🇮🇳 Indian

Parsi Akuri

Name: Parsi Akuri
Prep time: 8 min
Cook time: 27 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 2, finely chopped Onion; 2, chopped Tomato; 2 Green Chili; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 4 Eggs; 1 litre Milk; 1 tsp Red Chili Powder

🇮🇳 Indian

Parsi akuri, soft-scrambled eggs with the discipline of custard. The protein hero of Indian home cooking, treated right. Plate with paratha and sliced onions for breakfast.

Prep 8 min Cook 27 min Serves 2 Easy

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion2, finely chopped
Tomato2, chopped
Green Chili2
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Eggs4
Milk1 litre
Red Chili Powder1 tsp

Optional extras

Fresh Cilantro1/2 cup, chopped

Instructions

1
Boil the eggs exactly nine minutes, cool, peel, and score lightly so the masala can find its way in.
2
Shallow-fry the eggs till blistered gold in patches; set aside.
3
Soften the onions, add the paste and tomato, and cook the spices until the oil rises.
4
Add the eggs back with the milk and a splash of water; simmer five minutes so they drink the masala.
5
Rest two minutes, dust with the green chili, and serve.

Chef's tip

If the masala sticks, add water a tablespoon at a time rather than drowning the dish.

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Watch how it's made