Khageena - Pakistani Scrambled Eggs

Ingredients

• 4 large eggs 4 large eggs
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 2 medium tomatoes, finely chopped 2 medium tomatoes, finely chopped
• 1 green chili, finely chopped 1 green chili, finely chopped
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 14g, 3.5g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 9g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a pan over medium heat.
2. 2.
   Add the chopped onions and sauté until they turn golden brown.
3. 3.
   Add the green chili and sauté for another minute.
4. 4.
   Add the tomatoes and cook until they soften and release their juices.
5. 5.
   In a bowl, beat the eggs with cumin powder, turmeric powder, red chili powder, and salt.
6. 6.
   Pour the beaten eggs into the pan and gently scramble them with the onion and tomato mixture.
7. 7.
   Cook the eggs until they are fully set but still moist.
8. 8.
   Garnish with fresh cilantro.
9. 9.
   Serve hot with roti or naan.

Treat your ingredients with care...

• Eggs — Make sure to beat the eggs well to incorporate air and create a fluffy texture.
• Tomatoes — Use ripe tomatoes for the best flavor and juiciness.
• Cumin powder — Toasting the cumin seeds and grinding them fresh will enhance the aroma and taste of the dish.
• Turmeric powder — Be cautious while handling turmeric as it can stain surfaces and clothes.
• Green chili — Adjust the amount of chili according to your spice preference.

Tips & Tricks

• For a creamier texture, you can add a splash of milk while beating the eggs.
• Customize the spice level by adjusting the amount of red chili powder and green chili.
• Serve Khageena with a dollop of yogurt on the side to balance the flavors.
• Experiment with different vegetables like bell peppers or spinach to add variety to the dish.
• Leftover Khageena can be used as a filling for sandwiches or wraps.

Serving advice

Serve Khageena hot with freshly baked roti or naan. Accompany it with a side of yogurt, pickles, and a refreshing salad for a complete meal.

Presentation advice

Garnish the Khageena with a sprinkle of fresh cilantro to add a pop of color. Serve it in a traditional Pakistani-style copper or brass dish for an authentic touch.