Fragrant Egg And Spinach Masala With Toasted Millet Recipe

About this recipe

A hearty breakfast blending boiled eggs with spiced spinach masala, served alongside nutty toasted millet for a flavorful start to your day.

Ingredients

• 100 g Ginger - 100g
• 350 g Cofresh Whole Green Chilli 350g
• 100 G Jumbo Garlic 100g
• 100G Tata Sampann Garam Masala Tata Sampann Garam Masala, 45g
• 500 G Fresh Vine Tomato 500g
• 1 Kg Red Onion 1kg
• 1 Bunch Spinach Fresh 1 Bunch
• 6 Each Golden Yolk Eggs 6 Pack
• - Jalpur Whole Millet Seeds Bajri Whole
• - Jalpur Cumin Seeds
• 400 g Trs Turmeric Powder 400G
• - Jalpur Coriander Powder Dhana Powder
• NaN Fresh Coriander Bunch

Instructions

1. 1. Rinse 120 g of millet thoroughly, then toast it in a dry pan for 5 minutes until aromatic.
2. 2. Add 300 ml of water to the millet, bring to a boil, then cover and simmer for 25 minutes until cooked and fluffy.
3. 3. Boil the 4 eggs in water for 7 minutes, then cool, peel, and set aside.
4. 4. Heat 2 tablespoons of oil in a pan, add 1 tsp cumin seeds, and let them sizzle for 30 seconds.
5. 5. Add 100 g finely chopped onion, 10 g ginger, 10 g garlic, and 1 green chili, and sauté until golden brown.
6. 6. Stir in 150 g chopped tomatoes, 1 tsp turmeric, 1 tsp coriander powder, and salt, cooking until the tomatoes soften.
7. 7. Add 200 g spinach, mix well, and cook for 5 minutes until wilted and blended with the spices.
8. 8. Sprinkle 1 tsp garam masala and adjust salt if needed, stirring to combine flavors evenly.
9. 9. Slice the boiled eggs in half and gently place them into the spinach masala, simmering for 2 minutes.
10. 10. Serve the spiced egg-spinach masala alongside the toasted millet, garnished with a handful of fresh coriander.

How to make Fragrant Egg And Spinach Masala With Toasted Millet

1. Cook the millet. Rinse the millet and toast it in a dry pan for 5 minutes until aromatic. Add water, bring to the boil and simmer for 15 minutes until cooked and fluffy.
2. Boil the eggs. Boil the eggs in water for 7 minutes, then cool, peel and set them aside.
3. Make the masala. Let cumin seeds sizzle in hot oil for 30 seconds, then sauté onion, ginger, garlic and green chilli until golden. Add tomatoes, turmeric, coriander powder and salt and cook until soft.
4. Add the spinach. Add the spinach and cook for 5 minutes until wilted. Sprinkle in garam masala and adjust the salt, stirring to combine.
5. Add eggs and serve. Halve the boiled eggs and simmer them in the spinach masala for 2 minutes. Serve with the toasted millet, garnished with fresh coriander.

Frequently asked questions

What is the total time required to make Fragrant Egg and Spinach Masala with Toasted Millet?

The total time required is 35 minutes, including 10 minutes of prep and 25 minutes of cooking.

Can this dish be made ahead or stored for later?

Yes, the masala can be stored in an airtight container in the fridge for up to 2 days. Reheat gently before serving, but prepare the millet fresh for best texture.

What can I serve with Fragrant Egg and Spinach Masala with Toasted Millet?

This dish pairs well with a side of yogurt or raita to balance the spices, and a fresh salad for added crunch.