Khagina
A savory and spicy scrambled egg dish from the Indian subcontinent, packed with onions, tomatoes, and aromatic spices. Perfect for a hearty breakfast or a quick weeknight meal, ready in under 20 minutes.
For 4 servings
9 steps. 15 minutes total.
- 1
In a medium bowl, crack the eggs
- a.Add the salt and whisk vigorously for 1 minute until the yolks and whites are well combined and slightly frothy. Set aside.
- 2
Heat ghee in a wide, non-stick pan or skillet over medium heat
- a.Once the ghee is hot, add the cumin seeds and allow them to sizzle and become fragrant, about 30 seconds.
- 3
Add the finely chopped onions to the pan
- a.Sauté for 5-6 minutes, stirring frequently, until they soften and turn a light golden brown.
- 4
Stir in the ginger paste, garlic paste, and chopped green chilies
- a.Cook for another minute until the raw aroma disappears.
- 5
Add the finely chopped tomatoes
- a.Cook for 5-7 minutes, stirring occasionally. Use your spatula to mash the tomatoes as they cook until they break down into a soft, pulpy masala.
- 6
Add the turmeric powder and Kashmiri red chili powder
- a.Mix well and cook the masala for 2-3 minutes, until you see the ghee beginning to separate from the mixture at the edges of the pan.
- 7
Reduce the heat to low
- a.Pour the whisked egg mixture evenly over the masala. Let it cook undisturbed for 30-45 seconds to allow the bottom layer to set slightly.
- 8
Step 8
- a.Using a spatula, gently push the cooked eggs from the edges toward the center, creating soft curds. Continue this gentle scrambling motion for 2-3 minutes until the eggs are cooked to your liking but still moist and soft.
- 9
Turn off the heat
- a.Sprinkle the garam masala and freshly chopped coriander over the top. Give it a final, gentle stir to combine. Serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a creamier texture, add 2 tablespoons of milk or heavy cream to the eggs before whisking.
- 2Do not overcook the eggs. Remove the pan from the heat when they are still slightly moist, as they will continue to cook from the residual heat.
- 3Using ghee instead of oil adds a rich, nutty flavor that is traditional to this dish.
- 4Finely chopping the onions and tomatoes is key to achieving a smooth, well-integrated masala base for the eggs.
- 5For a milder version, deseed the green chilies or reduce the amount of red chili powder.
Adapt it for your goals.
Vegetable Khagina
Add 1/2 cup of finely chopped bell peppers (capsicum), green peas, or sautéed mushrooms along with the tomatoes for extra nutrition and texture.
Cheesy KhaginaCheesy Khagina
After turning off the heat, fold in 1/4 cup of grated cheddar cheese or crumbled paneer for a rich and gooey twist.
Akuri on Toast StyleAkuri on Toast Style
For a Parsi-style variation, cook the eggs for a shorter time to keep them very soft and runny. Serve immediately over buttered toast.
Why this is on our healthy list.
Excellent Source of Protein
Eggs provide all nine essential amino acids, making them a complete protein source crucial for muscle maintenance, tissue repair, and overall body function.
Rich in Vitamins and Minerals
This dish is packed with essential nutrients like Vitamin D, B12, and selenium from eggs, and lycopene, an antioxidant from cooked tomatoes.
Boosts Satiety
The high protein and healthy fat content helps you feel full and satisfied for longer, which can aid in weight management by reducing overall calorie intake.
Frequently asked questions
Yes, Khagina is a healthy dish. It is rich in high-quality protein from eggs, which is essential for muscle building and repair. The onions, tomatoes, and spices provide vitamins, minerals, and antioxidants. To make it even healthier, use minimal ghee or oil.