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My favourite Indian Breakfast

My favourite Indian Breakfast

This is such healthy fuel and perfect after a morning workout !


Curried Beans

(Double up on the ingredients below if you are mega-hungryJ)

Tin of Baked Beans

½ tsp Mustard Seeds

Pinch Asafoetida

1 tsp garam masala

½ tsp Red Chilli Powder

½ tsp Turmeric

Freshly ground black pepper

1 tsp sea salt

Olive Oil or Rapeseed Oil

Knob of Butter


4-6 frozen parathas


Masala Omelette

4 - 6 Free range eggs

3 - 4 Spring onions or medium sized onion chopped.

2 plump garlic cloves, 1 inch piece of ginger, 1 green chilli, chopped, minced or pureed

Sea Salt, Black Pepper

½ tsp chilli flakes (or chilli powder) 

Olive Oil or Rapeseed Oil

Knob of Butter 

Handful of coriander, thyme leaves or flat leaf parsley, chopped.



  1. Heat the ghee or oil in a wok on a medium heat, throw in the mustard seeds until they start to pop, then the asafoetida. Add the chilli turmeric, garam masala. As soon as it sizzles tip in the tin of beans, season with sea salt and black pepper to tsste. Heat through, add a little water and place on the lowest heat. 
  1. Heat up the frozen parathas on a chapatti pan or frying pan. Place 4 plates in the oven on a low heat and place the parathas on the top plate to keep warm. 
  1. Whisk up the eggs with a little milk. Season with sea salt, black pepper and chilli flakes. 
  1. Drizzle the oil and add the butter to the frying pan and heat up. Suggest you cook the omelettes in two batches (perhaps using 2 frying pans for speed) as we are aiming for a fairly thin omelette. 
  1. Add the spring onions / onions and stir until they glisten and change colour. Now add the ginger, garlic, chilli puree and give it all a good stir.
  2. The heat should be high when the egg mixture hits the pan. Turn down to a medium heat and place a lid on the frying pan so the top cooks through or alternatively flip the omelette for a golden finish on both sides. 
  1. Cut each omelette in half and place on the plate and fold over. Cut the parathas into half and place 2-3 paratha pieces onto each plate. Spoon on the curried beans. Sprinkle the omelette with the chopped herbs. 
  1. Enjoy!
  • Sheena Salah

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