Garam masala goes in at the end, not the beginning. That single piece of timing is what separates a finished dish from a flat one, and it is the part most recipes get wrong. The blend is warming, so it lifts a plate of eggs out of weekday breakfast territory into something that actually wakes you up. Sprinkle, do not stir hard. The eggs should still be soft when they reach the plate, and the masala should still be fragrant.
Garam Masala Mix
Ingredients: Utilise metric teaspoon for measuring- 6 Whole Cardamom
- 8 Whole Cloves
- 16 Whole Black Peppercorns
- 2 Teaspoon Whole Coriander Seeds
- 2 Teaspoon Whole Cumin Seeds
- ½ Teaspoon Ground Nutmeg
- 2 Cinnamon Sticks (4cm / 2 inches each)
Spicy Scrambled Eggs
- 3 Extra Large Eggs
- ¼ Cup Cubed Tomatoes
- Salt to Taste
- ½ Teaspoon Garam Masala Mix (which we made)
- ½ Chopped Green Chilli
- 3 Spring Onion Chopped
- 1 Tablespoon Chopped Cilantro/Coriander
- 2 Teaspoon Water
- 1 Tablespoon Ghee or Cooking Oil
- Pestle and Mortar
- Coffee Grinder
- Sieve
- Microplane/Grater
- Chopping board
- Knife
- 20cm/8inch Non-stick Frying Pan
- Lifter/Spatular
- Small Whisk
