Masala Egg Keema With Paratha Recipe

About this recipe

Masala Egg Keema with Paratha is a delightful Indian breakfast that's rich in flavors and protein. This dish pairs scrambled masala eggs with soft, toasted parathas, creating a hearty and satisfying morning meal. The eggs are cooked with a blend of spices like turmeric, red chili, and coriander, along with a fragrant mix of onion, garlic, ginger, and fresh coriander leaves. The result is a dish that's not only delicious but also quick and easy to prepare, making it ideal for busy mornings. With 38g of protein per serving, it provides the energy and nutrients you need to fuel your day. Serve it hot with toasted bread or parathas for a complete breakfast experience that will keep you feeling full and energized. Perfect for those who love bold Indian flavors and want a protein-packed meal to start their day right.

Ingredients

• 6 pcs White Eggs
• 270 g Protein Chef Multigrain Double Protein Bread (64G Protein Per Loaf)
• 500 g Onion
• - Tomato Ketchup
• 250g Green Chilli
• loose Ginger
• 100 g Garlic
• 20 g Turmeric Powder
• - Red Chilli
• 50 g Cumin Powder
• 100 g Salt
• - Coriander Powder
• 1 ltr Pansari Tilsari Edible Vegetable Oil

Instructions

1. 1. Heat vegetable oil in a pan and sauté finely chopped onions until golden brown.
2. 2. Add minced garlic, ginger, and green chili, cooking until aromatic.
3. 3. Mix in chopped tomatoes and cook until soft, forming a thick masala base.
4. 4. Stir in turmeric, red chili powder, coriander powder, cumin powder, and salt; cook for 2 minutes.
5. 5. Beat the eggs in a bowl and pour them into the pan, stirring continuously.
6. 6. Cook on medium heat until the eggs scramble and absorb the masala flavors.
7. 7. Garnish with freshly chopped coriander leaves for added freshness.
8. 8. Toast Protein Chef Multigrain Double Protein Bread slices until golden and warm.
9. 9. Serve the hot masala egg keema alongside the toasted bread for a wholesome breakfast.