Anda Bhurji (Tomato-Chile Scrambled Eggs)

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.

   Start 1-minute timer
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.

   Start 30-second timer
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.

   Start 2-minute timer
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.

   Start 3-minute timer
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.

   Start 1-minute timer
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.