Masala Egg Kachumber Salad
Serves
2
Prep Time
15 min
Cook Time
5 min
Print Recipe
Ingredients
Ingredients
- 1 tbsp (15 mL) oil
- ½ tsp (2.5 mL) ground coriander
- ½ tsp (2.5 mL) garlic paste
- ½ tsp (2.5 mL) paprika
- ¼ tsp (1.25 mL) ground cumin
- ¼ tsp (1.25 mL) salt (or to taste)
- 2 large hard boiled eggs, peeled, cut into quarters lengthwise
- ¼ tsp (1.25 mL) garam masala, to garnish
- 2 tbsp (30 mL) cilantro, finely chopped
Kachumber Salad
- 1 medium tomato, cubed
- 1 small red onion, coarsely chopped
- 5 small radishes, cubed
- ½ English cucumber, cubed
Dressing
- 1 tbsp (15 mL) apple cider vinegar (or white vinegar)
- 2 tsp (10 mL) lime juice
- ½ tsp (2.5 mL) chaat masala
- ¼ tsp (1.25 mL) salt (or to taste)
- ¼ tsp (1.25 mL) chili powder (optional)
Instructions
- Step 1
Combine Kachumber Salad ingredients together in a bowl.
- Step 2
Dressing: In a small bowl, combine dressing ingredients together and add to Kachumber Salad, coating well. Cover and refrigerate.
- Step 3
In a non-stick skillet, add oil on medium heat. Sprinkle in coriander, garlic paste, paprika, cumin and salt. Gently place hard boiled eggs in skillet and coat evenly with oil and spices. Once coated, allow eggs to cool to room temperature.
- Step 4
Place kachumber salad on a platter and arrange masala eggs on top of salad. Garnish with a sprinkle of garam masala and cilantro.
Tips
If you’re able to source Indian red carrots, they would work perfect in this kachumber salad. Chaat masala is a tangy South Asian spice blend used in Indian snacks and is available at Indian grocery stores.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 188 |
| Fat | 13 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Carbohydrate | 13 g |
| Fibre | 2 g |
| Sugars | 5 g |
| Protein | 8 g |
| Sodium | 670 mg |