Spices play a major role in Indian cooking, bringing layers of flavor, color, and texture to food, so it’s no surprise that India is both the biggest producer and consumer of spices. I see them as magical ingredients that can transform a simple dish into something more complex and interesting with very little effort. This is especially true for vegan and vegetarian food, as spices can replace the nuances of taste that meat, fish, and dairy bring to dishes. Like so many things, I first learned how to use spices in my mother’s kitchen. Her spice mixes, hand-blended of course, form the basis of her cooking.—Rohit Ghai

Akuri Masal ~ Parsi-Style Scrambled Eggs FAQs

Do I have to add liquids to scrambled eggs?

Rohit Ghai whisks together just eggs and salt, with no milk or water, which might go against what you know about making scrambled eggs. But this is pretty common, especially for eggs that are as creamy and custardy as these. No added liquids ensure that they aren’t diluted and don’t have to be cooked as much.

How do I know when my scrambled eggs are ready?

Again, these eggs are supposed to be custardy, not a plate full of egg “popcorn”—just a pile of dry, white, nubs of egg. Cooked over medium heat (at the very most), they should only take about five minutes. Pull them off the heat when they’re softly set and still runny in places, the residual heat from the pan will finish them off.

What tools should I use to cook scrambled eggs?

A non-stick skillet is preferable, especially if you have scrambled egg anxiety. We recognize that everybody has their favorite pan they swear by, but if you’re a beginner, we suggest you start with non-stick. You’ll also find that using a silicone spatula will help you immensely. It helps to get those eggs moving smoothly and keeps them from sticking.

Akuri masala in a skillet with a wooden spoon, with a mug of tea and buttered toast next to it.

Akuri Masala ~ Parsi-Style Scrambled Eggs

5 / 4 votes
Akuri is basically scrambled eggs with onions and spices and a healthy and quick breakfast dish. Be careful not to overcook the eggs. There is a very similar dish called egg bhurjee, which is also very popular in India
David Leite
Servings3 servings
Calories240 kcal
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes


  • 6 large eggs
  • Salt
  • 2 tablespoons (1 oz) unsalted butter
  • 4 garlic cloves, chopped
  • 1 tablespoon chopped fresh ginger
  • 2 green chiles, deseeded and finely chopped
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon red chile powder
  • 1/4 teaspoon
  • 1/2 teaspoon garam masala
  • 2 tablespoons deseeded and finely chopped tomato
  • 2 tablespoons chopped fresh cilantro leaves
  • Sliced bread or toast, for serving


  • Break the eggs into a bowl and season with 1/2 teaspoon salt. Whisk the eggs thoroughly until frothy, taking plenty of time with this.
  • In a medium skillet over medium heat, melt the butter. Add the garlic, ginger, green chiles, and onions and sauté until the onions are golden brown, 4 to 7 minutes. Add the ground spices and cook until fragrant, about 2 minutes more.
  • Stir in the tomatoes and cook until they turn soft and release their juices, about 2 minutes.
  • Pour in the egg mixture and allow it to cook for a minute, then gently scrape the sides of the skillet, slightly scrambling the eggs. Stir it all up and once again allow it to cook for a minute. Continue to gently scrape and scramble until the eggs are cooked, but not overcooked, 2 to 4 minutes. They should be soft, slightly runny, and creamy, and not shredded into separate bits.
  • Sprinkle over the chopped cilantro, mix well, and turn off the heat.
  • Serve the akuri masala hot, with sliced bread or toast.
Tarkari Cookbook

Adapted From


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Serving: 1 servingCalories: 240 kcalCarbohydrates: 6 gProtein: 13 gFat: 18 gSaturated Fat: 8 gMonounsaturated Fat: 6 gTrans Fat: 1 gCholesterol: 393 mgSodium: 251 mgFiber: 2 gSugar: 2 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2021 Rohit Ghai. Photo © 2021 Maja Smend. All rights reserved.

Recipe Testers’ Reviews

As someone who will happily eat eggs for breakfast, lunch, and dinner, this akuri masala recipe is definitely a keeper. The addition of spices and aromatics gives the eggs a hearty edge. This is a warm hug served up on a slice of buttered toast. I finished my eggs with a final sprinkle of salt and a squeeze of fresh lemon which I think added a little extra deliciousness to the dish.

Growing up with American breakfasts, you get trapped into thinking the only way to do a richly flavored breakfast scramble is with lots of cheese, meats, and cream, to the point the egg is only a vehicle for toppings like a Domino’s pizza crust.

This akuri masala has more flavor than any scramble out there and there’s no cheese, meat, or cream in sight. It’s packed with textures, fresh ingredients, and rich spices while still letting the egg be the star. There’s magic in not cooking the eggs until dry, instead, stopping while they are still soft and slightly runny so they have a custardy quality.

Use your best spices here: I used homemade garam masala (based on Vikas Khanna’s madras masala recipe), red Kashmiri chile powder, and Diaspora Co’s turmeric. Probably the best scramble I’ve eaten in years, and I already know I’m making it again this week.

If you love Indian food and are looking for a fun new way to jazz up your morning eggs then you must try this recipe for akuri masala.  With the first bite of this dish I was warmly greeted with my favorite Indian spice – garam masala! Immediately followed by the heat of the fresh peppers. The addition of fresh cilantro at the end made all the flavors pop. This dish is not only healthy, but it’s also quick and simple to prepare. I will definitely make it again and again!

Akuri masala is a tasty dish that can be served any time of day, your taste buds will thank you. Save some time by prepping a few hours in advance.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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Recipe Rating


  1. 5 stars
    These are divine. The eggs come out soft and velvety, the spice mix brings a gentle heat, and the ginger really adds something special. These Akuri Masala may have replaced Shakshouka as my favorite egg dish!