Ingredients with Measurements:
- 4 large eggs
- 2 medium-sized potatoes, peeled and diced
- 1 cup frozen peas
- 1 medium-sized onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp salt
- 2 tbsp vegetable oil
- 2 tbsp fresh cilantro leaves, chopped
Special equipment needed:
- Non-stick frying pan
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk the eggs until they are frothy.
2. Add the diced potatoes and frozen peas to the eggs and mix well.
3. In a non-stick frying pan, heat the vegetable oil over medium heat.
4. Add the cumin seeds and let them sizzle for a few seconds.
5. Add the chopped onions and garlic to the pan and sauté until the onions are translucent.
6. Add the coriander powder, red chili powder, and salt to the pan and stir well.
7. Add the egg and vegetable mixture to the pan and stir gently.
8. Cover the pan and cook for 10-12 minutes or until the eggs are set and the potatoes are cooked through.
9. Garnish with fresh cilantro leaves and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 190
Fat: 10g
Carbohydrates: 17g
Protein: 8g
Fiber: 3g
Substitutions for ingredients:
- Frozen peas can be substituted with fresh or canned peas.
- Vegetable oil can be substituted with any other cooking oil.
- Fresh cilantro leaves can be substituted with parsley or mint leaves.
Variations:
- Add diced bell peppers or tomatoes to the egg and vegetable mixture for added flavor and nutrition.
- Use sweet potatoes instead of regular potatoes for a healthier option.
- Add some grated cheese on top of the khagina for a cheesy twist.
Tips and tricks:
- Make sure to dice the potatoes into small pieces for faster cooking.
- Use a non-stick frying pan to prevent the khagina from sticking to the pan.
- Don't overcook the khagina as it can become dry and rubbery.
Storage instructions:
- Store any leftover khagina in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the khagina in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the khagina on a platter with some fresh herbs and lemon wedges on the side.
Garnishes:
- Fresh cilantro leaves
- Lemon wedges
Pairings:
- Serve the khagina with some toasted bread or naan.
Suggested side dishes:
- A side salad with fresh greens and vegetables.
Troubleshooting advice:
- If the khagina is sticking to the pan, add a little more oil to the pan.
- If the khagina is not cooking through, cover the pan and cook for a few more minutes.
Food safety advice:
- Make sure to cook the khagina until the eggs are fully cooked to prevent any risk of foodborne illness.
Food history:
- Khagina is a popular Pakistani and Indian dish that is typically made with eggs and spices.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the khagina as a breakfast or brunch dish.
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Region: Pakistani