This morning we’re having a Punjabi Sunday Brunch! That’s Indian style scrambled eggs and crispy paratha.This is something that my mum would make for us as kids on a Sunday morning that is quick and easy to make, yet filling and satisfying and really delicious.
The eggs are simply beaten in a bowl and poured onto a basic Punjabi spice mix and scrambled and served with plain paratha, whihc is simply roti (chapatti) that is fried in ghee.
It’s very simple to make:
1 large onion
ginger – 1/2 inch piece finely minced or crushed
garlic -1 clove finely minced or crushed
salt – 1-2 teaspoons to taste
Birds Eye green chilli 1-2 chillis finely minced or crushed
Pure Punjabi Garam Masala -1 tablespoon of freshly ground only -not supermarket processed.
tomato puree – 1 teaspoon
turmeric -1/4 teaspoon
8 large eggs -lightly beaten in a bowl
- Fry the onions on a low to medium heat until translucent. Do not brown.
- Add the ginger, garlic and chilli, and gently cook out the raw flavour for 3 to 4 minutes.
- Add the garam masala, salt and turmeric, and cook for a further 2 minutes.
- Add the tomato puree and stir to through evenly. Add the lightly beaten eggs to the spicy mixture, and over a medium heat, gently scramble the eggs until they have completely cooked through.
Serve the Punjabi scrambled eggs with crispy parathas (which are shallow fried rotis /chapattis). You can also make a simple kachumber of finely chopped red onion and cucumber, to add a crunchy texture.