Anda Ghotala (Scrambled Egg Curry)

Instructions

1. 1Heat 2 tablespoons of oil in a 25.4 cm skillet over medium heat, which is about 175°C. Add the 1 medium onion, chopped, and sauté until it is golden brown, which should take about 5-7 minutes.
2. 2Add the 1 tablespoon of ginger-garlic paste to the skillet and sauté for 1 minute until fragrant.
3. 3Add the 2 medium tomatoes, chopped, 2 green chilies, chopped, 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, and 1 teaspoon of salt. Cook, stirring occasionally, until the tomatoes have softened and the oil begins to separate from the mixture, about 5-8 minutes.
4. 4While the tomato mixture is cooking, whisk the 6 eggs in a medium bowl until well combined.
5. 5Pour the whisked eggs into the skillet with the tomato and onion mixture. Stir and scramble the eggs continuously, mixing them with the spices, until they are fully cooked through and the curry has thickened, about 3-5 minutes.
6. 6Stir in the 1/2 teaspoon of garam masala and the 2 tablespoons of cilantro. Serve the Anda Ghotala hot.

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