Ingredients:

  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 1 medium red onion, finely diced
  • 1 tbsp ginger-garlic paste
  • 2 green chilies, slit lengthwise
  • 1/2 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1 tsp garam masala
  • 3/4 tsp salt
  • 6 large eggs, lightly beaten
  • 1 medium plum tomato, finely diced
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat the ghee or oil in a skillet over medium heat. Once shimmering, add cumin seeds and sauté for about 30 seconds until they crackle.
  2. Add the diced onions and cook until translucent and golden. Stir in the ginger-garlic paste and green chilies, cooking for 60 seconds until fragrant.
  3. Stir in the diced tomatoes, turmeric, red chili powder, and salt. Cook until tomatoes soften and the oil begins to separate from the edges of the mixture.
  4. Reduce heat to medium-low and pour in the beaten eggs. Let them sit undisturbed for 30 seconds, then gently fold and scramble until the eggs are soft and curdy.
  5. Sprinkle garam masala over the eggs and fold in the chopped fresh cilantro. Remove from heat immediately.