Parsi Akuri
A delightful Parsi specialty of creamy, soft-scrambled eggs cooked with onions, tomatoes, and a fragrant blend of spices. This beloved breakfast dish is traditionally served warm with toasted bread or pav for a hearty start to the day.
For 4 servings
7 steps. 15 minutes total.
- 1
In a medium bowl, lightly whisk the eggs, milk, and salt together
- a.Be careful not to over-whisk; the mixture should be just combined with some streaks of yolk and white still visible. Set aside.
- 2
Heat ghee in a non-stick skillet or pan over medium heat
- a.Once warm, add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent, but not browned.
- 3
Add the ginger paste, garlic paste, and green chillies to the pan
- a.Sauté for about 1 minute until the raw aroma disappears.
- 4
Step 4
- a.Stir in the chopped tomatoes and cook for 4-5 minutes, until they soften and turn mushy. Add the turmeric powder, red chilli powder, and cumin powder. Mix well and cook the masala for another 2 minutes until the spices are fragrant and oil begins to separate from the mixture.
- 5
Reduce the heat to the lowest setting
- a.Pour the whisked egg mixture into the pan. Let it sit for 20-30 seconds without stirring to allow the bottom to set slightly.
- 6
Step 6
- a.Using a spatula, gently fold and scrape the eggs from the bottom and sides of the pan. Continue to cook for 2-3 minutes, stirring gently and continuously, until the eggs are soft, creamy, and slightly runny. Immediately remove the pan from the heat to prevent overcooking.
- 7
Stir in the garam masala and half of the chopped coriander leaves
- a.Serve the Akuri immediately, garnished with the remaining coriander leaves, alongside buttered toast or pav.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The secret to perfect Akuri is its creamy, slightly runny texture. Always cook on low heat and remove the pan from the stove while the eggs are still a bit underdone, as they will continue to cook in the residual heat.
- 2For the most authentic and rich flavor, use ghee. However, butter is an excellent substitute.
- 3Do not over-beat the eggs. A light whisk to just break the yolks and combine them with the whites is sufficient for the ideal texture.
- 4Use ripe, red tomatoes for a better taste, color, and consistency in the base masala.
- 5Akuri is best enjoyed fresh and hot. Serve it immediately with buttered toast, soft pav (bread rolls), or rotis.
Adapt it for your goals.
Ingredient Swap
For an even richer and creamier texture, substitute the milk with 2-3 tablespoons of fresh cream (malai).
Add inAdd-in
Incorporate 1/4 cup of finely chopped potatoes (parboiled) or green peas along with the tomatoes for added texture and nutrition.
Spice LevelSpice Level
For a milder version, deseed the green chillies or reduce the amount of red chilli powder. For a spicier kick, add a pinch of black pepper powder at the end.
GarnishGarnish
Garnish with 'Sali' (crispy fried potato straws) for a traditional Parsi touch and a delightful crunch.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all the essential amino acids needed for muscle repair, growth, and overall body function.
Rich in Antioxidants
Cooked tomatoes are a great source of lycopene, a powerful antioxidant that helps protect cells from damage. Spices like turmeric provide curcumin, which also has strong antioxidant properties.
Anti-inflammatory Properties
Ingredients like turmeric (containing curcumin) and ginger (containing gingerol) are known for their natural anti-inflammatory effects, which can help reduce inflammation in the body.
Boosts Energy Levels
The combination of protein from eggs and healthy fats from ghee provides a sustained release of energy, making it an ideal breakfast to start your day.
Frequently asked questions
The main difference lies in the texture and cooking method. Akuri is cooked gently on low heat, resulting in a soft, creamy, and slightly runny consistency. Egg Bhurji is typically cooked on higher heat until the eggs are well-cooked and have a drier, more scrambled texture.