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Egg Saffron Seekh
🇮🇳 Indian

Egg Saffron Seekh

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Ratnagiri cooking — Egg Saffron Seekh brings a saffron touch with a classic seekh finish. About 41 minutes from fridge to table.

Prep 23 min Cook 18 min Serves 4 Easy

Ingredients

  • Garam Masala1/2 tsp
  • Tomato2, chopped
  • Coriander Powder1 tsp
  • Saffrona pinch
  • Eggs4
  • Milk2 tbsp, warm
  • Red Chili Powder1 tsp

Optional extras

  • Green Chili1-2, slit

Instructions

  1. 1

    Heat oil or ghee in a heavy kadhai over medium heat.

  2. 2

    Add cumin or mustard seeds and let them crackle.

  3. 3

    Saute onion until golden, then stir in ginger-garlic paste.

  4. 4

    Add tomatoes and powdered spices; cook until oil separates.

  5. 5

    Add the main ingredient with a splash of water; cover and simmer.

  6. 6

    Uncover, adjust salt and spice, and cook to the desired consistency.

  7. 7

    Finish with garam masala and fresh cilantro.

  8. 8

    Rest a minute, then serve hot.

Chef's tip

Taste and adjust salt just before serving.

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