Parsi Style Scrambled Eggs with Green Peas (Akuri with Hare Matar) Recipe
This traditional Parsi breakfast dish, Parsi Style Scrambled Eggs with Green Peas, also known as Akuri with Hare Matar, is a flavorful and aromatic egg preparation that blends the richness of scrambled eggs with the freshness of green peas and aromatic spices. This recipe is quick to make, requiring minimal time but offering maximum flavor, perfect for a wholesome breakfast or brunch. It is often served alongside toast and a steaming cup of masala chai for a delightful meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 7 large |
| Green peas | 1/2 cup |
| Onions (finely chopped) | 2 medium |
| Tomatoes (finely chopped) | 4 medium |
| Green chilies (finely chopped) | 2 |
| Ginger garlic paste | 1 teaspoon |
| Turmeric powder | 1 teaspoon |
| Curry powder | 1 teaspoon |
| Red chili powder | 1 teaspoon |
| Fresh coriander (finely chopped) | 3 tablespoons |
| Oil | 2 teaspoons |
| Lemon juice | 1 teaspoon |
| Ginger (for garnish) | 1 teaspoon (thinly sliced) |
| Salt | To taste |
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Cuisine: Parsi
Course: Breakfast
Diet: Eggetarian
Instructions:
-
Heat Oil and Sauté Aromatics:
Begin by heating 2 teaspoons of oil in a kadhai (wok) over medium heat. Add the finely chopped onions and ginger garlic paste, sautéing until the onions turn soft and translucent, which will take about 3-4 minutes. -
-
Add Spices and Tomatoes:
Once the onions are softened, add the finely chopped green chilies and tomatoes. Stir everything together and let it cook for an additional 2 minutes, allowing the tomatoes to break down and become slightly tender. -
Cook the Peas:
Add the green peas to the pan along with turmeric powder, red chili powder, and curry powder. Cook for 3-4 minutes, allowing the peas to cook through and absorb the flavors from the spices. -
Prepare the Eggs:
In a separate bowl, crack open the 7 eggs and whisk them well until they are completely combined and slightly frothy. Pour the whisked eggs into the kadhai with the cooked ingredients. -
Scramble the Eggs:
Stir gently and continuously, making sure that the eggs don’t overcook. You want them to remain soft and creamy, not dry. Cook the eggs until they are about 75% set, then turn off the heat. The eggs will continue cooking in the residual heat. -
Garnish and Serve:
Once the eggs are done, garnish with finely chopped fresh coriander and a few slices of fresh ginger for an extra burst of flavor. Finish with a dash of lemon juice to brighten up the dish. Serve the Parsi-style scrambled eggs with toast and a hot cup of masala chai for the perfect breakfast or brunch.
Tips for the Perfect Parsi Scrambled Eggs:
- Do not overcook the eggs: The key to this dish is soft, creamy scrambled eggs. Make sure the eggs are only lightly cooked and are still moist when you remove them from the heat.
- Spice adjustments: If you prefer a spicier dish, feel free to increase the quantity of green chilies or red chili powder according to your taste preferences.
- Add some extra flavor: You can even add a pinch of garam masala or cumin powder for an additional layer of warmth and complexity in the flavor profile.
Serving Suggestions:
- Serve with toasted bread: The soft, fluffy scrambled eggs pair wonderfully with crispy toast, making it an ideal combination for breakfast.
- Accompany with masala chai: This dish is best enjoyed with a cup of spiced masala chai, which complements the savory richness of the eggs.
Enjoy this Parsi breakfast favorite as part of your morning routine or serve it as a delicious, fulfilling brunch!
