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Scrambled Egg Gobi

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!"

Scrambled Egg Gobi

Ingredients

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    • 1 medium cauliflower, cut into small florets

    • 3–4 eggs

    • 1 small onion, finely chopped

    • 1 medium tomato, finely chopped

    • 1 green chili, chopped (optional)

    • 1–2 Tbsp oil

    • Salt, to taste

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    • ½–1 tsp Wild Mountain Cumin seeds

    • 1 tsp Curry

    • 2 tsp Buffalo Ginger

    • 2 tsp Purple Stripe Garlic

    • ½–1 tsp Kashmiri Chili Powder

    • Pinch or Alphonso Mango Amchur

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    • 2 Tbsp chopped cilantro

    Directions

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      1. 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.)

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      1. Heat oil in a wide pan.

      2. Add cumin seeds; let them crackle.

      3. Add onion (and ginger if using) and sauté until softened and lightly golden.

      4. Add tomato + chili and cook until the tomato breaks down.

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      1. Stir in: curry, cumin, chili powder, garlic, ginger, salt. Cook 30–60 seconds until fragrant.

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      1. Add the par-cooked cauliflower and stir to coat evenly in the masala.

      2. Cook 4–5 minutes, medium heat, until the cauliflower is tender and edges start to catch slightly.

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      1. Push the cauliflower to the sides, making a well in the center.

      2. Add a tiny splash of oil into the center.

      3. Crack in 3–4 eggs.

      4. Let them sit for ~10 seconds, then scramble in the center, keeping them separate until halfway set.

      5. 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.)

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      1. Sprinkle curry powder.

      2. Adjust salt/chili.

      3. Add cilantro + lemon or amchur for brightness.
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