Masala Scrambled Eggs

• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 small green chili, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• A pinch of turmeric
• Salt to taste
• 4 large eggs
• 2 tablespoons fresh cilantro, chopped
• Juice of 1/2 lemon

Steps

1. 1 Heat oil in a non-stick skillet over medium heat.
2. 2 Add onion and sauté until translucent.
3. 3 Stir in garlic, ginger, and green chili, cooking until fragrant.
4. 4 Add cumin, coriander, turmeric, and salt, toasting spices for 30 seconds.
5. 5 Crack eggs into the skillet, stirring gently to scramble.
6. 6 Cook until eggs are just set, stirring occasionally.
7. 7 Finish with cilantro and lemon juice.
8. 8 Serve immediately.

Nutrition

Tips

• Customize spice levels to your preference.
• For extra richness, finish with a drizzle of ghee.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat.

Serving Suggestions

• Pair with warm naan or toasted whole grain bread.
• Serve alongside sautéed spinach or a fresh fruit salad.

FAQ