Easy Egg Masala Fry | Hyderabadi Ande ka Khagina
Egg Masala fry is one of the most delicious, simplest, and quickest egg dishes. It is an instant recipe with no grinding, and no special masala. All you need is eggs, onions, basic spice powders, and herbs. You can serve it as a punchy breakfast with toast, or have it for lunch or dinner.
I have been an egg lover since childhood. For most kids, an egg is one of their favorite items.
I was not aware of the concept of anda masala fry until one of my friends in Hyderabad introduced me to it. The egg dish looks very similar to its humble cousin, egg bhurji.
What is Egg Masala Fry?
Egg Masala fry is a delicious egg preparation from Hyderabadi cuisine. Eggs are fried in a spicy and scrumptious masala made with onions, ginger-garlic, green chilies, basic Indian spices, and herbs.
Apart from Hyderabad, this Mughal delicacy is also a popular dish in Pakistan and Afghanistan.
The Egg Masala fry recipe is made in different variations. People from different regions follow different ways to cook this food. They add regional ingredients and create new flavors.
It is a desi version of scrambled eggs and resembles Parsi Akuri as well. In contrast to the traditional scrambled eggs that are pretty bland, the Hyderabadi version is very flavorful and spicy.
While making egg burji, we scramble the eggs briskly. Whereas, in khagina, we will leave the eggs to cook without scrambling completely. To simplify, it’s an omelet with masala.
Very few restaurants serve this traditional Hyderabadi delicacy. It is available in selected restaurants, clubs, and the breakfast menu of few-star hotels.
About Hyderabadi Egg Masala Fry recipe
The recipe I’m sharing today is Hyderabadi style. It is spicy and tastes excellent with both rice and rotis.
In Hyderabad, this version of egg fry is called Anda Khagina (or khageena) within the Muslim community. Ande ka khagina and roti or paratha are one of their very popular nashta (breakfast) dishes in homes.
So, each household has its own version and method of preparation. However, most of the ingredients are the same.
Compared to the authentic recipe, I’m going to add a few additional ingredients to make it unique. Mint leaves and tandoori masala gives a distinct flavor. You can play around with the spice powders in your pantry.
Most of the egg dishes are a great option for bachelors, students, and newly married housewives. This anda masala fry is one of them.
After spending a few years in Hyderabad, I’ve noticed that khageena is made in three ways:
1. Without scrambling or breaking the yolk: First, make the onion masala, add in the eggs without breaking the yolk. Cover the pan and allow to simmer on low flame till the eggs are done. Finally, garnish with coriander leaves.
2. Fry the eggs on both sides: First, make the onion masala, and add in the eggs. Can break the yolks or keep them intact. Cover the pan and allow to simmer on low flame for a few minutes. Turn the eggs upside down and cook till the eggs are done. Garnish with coriander leaves.
3. Scramble but not completely: First, make the onion masala. Whisk the eggs and add to the masala. Cook uncovered for a few minutes. Gently stir the eggs with the masala as they coagulate and continue to cook till the eggs are done.
The post is about the scrambled version of the dish.
Reasons to make
A treat for egg lovers.
Easy, simple, and quick.
No fancy ingredients.
Does not need highly skillful cooking.
Flavorful and heartwarming.
Kids-friendly, make a milder version for them.
Gets ready in under 20 minutes.
Fluffy and big chunks of eggs look appealing.
Perfect for kids or office lunch boxes.
Easy way to add protein to your meal.
Ingredients to make Egg Khagina
This simple egg preparation requires a handful of ingredients that are easily available in every Indian kitchen. The best part of the recipe is that you do not have to follow a specific measurement for ingredients. You can alter the quantity as per your preference.
Eggs: The main ingredient of the recipe. White or brown, any eggs are fine.
Onions: One of the most important ingredients in the base masala. I like the dish to be a little heavy on the onions and add a crunchy bite.
Green chilies: Adds an extra kick of spicy heat. Can skip it while making for kids.
Ginger-garlic paste: A important ingredient in Indian dishes to impart a good aroma and enhance the taste of the dish.
Spice powders: turmeric powder, red chili powder, coriander powder, cumin powder, tandoori masala.
Tandoori masala is a key ingredient here. It has a lot more variety of spices & flavors. You can substitute it with garam masala.
