Anda Khagina (Scrambled Eggs) – Pakistani Breakfast
Main Base
Eggs & Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Heat Oil and Cumin
Place a pan on the stove and light the flame. Add 1/4 cup of oil to the pan. Once the oil is slightly warm, add 1/2 teaspoon of whole white cumin seeds. Lightly crackle the cumin seeds until fragrant.
Sauté Onions
Add 2 finely chopped medium onions to the pan. the onions until they turn a light golden color, ensuring they are not over-browned.
Add Aromatics
Once the onions are lightly golden, add some dried curry leaves (or fresh if available) and 1-2 sliced green chilies. Mix well. Then, add 1 tablespoon of ginger-garlic paste and continue to until the raw smell of ginger-garlic disappears and it's well combined with the onions.
Cook Tomato Paste and Spices
Add puree of 2 medium tomatoes to the pan. Mix thoroughly. the flame to low. Add 1/2 teaspoon of salt, 1 teaspoon of crushed red chili flakes, 1 teaspoon of coriander powder, and 1 teaspoon of Kashmiri red chili powder. Mix all the spices well with the tomato-onion mixture. Add 1/2 cup of water and cook until the mixture comes to oil (oil separates from the masala).
Incorporate Fenugreek and Black Pepper
Once the oil has separated, add 1 teaspoon of crushed fenugreek leaves (Kasuri Methi) and 1 teaspoon of black pepper powder. Mix gently. Add another 1/2 cup of water, keeping the flame low to prevent the water from drying out too quickly.
Add and Cook Eggs
Crack 6 eggs directly into the pan over the masala base. Cover the pan with a lid and cook on low heat for approximately , allowing the eggs to partially set.
Scramble the Eggs
Remove the lid. Gently break the egg yolks with a spatula and lightly scramble the eggs, mixing them with the masala. The goal is to create large, soft chunks of scrambled egg, similar to the texture of 'maghaz'. Continue to cook for until the eggs are fully cooked and well integrated with the spices.
Garnish and Serve
Add a generous amount of chopped fresh coriander and optionally, 1-2 more sliced green chilies. Gently mix everything together. Cover the pan and turn off the heat, allowing the khagina to settle for a few moments before dishing out. Serve hot with roti or paratha.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 5 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Variations
Simple ways to adapt this recipe.
- Add chopped bell peppers orCustomise
Add chopped bell peppers or mushrooms for extra vegetables.
- Incorporate a pinch of garam
Incorporate a pinch of garam masala for a different aromatic profile.
- Serve with cheese melted on
Serve with cheese melted on top for a richer flavor.
Helpful Tips
Small details that can improve the final result.
Your Notes
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