Khageena with Potates
Of course this is the perfect 'Dawat' brunch recipe when entertaining friends and family but this dish is also my solo go-to meal after Intermittent Fasting! Tender potatoes and spiced-eggs with coriander, fried onions and green chili peppers. The taste, texture, colors, vibrancy and depth of this dish makes it one of my all time favorite brunch delicacies. A traditional Hyderabadi family recipe that can be described as a version of fusion scrambled eggs like you have never had before!
Servings: 6
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!