Scrambled Egg Curry With Tomato Salsa Recipe

Cooking Directions

• STEP 1.In a pan, heat oil and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 2.Add ginger-garlic paste and cook for a minute. Then, add chopped tomatoes and cook until they turn soft.
• STEP 3.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a few minutes.
• STEP 4.In a separate bowl, whisk the eggs with salt and pepper. Pour the egg mixture into the pan and scramble it with the curry sauce.
• STEP 5.Cook until the eggs are fully cooked and the curry sauce has thickened. Garnish with fresh coriander leaves.
• STEP 6.For the tomato salsa, mix chopped tomatoes, onions, cilantro, lime juice, salt, and pepper in a bowl. Serve the scrambled egg curry with tomato salsa on the side.

Cooking Tips

• You can add vegetables like bell peppers or spinach to the curry for added nutrition and flavor.
• Adjust the spice levels according to your preference by adding more or less chili powder.
• Serve the scrambled egg curry with naan, roti, or rice for a complete meal.

Storage and Serving

• Leftover scrambled egg curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry in a pan or microwave before serving.
• Garnish with fresh coriander leaves and serve hot with tomato salsa on the side.