Last Updated on 4 months by Neha Deshmukh

Plantain Egg Recipe – Cardamom & Cashew Delight

Introduction

Okay, let’s be real – sometimes you just want something a little different for breakfast (or dessert!). This Plantain Egg recipe is exactly that. It’s a sweet, subtly spiced treat that’s been a family favorite for ages. I first stumbled upon a version of this at a friend’s place during Diwali, and I’ve been tweaking it ever since to get it just right. It’s surprisingly easy to make, and the combination of caramelized plantain, fluffy egg, and crunchy nuts is seriously addictive. Trust me, you’ll want to make this!

Why You’ll Love This Recipe

This isn’t your average egg dish! It’s a delightful fusion of flavors and textures. Here’s why I think you’ll adore it:

• Unique Flavor: The cardamom and caramelized plantain create a warm, comforting sweetness.
• Textural Contrast: Soft egg, crunchy nuts, and slightly chewy plantain – it’s a party in your mouth!
• Quick & Easy: Ready in under 30 minutes, perfect for a weekend brunch or a sweet treat.
• Versatile: Easily adaptable to suit your preferences (more on that later!).

Ingredients

Here’s what you’ll need to whip up this Plantain Egg delight:

• 3 medium plantains
• 4 eggs
• A pinch of cardamom
• A pinch of salt
• 1 teaspoon ghee (or butter/oil)
• 4 tablespoons sugar
• 8-10 cashew nuts
• 10-15 raisins

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure everything turns out perfectly!

Plantains: Choosing the Right Ripeness

This is key! You want plantains that are mostly yellow with some black spots. They should be slightly soft to the touch, but not mushy. Think of it like a banana – you don’t want it green and hard, or overly ripe and brown. Slightly underripe is better than overripe for this recipe.

Cardamom: The Aromatic Spice

Cardamom is a game-changer in Indian desserts. It adds such a beautiful, fragrant warmth. I prefer using green cardamom pods, lightly crushed to release their aroma. You can find these at most Indian grocery stores.

Ghee: Traditional Clarified Butter & Substitutions

Ghee is traditional, and it adds a lovely nutty flavor. But if you don’t have it, don’t worry! You can easily substitute with butter or a neutral oil like sunflower or vegetable oil. (About 1 teaspoon or 5ml).

Cashew Nuts & Raisins: For Texture & Sweetness

These add a wonderful crunch and sweetness. Feel free to experiment with other nuts like almonds or pistachios. Golden raisins are lovely too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, beat the eggs with a pinch of cardamom and salt until they’re doubled in volume and a lovely pale color. This takes a little elbow grease, but it’s worth it for a fluffy result.
2. Next, heat the ghee in a pan over medium-low heat. Fry the cashew nuts and raisins separately until golden brown. Drain them on a paper towel and set aside. Don’t skip this step – the toasted nuts add so much flavor!
3. Now, peel and chop the plantains. Sauté them in the same pan on low heat for about 5 minutes, until they start to soften.
4. Sprinkle the sugar over the plantains and continue to cook, stirring occasionally, until the sugar caramelizes and coats the plantains beautifully. This will take another 5-7 minutes.
5. Pour the beaten egg mixture into the pan over the caramelized plantains. Sprinkle the fried cashew nuts and raisins evenly on top.
6. Cover the pan and cook on low heat until the top of the egg is firm and no longer sticky to the touch. This usually takes about 8-10 minutes.
7. Let it rest for a couple of minutes, then carefully flip the Plantain Egg onto a plate. Slice it into wedges and serve warm with a cup of chai!

Expert Tips

• Low and Slow: Cooking on low heat is crucial to prevent burning and ensure the egg cooks through evenly.
• Don’t Overcrowd: Use a pan large enough to accommodate all the ingredients comfortably.
• Patience is Key: Caramelizing the plantains takes time, but it’s what gives this dish its signature flavor.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: Substitute the eggs with a chickpea flour batter (besan) and use plant-based butter or oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Add a pinch of nutmeg or a tiny bit of cinnamon for extra warmth.
• Festival Adaptation (e.g., Diwali Sweet Treat): My aunt always adds a sprinkle of saffron strands to the egg mixture during Diwali – it looks and tastes divine!

Serving Suggestions

This Plantain Egg is delicious on its own, but here are a few ideas to elevate your serving:

• With Chai: A classic pairing!
• A Dollop of Yogurt: Adds a cool, creamy contrast.
• A Sprinkle of Coconut Flakes: For extra texture and flavor.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. It’s best enjoyed fresh, though!

FAQs

What is the best way to peel plantains for this recipe?

Plantains can be a little tricky to peel! Score the skin lengthwise a few times with a knife, then carefully peel it away.

Can I use a different type of nut instead of cashews?

Absolutely! Almonds, pistachios, or walnuts would all be delicious.

What if I don’t have ghee? What can I substitute?

Butter or a neutral oil like sunflower or vegetable oil work perfectly well.

How can I tell when the Plantain Egg is cooked through?

The top should be firm to the touch and no longer sticky. You can also gently insert a toothpick into the center – it should come out clean.

Is this recipe suitable for a quick breakfast?

Yes! While it takes about 25 minutes, most of that is hands-off cooking time. It’s a much more exciting breakfast than toast!