Andy Payaz, also known as khagina, is a beloved brunch in Pakistani households. It’s not just for breakfast – it’s a protein-packed meal that can be enjoyed any time of day. Whenever I’m craving desi food and need a quick and delicious recipe, I turn to anday payaz. With eggs and onions as the star ingredients, it’s a surefire way to satisfy those desi food cravings.
What goes into Andy Payaz
Onions
I used three small onions which were roughly 10 oz after peeling and chopping. You can also use one big onion. I mostly use white or red onions. Peel them and then chop small just like you do omelet.
Tomatoes and green chilies
Cut the tomatoes into small cubes as well. I used one medium-sized tomato. I also used 2 Serrano peppers. You can use jalapeño or any other green chilies.
Eggs
Eggs are a versatile ingredient in cooking and baking. They provide structure, moisture, and richness to a wide variety of dishes. In this particular recipe, I used a total of 5 eggs, but you can easily adjust the number of eggs to suit your preferences. So feel free to experiment and customize the egg quantity according to your liking and the specific dish you are preparing.
Spices
This is a very simple and quick recipe that only require salt, red chili powder, and turmeric.
I also used cumin seeds but you can skip those if you don’t have any on hand.
How to serve Khagina
Andy payaz is a popular breakfast recipe which is usually served with paratha and chai. This delicious dish consists of a flavorful mix of onions, spices, and eggs, which creates a hearty and satisfying meal to start the day.
Families begin their mornings with the aroma of sizzling onions wafting through the kitchen, making it a cherished routine for many. The paratha complements the dish perfectly, while the chai, with its warm and comforting spices, adds an inviting touch that rounds off the breakfast experience beautifully.
How to store Andy payaz
Andy payaz or khageena is usually served fresh, as this enhances its unique flavors and textures. However, if you find yourself with leftovers, it can be kept in the refrigerator for up to three days without losing its taste.
It’s important to store it in an airtight container to maintain its quality and prevent any absorption of other odors from the fridge. I never tried freezing this dish because I believe that the freezing process alters its delicate consistency and can lead to a less enjoyable eating experience.
Andy Payaz (Khagina)
Ingredients
- 10 oz onions or 1 big onion peeled and chopped
- 1 medium tomato chopped
- 2 green chilies chopped
- 1/3 cup oil or use less
- 3/4 tsp salt or to taste
- 1 tsp red chili powder
- 1/2 tsp crushed chilies
- 1/4 tsp turmeric
- 5 eggs
- Cilantro for garnish
Instructions
- Peel and chop onions, chop tomatoes, green chilies and cilantro.
- In a pan over high heat, add oil, onions, and cumin seeds. Mix and cook for 3-4 minutes.
- Once onions are slightly soft, add tomatoes, green chilies, and spices. Mix them well and cook on high heat for 5-6 minutes or until everything is soft.
- Now add eggs, mix and keep cooking until eggs are scrambled.
- Garnish with cilantro and green chilies and enjoy.