Indian Paleo Aloo Tikki Chutney Scramble – Gluten-Free, Dairy-Free Breakfast Delight

Allergens

Eggs

Ingredients

• 1. 4 large potatoes (peeled and grated) 2. 1 cup chopped onions 3. 1 cup chopped tomatoes 4. 2 cups fresh spinach (chopped) 5. 1/2 cup fresh cilantro (chopped) 6. 1/2 cup fresh mint leaves (chopped) 7. 2 tablespoons ghee or coconut oil 8. 1 teaspoon cumin seeds 9. 1 teaspoon coriander powder 10. 1/2 teaspoon turmeric powder 11. 1/4 teaspoon cayenne pepper (optional) 12. Salt to taste 13. 6 large eggs (beaten) 14. Lemon wedges for serving

Instructions

1. In a large bowl, mix the grated potatoes with salt and let them sit for about 10 minutes to release excess water. Squeeze out the water and set aside.
2. Heat ghee or coconut oil in a large skillet over medium heat. Add cumin seeds and allow them to sizzle for a few seconds.
3. Add chopped onions, cook until softened and golden brown. Stir occasionally.
4. Add turmeric powder, coriander powder, cayenne pepper (if using), and stir well. Cook for another minute or two.
5. Add the grated potatoes and mix well, cooking for about 5 minutes or until they are slightly crispy and golden brown.
6. Stir in chopped tomatoes, cook until softened and mashed.
7. In a separate pan, whisk eggs and season with salt. Pour over the potato mixture, stir gently and cover to cook on low heat for about 3 5 minutes or until set.
8. Fold in fresh spinach, cilantro, and mint leaves. Cook for another minute, then remove from heat.
9. Serve immediately with lemon wedges on the side.

Chef’s Insight

The combination of flavors and textures creates a truly unique dish that brings a taste of India to your breakfast table.

Notes

This recipe uses spices commonly found in Indian cuisine, adding depth to the overall flavor profile.