Of course this dish is THE perfect ‘Dawat’ brunch recipe when entertaining, but this dish is also my solo go-to meal after Intermittent Fasting. For the past year or so, I have become quite consistent with my Intermittent Fasting. When you love to cook, entertain and eat as much as I do, a healthy lifestyle is a must. And for me this includes working out sometimes (cardio and weight training), 2 days a week of eating fairly healthy, and Intermittent Fasting. I do not diet. I do not believe in dieting. I am a believer in portion control, exercise and fasting. At least twice a week I make it a point to stop eating at around 6:00 pm to 12 noon the following morning. I try to arrange the start of my fasting on evenings when I have off the next day. This way, I have all the time I need to prepare and savor my favorite brunch meals, and this Khageena is by far my favorite! I’ve actually loved this dish ever since I can remember, and it was one of those recipes my mom made almost every Saturday, with delicious ghee Parathas on the side. In my mom’s original recipe, she does not add potatoes, but I do. Potatoes add yet another dimension and layer of incredible flavor to this Khageena dish and I would have it no other way!
Khageena with Potates
Ingredients
- 5 large eggs
- 2 medium potatoes *peeled and diced
- 1 cup golden fried onions *2 medium yellow onions, sliced and fried golden brown
- 1 1/4 tsp Kashmiri Lal Mirch powder
- 1/2 tsp turmeric powder
- 1 tsp kosher salt *or to taste
- 3 tbsp grape seed oil
- 1/2 cup freshly chopped coriander *rinsed, dried and stemmed
- 5 green chili peppers *slit and deseeded
- 1 tsp desi ghee
- 1 tbsp butter *unsalted, diced
- 1 tsp fresh garlic paste
- 1 tsp fresh ginger paste
Instructions
- Peel and dice the potatoes and place in bowl. Add enough cold water to cover potatoes. Let soak for about 10 minutes, rinse, drain and pat dry. In a large skillet, heat the grape seed oil on high. Once oil is hot, turn heat to medium and carefully add the diced potatoes and three of the slit and deseeded green chili peppers. Gently stir and let cook for 5 minutes. Now cover skillet, turn heat to low and continue cooking for an additional 5-7 minutes until potatoes are fork tender.
- Turn heat to medium, uncover skillet and add the ginger and garlic pastes. Stir well and cook for 2-3 minutes. Then add the fried onions, Kashmiri Lal Mirch powder, turmeric, salt and 1 tbsp water. Mix well, cover, turn heat to low and continue to cook for 2-3 minutes. While mixture is simmering, crack the eggs in individual Ramekins (ensure no shells are left behind). At this point, I also like to remove the slight white stringy portion around the yolk (also known as chalaza)-careful to keep the yolk intact.
- Uncover skillet, turn heat to medium, and using a spatula, create some space in the potato and onion spice mixture (craters) for the eggs. Now carefully add the cracked eggs from the Ramekins into the created space. Gently mix from the edges of the skillet inward. Please note that we are not scrambling the eggs. Continue to cook on medium heat for 3-4 minutes. Once eggs start to set, add the remaining two green chili peppers and diced butter on top of the eggs. Cover skillet, turn heat to low and continue to cook for 6 minutes. Now uncover, gently stir eggs and incorporate into the onions and potatoes. Add the chopped coriander leaves and ghee, cover again and cook for an additional 2-3 minutes. Turn heat off, keep covered and let flavors develop and steam for 3-4 minutes.
- Hyderabadi Khageena with Potatoes is now ready to serve. I warm my Parathas while the eggs are resting. Get ready to experience the most perfect bite-delicious Khageena folded in a warm piece of Paratha. It can't get better than that! Enjoy. Nosh Farma'aiye!