Anda Bhurji (Tomato-Chile Scrambled Eggs)

Ingredients

• 2 tbsp ghee (or neutral oil)
• 1 tsp cumin seeds
• 1 tsp garlic paste (or freshly grated garlic)
• 1 tsp ginger paste (or freshly grated ginger)
• 2 Thai green chiles (chopped)
• 1 shallot (large, finely chopped; or small white or Spanish onion)
• 0.75 tsp Kashmiri red chile powder (or other mild red chile powder)
• 2 plum tomatoes (finely chopped)
• 1 tsp fine sea salt
• 8 eggs (beaten)
• 0.25 tsp garam masala
• 1 tbsp cilantro (chopped)
• Toast or roti (for serving)

Steps

1. 1

   In a medium (10-inch) nonstick pan, heat the ghee or neutral oil on high for 30 to 60 seconds, until it thins out.

2. 2

   Lower the heat to medium and add the cumin seeds. Wait for a few seconds, until the cumin seeds are fragrant.

3. 3

   Stir in the garlic paste and ginger paste. Cook for 30 seconds, until the smell of raw garlic dissipates.

4. 4

   Stir in the chopped green chiles.

5. 5

   Add the chopped shallot (or onion) and cook for 2 minutes, until it turns translucent.

6. 6

   Stir in the Kashmiri red chile powder.

7. 7

   Add the finely chopped tomatoes and sea salt. Turn the heat up to medium-high and cook for 3 minutes, until the tomatoes start to break down and turn jammy.

8. 8

   Stir in the beaten eggs and adjust the heat to medium. Let the eggs cook a bit without stirring.

9. 9

   Once curds start to form, stir the eggs to scramble them, continuing to stir until more curds form. For runnier scrambled eggs, this will take about 1 minute.

10. 10

    Remove from the heat just before the desired consistency of eggs is reached; they will continue to firm up as they go from pan to plate.

11. 11

    Sprinkle with garam masala and chopped cilantro and serve immediately with toast or roti.

Notes

The result is a comforting, versatile dish that is excellent spooned onto buttered toast, scooped up with warm roti, or served with simply boiled white rice.

Nutrition per serving

• breakfast
• main dish
• eggs
• spicy
• vegetarian
• quick
• South Asian