Ingredients:

  • 2 medium (150g) red onions, finely diced
  • 1 tbsp (15g) ginger-garlic paste
  • 3 (10g) green chilies, slit lengthwise
  • 2 tbsp (28g) butter
  • 2 medium (120g) tomatoes, finely chopped
  • 1/2 tsp (2.5g) turmeric powder
  • 1 tsp (2.5g) Kashmiri red chili powder
  • 1/2 tsp (2.5g) garam masala
  • Salt to taste
  • 6 large eggs, lightly beaten
  • 1/4 cup (10g) fresh cilantro, chopped
  • 1 tsp (5ml) lemon juice

Instructions:

  1. Heat butter or ghee in a skillet over medium-high heat. Add the diced onions and sauté for 3-4 minutes until translucent and slightly golden.
  2. Stir in the ginger-garlic paste and green chilies, cooking for another 60 seconds until fragrant.
  3. Add the chopped tomatoes, turmeric, red chili powder, and salt. Cook until tomatoes break down into a jammy consistency and oil begins separating from the edges.
  4. Lower the heat to medium and pour in the beaten eggs. Let them sit for 30 seconds, then stir gently but firmly to break the eggs into small, irregular crumbles.
  5. Just before the eggs are fully set, fold in the garam masala, lemon juice, and fresh cilantro. Remove from heat immediately.