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A simple, flavorful Kashmiri dish where scrambled eggs are cooked in a tangy tomato masala spiced with fennel and ginger. Known as Tamatar Thool, it's a perfect quick meal to enjoy with roti or rice.
For 4 servings
Prepare Ingredients
Sauté Aromatics
Cook the Tomato Masala
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A simple, flavorful Kashmiri dish where scrambled eggs are cooked in a tangy tomato masala spiced with fennel and ginger. Known as Tamatar Thool, it's a perfect quick meal to enjoy with roti or rice.
This kashmiri recipe takes 25 minutes to prepare and yields 4 servings. At 264.58 calories per serving with 11.92g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or brunch.
Scramble the Eggs
Finish and Serve
Add 1/2 cup of green peas or diced bell peppers along with the onions for extra texture and nutrition.
Stir in 2 tablespoons of fresh cream or full-fat yogurt at the end (after turning off the heat) for a richer, creamier finish.
Increase the number of green chilies or add a pinch of black pepper powder along with the garam masala for extra heat.
Eggs are a complete protein source, providing all essential amino acids necessary for muscle repair, growth, and overall body function.
Tomatoes are packed with lycopene, a powerful antioxidant that helps protect cells from damage and supports heart health.
The spices used, such as fennel and ginger powder, are traditionally known to aid digestion and improve gut health.
Yes, it's a healthy dish rich in protein from eggs and vitamins and antioxidants like lycopene from tomatoes. Using mustard oil provides healthy fats. To make it even healthier, you can control the amount of oil used.
One serving (approximately 220g) contains around 250-300 calories, primarily depending on the amount of oil used. It's a balanced meal component providing protein, healthy fats, and carbohydrates.
Yes, you can use any neutral vegetable oil or ghee. However, mustard oil imparts a unique, pungent flavor that is characteristic of authentic Kashmiri cuisine.
If your tomatoes are particularly sour, you can balance the tanginess by adding a pinch of sugar or a teaspoon of tomato ketchup while cooking the masala.
It pairs wonderfully with soft rotis, parathas, naan, or simple steamed rice. It can also be served with traditional Kashmiri breads like Girda or Lavasa.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. Note that the texture of the eggs might change slightly upon reheating.