Indian Style Scrambled Eggs with Scallions Recipe
Here's an amazing recipe of Scrambled Eggs With Scallions Indian Style. A yummy Breakfast dish that I recommend to my friends. It is an Indian kitchen invention and is really simple to make. I often make this Scrambled Eggs With Scallions Indian Style and my family simply adores it. Do not miss out this amazing recipe.
Summary
Preparation Time10 MinCooking Time25 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientEgg
Ingredients
Large scallions - 10
Green chili pepper - 1
Ghee
Cumin seeds - 1 1/2 tsp
Tomato paste - 3 tbsp
Eggs - 8
Light cream - 1/2 cup , lightly warmed
Coriander leaves - 3 tbsp, chopped
Salt
Serve with: chapatis or stuffed parathas
Directions
GETTING READY
1 Cut off the root end and remove the outermost layer of the scallions.
2 Slice both the bulb and leaves into thin rings.
MAKING
3 In a wide, nonstick skillet, heat 6 tbsp ghee.
4 Gently fry the scallions and the finely chopped chili over low heat for 2 minutes, stirring frequently.
5 In a small non-stick skillet, roast the cumin seeds for about 30 seconds over fairly high heat, stirring continuously.
6 Remove from the heat immediately and set aside.
7 In a bowl, mix the tomato paste with 3 tbsp hot water and stir into the onions over moderate heat for 1 minute to allow excess moisture to evaporate.
8 In a large mixing bowl, break the eggs and beat briefly with a pinch of salt.
9 On low heat, pour in the beaten eggs in the pan with scallions.
10 Stir until the egg mixture has thickened but is still very creamy.
11 Remove from the heat, quickly stir in the lightly warmed cream, the cumin seeds, and chopped coriander leaves.
SERVING
12 Transfer to a serving dish and serve hot accompanied with paratha, chapati or bread.
1 Cut off the root end and remove the outermost layer of the scallions.
2 Slice both the bulb and leaves into thin rings.
MAKING
3 In a wide, nonstick skillet, heat 6 tbsp ghee.
4 Gently fry the scallions and the finely chopped chili over low heat for 2 minutes, stirring frequently.
5 In a small non-stick skillet, roast the cumin seeds for about 30 seconds over fairly high heat, stirring continuously.
6 Remove from the heat immediately and set aside.
7 In a bowl, mix the tomato paste with 3 tbsp hot water and stir into the onions over moderate heat for 1 minute to allow excess moisture to evaporate.
8 In a large mixing bowl, break the eggs and beat briefly with a pinch of salt.
9 On low heat, pour in the beaten eggs in the pan with scallions.
10 Stir until the egg mixture has thickened but is still very creamy.
11 Remove from the heat, quickly stir in the lightly warmed cream, the cumin seeds, and chopped coriander leaves.
SERVING
12 Transfer to a serving dish and serve hot accompanied with paratha, chapati or bread.
