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4
Easy
Published 2005
When the parsis came to India from Persia, they brought culinary ideas with them, including the use of Saffron. This egg recipe is also known as Akoori or Ekoori.
Heat the oil or ghee in a heavy-based saucepan over low heat, add the onion and garlic and fry for 4-5 minutes, until soft. Add the ginger and stir for 2 minutes, or until soft. Add the garam masala, chilli powder and saffron and cook for 1 minute. Season with salt.
Whisk the eggs and add them to the saucepan. Cook over low heat, scraping the egg from the side of the pan into the centre