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Handiہانڈیاردو
Breakfast & sehri

Khagina Recipe

خاگینہ بنانے کا طریقہ

Khagina: eggs scrambled into a well-fried onion and tomato masala with green chilli, cooked until just set so they stay soft and moist.
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Illustration of Khagina

Prep

10 min

Cook

15 min

Total

25 min

Serves

3

Difficulty

Easy

Spice

Medium hot

Khagina is the Pakistani spiced scrambled egg, eaten with paratha at breakfast or roti at dinner when there is nothing else in the house. The difference from a plain bhurji is the masala: onion and tomato are fried properly with spices first, so the eggs pick up a cooked, savoury base rather than raw vegetable. Take it off the heat while the eggs are still a little glossy and it stays soft.

Ingredients

3 servings

For 3 servings

Measures

Method

  1. Heat the oil in a frying pan on medium heat. Add the cumin and let it sizzle for a few seconds, then add the onion and fry until soft and light golden.

    ⏱ 5 min

  2. Add the ginger-garlic paste and fry for 30 seconds, then add the tomatoes, salt, chilli powder, turmeric and chilli flakes.

  3. Cook, stirring and mashing, until the tomatoes break down completely and the oil separates from the masala.

    ⏱ 5 min

  4. Beat the eggs lightly with the black pepper and pour them into the pan. Leave for 20 seconds until they start to set at the bottom.

  5. Turn the heat to low and gently fold the eggs into the masala with a spatula, pushing them from the edges to the centre, until they are just set but still moist.

    ⏱ 2 min

  6. Stir in the green chillies and coriander, take off the heat and serve hot.

Tips for the best result

  • Some families make khagina with only onion and no tomato, for a sweeter, drier scramble; both are common.
  • Add a handful of leftover boiled potato cubes with the tomatoes to stretch it for more people.

Common mistakes

  • Adding the eggs before the tomatoes are cooked down. The khagina turns watery and tastes of raw tomato.
  • Stirring on high heat until dry. The eggs go rubbery and grainy; they keep cooking for a minute after you turn off the heat.

How to serve

Serve hot with paratha or roti and chai; it also makes a quick paratha roll for lunchboxes.

Storing and reheating

Best fresh. Keeps 1 day in the fridge; reheat gently in a pan, it will be firmer the second time.

Nutrition and cost

Worked out from the ingredients, not measured in a lab. Treat both as a rough guide.

Per serving Estimate

Calories
280kcal
Protein
12g
Fat
22g
Carbs
9g
Fibre
2.1g
Sodium
710mg

Estimated from USDA FoodData Central, SR Legacy (April 2018), public domain values for the raw ingredients (100% of the recipe by weight had data). Deep-frying oil is counted at 20%; bones and water lost in cooking are not subtracted, so bone-in and fried dishes can read high. Not medical advice. Method

Cost per servingEstimate

≈ Rs 63

Whole dish ≈ Rs 190 · 96% of ingredients by weight priced

From the Pakistan Bureau of Statistics weekly SPI, week ended 29 Oct 2026. Spices, herbs and some vegetables are not in the SPI and are left out unless you add your price, so the real cost is a little higher. How this works

Khagina: questions people ask

What is the difference between khagina and an omelette?

An omelette is cooked flat with raw vegetables in the egg. Khagina is scrambled into an onion and tomato masala that is fried first, so it is softer and more like a dry curry.

Why is my khagina watery?

The tomatoes were not cooked down before the eggs went in. Fry the masala until the oil separates and no liquid is left in the pan.

Serve it with, and similar recipes

All breakfast recipes

Read this recipe in Urdu: خاگینہ بنانے کا طریقہ

https://handi.danixsoft.com/recipes/khagina · Handi, DanixSoft