Dinner
Scrambled Egg Curry
Spiced garlic and ginger perfume the pan as onions soften and turmeric, coriander, and Kashmiri chili deepen into a fragrant base. Beaten eggs swirl through the spices until just set, then tuck into warm paratha with bright cilantro for a softly spiced, protein-rich bite.
- Total
- 35 min
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 4
Nutrition per Serving
- Calories
- 298
- Protein
- 16g
- Carbs
- 25g
- Fat
- 17g
- Fiber
- 3g
- Sugar
- 2g
- Sodium
- 526mg
Ingredients
- 4 medium cloves garlic, finely grated or minced
- 1 1/2-inch piece fresh ginger, peeled and finely grated or minced
- 2 tbsp safflower oil or grapeseed oil
- 1 medium onion, thinly sliced
- 1/2 tsp ground turmeric
- 2 tsp ground coriander
- 1 tsp Kashmiri chili powder (see Tip)
- 3/4 tsp kosher salt
- 6 tbsp water
- 8 large eggs, beaten
- 4 warm paratha breads or whole-wheat tortillas
- Fresh cilantro, for garnish
Instructions
- Combine garlic and ginger in a bowl; press with a spoon to make a paste.
- 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 the garlic-ginger paste, coriander, chili powder and salt. Stir in water, partially cover and cook until the water evaporates, about 5 minutes.
- Add eggs and cook, stirring constantly, until almost set, 4 to 6 minutes. Serve rolled in paratha (or tortillas) with cilantro, if desired.