Scrambled Eggs Patia Slow Cooked Indian Inspired Scrambled Eggs

Scrambled Eggs Patia (Slow-Cooked, Indian-Inspired Scrambled Eggs)

Scrambled Eggs Patia (Slow-Cooked, Indian-Inspired Scrambled Eggs)


Serves 6

Details
  • Servings:   6
  • Calories:   235
  • Protein:   12g
  •  
  • Fiber:   3g
  • Sugar:   4g
  • Carb Total:   6g
  •  
  • Trans Fat:   1g
  • Saturated:   4g
  • Fat Total:   18g
  •  
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • indian
Ingredients
  • For the spice paste:
  • 1 jalapeño (less spicy) or serrano (more spicy), stem and seeds removed
  • 2 garlic cloves
  • 1-inch piece peeled ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground chile powder
  • 1/4 teaspoon cayenne
  • For the finished dish:
  • 1 small onion, diced
  • 1/4 cup canola or other neutral oil, divided
  • one 15-ounce canned diced tomatoes, drained
  • 1 teaspoon salt
  • 1 tablespoon tamarind paste
  • 1 1/2 tablespoons vinegar
  • 1 teaspoon brown sugar or jaggery
  • 12 eggs
  • Black pepper
  • 1 cup roughly chopped cilantro, plus more for garnishing
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