Indian Scrambled Eggs (Anday ka Salan)
Summary
- A quick and flavorful Indian-style scrambled egg dish, also known as Anday ka Salan, made with fresh tomatoes, green chilies, and aromatic spices. It's a perfect protein-rich option for breakfast or a light meal.
Video Chapters
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All Ingredients - Main Ingredients
- Olive Oil 2 tbsp
- Tomatoes 2 medium, chopped
- Green Chillies 1-2, chopped
- Turmeric Powder (Haldi) 1 tsp
- Chilli Powder 1 tsp
- Salt 1 tsp
- Eggs 5 large
- Coriander 2 tbsp, chopped
Tools You'll Need
- Pan
- Wooden spoon
Don't have an ingredient? Try these swaps
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.
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Heat Oil
Add 2 tablespoons of olive oil to a pan and heat it over medium heat.
Step 2: Sauté Tomatoes
Add 2 chopped tomatoes to the pan and cook until they are softened and release their juices, about .
Step 3: Add Spices
Add 1 chopped green chilli, 1 teaspoon of turmeric powder, 1 teaspoon of chilli powder, and 1 teaspoon of salt to the softened tomatoes.
Step 4: Cook Spices
Cook the spices on medium heat for , stirring occasionally, until the raw smell of the spices disappears and the oil starts to separate.
Step 5: Add Eggs
Crack 5 eggs directly into the pan with the cooked tomato and spice mixture.
Step 6: Scramble Eggs
Stir continuously with a wooden spoon, breaking up the egg yolks and mixing them with the tomato mixture, until the eggs are fully cooked through and scrambled to your desired consistency, about .
Step 7: Garnish and Serve
Remove from heat, garnish with 2 tablespoons of fresh chopped coriander, and stir gently. Serve hot.
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