Thursday, January 18, 2018

Friday Food: Scrambled Egg Curry

In honor of Joel taking a trip back over to India we wanted to search for more Indian inspired food.  This one would work well for either a breakfast option or a lunch option.  The prep work takes a little while but we think in the end you'll very much enjoy this recipe.


  • 4 gloves garlic, finely grated or minced
  • 1 1/2" piece fresh ginger, peeled and finely grated or minced
  • 2 tbsp safflower oil or grasped oil
  • 1 medium onion, thinly sliced
  • 1/2 tsp ground turmeric
  • 2 tsp ground coriander
  • 1 tsp Kashmiri chili powder
  • 3/4 tsp kosher salt
  • 6 tbsp water
  • 8 large eggs, beaten
  • 4 warm paratha breads or whole-wheat tortillas
  • Fish cilantro for garnish

The Game Plan:

  1. Combine garlic and ginger in a bowl; press with spoon to make a paste.
  2. Heat oil in a large nonstick skillet over medium-high heat.  Add onion, reduce heat to medium and cook , stirring, until softened, 3 to 4 minutes.  Stir in turmeric; cook, stirring occasionally, until the onion is light brown, 5 to 7 minutes more. Stir in garlic-ginger paste, coriander, chill powder and salt.  Stir in water, partially cover and cook until the water evaporates, about 5 minutes.
  3. Add eggs and cook, stirring constantly, until almost set, 4 to 6 minutes.  Serve rolled in paratha (or tortillas) with cilantro, if desired.

Recipe Courtesy of: Eating Well

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