Ingredients for Indian Scrambled Egg
- Vegetable Oil
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- Chili
- Cumin
- Coriander Powder
- Garam Masala
- 4 large eggs
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
- 1/2 cup chopped tomatoes
- 2 tablespoons chopped fresh coriander leaves
- Flat Bread
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How to Make Indian Scrambled Egg
- Heat 1 tablespoon of oil in a heavy-based saucepan over medium heat. Add 2 cloves minced garlic, 1-inch piece of grated ginger, and 1-2 finely chopped green chilies. Cook until fragrant, about 1 minute.
- Stir in 1/2 teaspoon turmeric powder, 1/4 teaspoon cumin powder, 1/4 teaspoon coriander powder, and a pinch of red chili powder (optional). Cook for another minute, stirring constantly.
- In a bowl, lightly beat 4 large eggs with 1/4 teaspoon salt and freshly ground black pepper to taste.
- Pour the beaten eggs into the saucepan. Reduce heat to low and cook, gently stirring, until the eggs are set but still slightly moist, about 3-5 minutes.
- Remove from heat and gently fold in 1/2 cup chopped tomatoes and 2 tablespoons chopped fresh coriander leaves.
- Serve immediately with warm flatbread or naan.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
10g
Fat
22g
Carbs
1g
