approximately 225g) contains an estimated 280-320 calories. The exact count can vary based on the size of the eggs and the amount of ghee used.
Khagina and Anda Bhurji are very similar dishes. The main difference often lies in regional preparation. Khagina, with its origins in Hyderabadi and Mughlai cuisine, is sometimes made with a slightly richer base and can be creamier. Anda Bhurji is a more general term used across India and can have many variations, often with a simpler spice profile.
Store leftover Khagina in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a non-stick pan over low heat or microwave in 30-second intervals, stirring in between. Avoid overheating to prevent the eggs from becoming rubbery.
Khagina is incredibly versatile. It pairs wonderfully with traditional Indian breads like roti, paratha, or naan. It's also delicious served with soft bread rolls (pav) or simple buttered toast for a quick meal.
This recipe goes great with these complete meals
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