Aloo Masala Scramble

Aloo Masala Scramble

Spicy Potatoes & Scrambled Eggs

Meet your new go-to breakfast or lunch OR even dinner! This recipe uses a combination of soft, sautéed potatoes and scrambled eggs, infused with the Everyday blend for some delicious, gingery and spicy flavor. This recipe is sure to give your typical scrambled eggs a new burst of flavor and warmth.



  • 1-2 medium red or russet potatoes
  • 2tbsp ghee or avocado oil
  • 1tsp garlic paste or finely grated garlic
  • 1/2 tsp ginger paste or finely grated ginger
  • 1 medium Spanish or other sweet onion diced
  • 3 green chiles chopped
  • 3 medium roma or plum tomatoes, coarsely chopped
  • 8 large eggs
  • 1 cup chopped cilantro
  • Roti, pita, naan or rice, for serving
  • S&P to taste
  • 3tbsp The Everyday Spice Mix
  • Optional add ons: Chicken sausage, tofu, bell peppers, cauliflower


  • Step 1
    • Peel and quarter the potatoes, then cut into ¼-inch slices. Submerge the potatoes in a bowl of salt water and set aside.
  • Step 2
    • Heat ghee in a heavy nonstick medium pot or skillet over medium-high heat. Add the garlic and ginger, cook, stirring with a wooden spoon for about 1 minute. Add the onion and cook, stirring occasionally, until the onion starts to turn golden, 5 to 7 minutes.
  • Step 3
    • Lower the heat to medium and add the green chiles and 1tbsp of Everyday mix. Cook, stirring occasionally, until the ghee is thoroughly infused with the spices, 1 to 2 minutes. Add the tomatoes and s&p to taste. Continue cooking on medium until most of the tomato liquid has evaporated and the ghee has separated, about 7 minutes.
  • Step 4
    • Drain the potatoes and add them to the pot. Add ½ cup water and bring to a boil, then reduce heat to medium-low. Cover and cook until the potatoes are almost tender, about 10 minutes. Stir as needed to prevent the mixture from browning. Uncover and cook on medium-high until the potatoes are tender all the way through and most of the water has evaporated, 5 to 7 minutes.
  • Step 5
    • Beat the eggs and stir them into the pot. Continue stirring until the eggs are scrambled about 1 to 2 minutes. Turn off the heat. Garnish with chopped cilantro and serve with chapati, pita, naan or rice.



  • You can always tweak the ingredient size based off how many people you're cooking for 
  • Add more eggs depending on the amount you usually eat
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