Egg And Spinach Masala Rice Bowl Recipe

About this recipe

A flavorful and nutritious egg and spinach masala bowl served over fragrant basmati rice, perfect for a balanced dinner.

Ingredients

• 6 pcs White Eggs
• 250 g Spinach
• 1 kg Basmati Rice
• 500 g Onion
• - Baby Tomatoes
• 100 g Garlic
• loose Ginger
• 250g Green Chilli
• 20 g Turmeric Powder
• 50 g Cumin Powder
• - Coriander Powder
• 45 g Garam Masala
• 100 g Salt
• 100G Oleo
• 1pc Watermelon

Instructions

1. 1. Wash and soak the basmati rice in water for 15 minutes, then drain.
2. 2. In a pot, boil 300 ml water, add the rice, and cook until fluffy. Set aside.
3. 3. Heat oil in a pan and sauté chopped onions, garlic, ginger, and green chilies until golden.
4. 4. Add diced tomatoes and cook until soft, forming a thick masala base.
5. 5. Stir in turmeric, cumin, coriander powder, and garam masala, cooking for 2 minutes.
6. 6. Add the washed spinach and cook until wilted and blended with the spices.
7. 7. Crack the eggs directly into the pan and gently stir to scramble them into the masala.
8. 8. Season with salt and simmer for 5 minutes until eggs are fully cooked.
9. 9. Fluff the cooked rice and serve it in bowls, topped with the egg-spinach masala.