Recipes
Scrambled Egg Gobi
Author:
Anjuli Dharna
Servings
2-3
Prep Time
5-10 minutes
Cook Time
20-25 minutes
"My grandmother, Krishna, would come and stay with us for 3 months at a time starting from the time I was born. I’m pretty sure this recipe was one of my first baby foods. It permeates my earliest memories and was always a part of our weekly rotation when she would visit. This recipe always feels like a hug from the inside out, and something that makes it even better is how simple and easy it is to make! When I got married, I made this at my in-laws house and after my stay they expressed a newfound love for cauliflower through this recipe and some alu gobi we had also had. Now as a mom, this recipe is a sleeper hit and I love how nourishing it is for my toddler!"
Ingredients
Veg + Eggs
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1 medium cauliflower, cut into small florets
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3–4 eggs
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1 small onion, finely chopped
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1 medium tomato, finely chopped
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1 green chili, chopped (optional)
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1–2 Tbsp oil
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Salt, to taste
Spices:
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½–1 tsp Wild Mountain Cumin seeds
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1 tsp Curry
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2 tsp Buffalo Ginger
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2 tsp Purple Stripe Garlic
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½–1 tsp Kashmiri Chili Powder
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Pinch or Alphonso Mango Amchur
Fresh:
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2 Tbsp chopped cilantro
Directions
Par-cook the cauliflower:
This keeps the sabzi from getting watery later. Steam or microwave florets for 3–4 minutes until just tender but not soft. (They will finish cooking in the masala.)
Build the masala:
Heat oil in a wide pan.
Add cumin seeds; let them crackle.
Add onion (and ginger if using) and sauté until softened and lightly golden.
Add tomato + chili and cook until the tomato breaks down.
Add the spices:
Stir in: curry, cumin, chili powder, garlic, ginger, salt. Cook 30–60 seconds until fragrant.
Add the cauliflower:
Add the par-cooked cauliflower and stir to coat evenly in the masala.
Cook 4–5 minutes, medium heat, until the cauliflower is tender and edges start to catch slightly.
Scramble the eggs (directly in the pan):
Push the cauliflower to the sides, making a well in the center.
Add a tiny splash of oil into the center.
Crack in 3–4 eggs.
Let them sit for ~10 seconds, then scramble in the center, keeping them separate until halfway set.
Once the eggs are soft-scrambled, fold them into the cauliflower, mixing until everything is coated in the masala. (You want distinct soft egg curds that cling to the florets, not an omelet texture.)
Finish:
Sprinkle curry powder.
Adjust salt/chili.
Add cilantro + lemon or amchur for brightness.