Herbs: Mint and coriander leaves. Both add refreshing flavor and aroma, so do not miss them.
Add coriander leaves at the end for bright green color.
How to make Ande ka Khagina
1. Heat oil in a pan. When hot, add cumin seeds and let them crackle.
2. Add chopped onions and green chilies.
3. Saute the onions till they turn soft.
4. Add ginger-garlic paste and saute till the raw smell goes away.
5. Turn the flame to low and add spice powders – turmeric powder, red chili powder, coriander powder, tandoori masala, and salt.
6. Saute for 5 seconds.
7. Add little water and mix well.
8. Next, add mint and coriander leaves.
9. Cook till masala thickens a bit and oil separates.
10. Crack open the eggs (one besides the other leaving a little gap) into the masala.
11. Cook the eggs for a few minutes on low flame.
12. Gently stir. Let there be large lumps of eggs and continue to cook on low flame.
13. Gently stir again and cook till the eggs are cooked well and some oil sizzle on the sides of the pan.
14. Finally, add coriander leaves and mix. Switch off the flame.
Egg Masala Fry is ready. Serve hot with roti or rice.
What to serve with Egg Masala Fry?
Egg Masala Fry is a highly versatile dish. You can club with South Asian flatbread such as plain parathas, rotis, chapatis, phulkas, poori/puris, sliced bread or pav.
My personal favorite is with some flaky parottas made with whole wheat or all-purpose flour (maida).
You can pair it as a side dish with rice items like steamed rice and sambar, jeera rice, plain basmati rice, bagara rice, pulao, etc.
Khageena tastes best when you serve it fresh, right from the pan. However, it does not spoil for 3-4 hours at room temperature. You can reheat before serving.
As the dish takes minutes to get ready, I have never tried to refrigerate or freeze.
If you need to prepare the khagina for guests, for a dawaat, for sehri or iftar during Ramadan/Ramzan, you can prepare the onion masala a day before and refrigerate it. It saves a lot of time. Make sure to cool it completely before you keep it in the fridge.
Before serving, heat the masala in a pan. Once the masala is hot, add the eggs and follow any of the 3 options mentioned above.
1. Tomatoes can also be added, which gives the dish a tangy flavor. Ensure you let their moisture dry before adding eggs to them.
2. Can add chopped or sliced capsicum.
3. Can add leafy vegetables like spinach, fenugreek leaves (methi), or spring onion.
4. Make a delicious sandwich with a slice of cheese, and your choice of sauces.
5. For an interesting twist for kids, you can use khagina as a filling in pita bread, a quesadilla, rolls, wraps, frankies, or croissants.
Few more Egg recipes
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Easy Egg Masala Fry | Hyderabadi Ande ka Khagina
- 2 Eggs
- 1 tbsp Oil
- 1/4 tsp Cumin seeds
- 1 large Onion (chopped or sliced)
- 1 tsp Ginger-garlic paste
- 1/4 tsp Turmeric powder
- 1-2 tsp Red chili powder
- 1/2 tsp Coriander powder
- 1/4 tsp Cumin powder (jeera powder)
- 1/2 tsp Tandoori masala
- Salt to taste
- 2 tbsp Coriander leaves
- 1 tbsp Mint leaves (pudina)
- 1/8 cup Water
- Heat oil in a pan. When hot, add cumin seeds and let them crackle.
- Add chopped onions and green chilies. Saute the onions till they turn soft.
- Add ginger-garlic paste and saute till the raw smell goes away.
- Turn the flame to low and add spice powders – turmeric powder, red chili powder, coriander powder, tandoori masala, and salt. Saute for 5 seconds.
- Add little water and mix well. Next, add mint and 1 tbsp coriander leaves.
- Cook till masala thickens a bit and oil separates.
- Crack open the eggs (one besides the other leaving a little gap) into the masala.
- Cook the eggs for a few minutes on low flame.
- Gently stir. Let there be large lumps of eggs and continue to cook on low flame.
- Gently stir again and cook till the eggs are cooked well and some oil sizzle on the sides of the pan.
- Finally, add coriander leaves and mix. Switch off the flame.
- Egg Masala Fry is ready. Serve hot with roti or rice.
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