Tired and hangry? This easy and delicious Khageena is just for you!
An associate from my former university, who is currently working on his PhD thesis on Pakistan, asked me if I could share a simple and basic recipe from a Pakistani kitchen which he could try. As I sat and thought about it, it took me a while to come up with something.
Khageena was the first thing I learnt to cook as a 13-year-old. Nothing fancy, just the Pakistani version of spiced scrambled eggs eaten with homemade chappati (flatbread) or toasted bread. Ammi would cook this for a quick lunch or dinner when the fridge would be out of groceries or times when we had just returned from a long journey and she was too tired to make something arduous.
It takes about 15 minutes to prepare and is downright delicious. This one is for you, Captain Kirk.
Eggs – 4
Oil – 3 tbs
Onions – 1 large (finally chopped)
Potato – 1 small or ½ medium-sized (finally chopped in small pieces)
Tomatoes – 2 medium (finally chopped)
Green chillies – 2 medium
Cumin – ½ tsp
Salt – ½ tsp (adjust as per taste)
Chilli powder – ½ tsp
Cumin Powder – ½ tsp
Fresh Coriander – handful for garnish (chopped)
1. Break the eggs in a bowl and beat them lightly. Keep aside.
2. In a frying pan, heat the oil and add chopped onions and potatoes. Fry for seven to eight minutes till the onions are translucent and potatoes are almost done.
3. Add cumin and tomatoes into the pan. Be careful as the tomatoes will splash.
4. Add around ¼ cup of water to it. This will help breakdown the tomatoes.
5. Add green chillies, salt, chilli powder and cumin powder to the mixture and wait for the water to dry.
6. As soon as the water has dried up, add eggs and mix.
7. Cook the eggs and keep mixing till the eggs are done and the mixture resembles minced meat.
8. Garnish with fresh coriander leaves.
9. Remove from the heat and serve with roti or bread.
All photos: Ambreen Malik
This post originally appeared here.
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