36 Ghante | How to make 36 Ghante

By Kiah Wadhwani  |  13th Oct 2016  |  
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  • 36 Ghante, How to make 36 Ghante
  • Prep Time

    10

    mins
  • Cook Time

    10

    mins
  • Serves

    2

    People

12

0

About 36 Ghante Recipe

It is similar to a Parsi egg dish called Tamater Par edu. I use Maggi stock cube in my dish whereas the parsi version calls for some parsi garam masala. If you don’t have maggi stock cube, you can also use any subzi masala or some Punjabi garam masala too. This dish is quite versatile and can be modified a lot to suit different tastes. If you don’t like ginger garlic, you can skip it totally.

36 Ghante is delicious and authentic dish. 36 Ghante by Kiah Wadhwani is a great option when you want something interesting to eat at home. Restaurant style 36 Ghante is liked by most people . The preparation time of this recipe is 10 minutes and it takes 10 minutes to cook it properly. 36 Ghante is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect 36 Ghante. 36 Ghante is an amazing dish which is perfectly appropriate for any occasion. 36 Ghante is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style 36 Ghante at your home.

36 Ghante

Ingredients to make 36 Ghante

  • 4 eggs
  • 2 tomatoes, medium, chopped
  • 2 onions, medium, chopped
  • 3 tbsp ghee
  • 2 tsp ginger garlic paste
  • 2 green chillies, chopped
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1 cube of Maggie masala
  • Juice of 1/2 lemon
  • salt to taste
  • Handful of chopped coriander leaves

How to make 36 Ghante

  1. Heat ghee in a pan. Add the onions and sauté. When light golden, add the ginger garlic paste and green chillies. Saute for a bit.
  2. Add in the chopped tomatoes and sauté for a min or two. Add the dry spices and some chopped coriander for flavor.
  3. Once the ghee surfaces, add the lemon juice. Mix it well and then spread the masala evenly in the pan in a flat layer.
  4. Break open eggs one by one over the masala. Sprinkle some salt and red chilli powder.
  5. Cover the dish for about five minutes or till the eggs are done.
  6. If you like your eggs a bit runny, cover it only for two minutes or so. Sprinkle lots of chopped coriander over it and serve.

My Tip:

If you don't have a Maggie cube, skip it totally and go ahead with the recipe. If you don't like ginger garlic paste, it can be made without it too and tastes just fine.

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