Punjabi-Style Scrambled Eggs

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Punjabi-Style Scrambled Eggs

There are countless ways of preparing fried or scrambled breakfast eggs in India, but one thing they almost all have in common is cooking the eggs well until they are almost hard. These eggs, scrambled with a Punjabi-style infusion of ginger, hot pepper and north Indian spice flavors, go deliciously with buttered toast and fruit for a fast and tasty breakfast. They also make for a delightful dinner.

Punjabi-Style Scrambled EggsPunjabi-Style Scrambled Eggs
Recipe by
Cuisine: Indian
Published on November 3, 2007

Simple scrambled eggs with North Indian spicing

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  • 2 tablespoons sesame oil
  • 1 teaspoon cumin seeds
  • 1 large onion, chopped
  • 1-inch piece fresh ginger, minced and grated
  • 1 medium tomato, seeded and chopped
  • 2 green chilies or jalapeños, seeded and chopped
  • 8 large eggs
  • 1 teaspoon sea salt
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon garam masala
  • Heat the oil in a large wok or skillet over medium-high heat. When hot, toss in the cumin seeds and let sizzle for a few seconds, then stir in the onions and fry for a few minutes until they start to turn brown at the edges. Add the ginger, stir once, then stir in the tomato and chilies or jalapeños.

  • With a fork, lightly beat the eggs together with the salt, cayenne, turmeric and garam masala. Pour in the pan and stir the eggs, spices and vegetables gently with a wooden spoon for 10 to 15 minutes, depending on the intensity of the heat, until the eggs have been cooked into firm and fairly dry curds.

  • Serve hot right out of the pan as is or with yogurt or your favorite chutney.

Makes 2 to 4 servings

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