Egg Ghotalo
Egg Ghotalo is a spicy Parsi-style scrambled egg dish cooked with onions, tomatoes, ginger, garlic, and warm spices. Soft eggs are folded into a masala base until creamy and fluffy, making it perfect with pav or toast.
For 4 servings
- prep · ~4 min
Prep the eggs and vegetables.
1.Crack the eggs into a bowl.2.Whisk lightly until the yolks and whites are just combined.3.Keep the chopped onion, tomato, green chili, ginger, garlic, and coriander leaves ready. - saute · ~7 min
Cook the onion base.
1.Heat oil in a pan over medium heat.2.Add onion and cook until soft and light golden, 5 to 6 minutes.3.Add ginger, garlic, and green chili, then cook for 1 minute until fragrant.TIPKeep the heat medium so the garlic cooks gently and does not turn bitter. - saute · ~6 min
Make the masala.
1.Add tomato and salt, then cook until the tomatoes break down and turn pulpy, 4 to 5 minutes.2.Add turmeric powder, red chili powder, coriander powder, and garam masala.3.Mix well and cook for 1 minute until the masala smells roasted. - mix · ~3 min
Scramble the eggs into the masala.
Lower the heat and pour in the whisked eggs. Stir continuously, scraping the pan gently, until the eggs turn soft, creamy, and just set. Do not overcook; Egg Ghotalo should stay moist.
TIPTake the pan off the heat just before the eggs look fully done because they keep cooking from residual heat. - garnish
Finish with coriander leaves.
- serve
Serve hot.
Spoon the Egg Ghotalo into bowls and serve right away with pav, bread, or toast.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Whisk the eggs only until combined; over-whisking can make the ghotalo foamier than creamy.
- 2Cook the tomatoes down until the oil starts to separate slightly, or the eggs can taste watery.
- 3Lower the heat before adding eggs so they set softly into the masala instead of turning rubbery.
- 4Keep stirring and scraping the pan in broad folds for fluffy, moist curds rather than dry bits.
- 5Stop cooking when the eggs still look slightly glossy; residual heat will finish them off.
- 6If serving with pav, toast it with a little butter while the eggs cook so it stays crisp against the soft ghotalo.
- 7Egg Ghotalo is best eaten fresh, but leftovers can be refrigerated for a day and reheated very gently on low heat.
Adapt it for your goals.
Extra-spicy
Add one more green chili or a little more red chili powder for a sharper, street-style heat.
butter richButter-rich
Replace part of the oil with butter for a richer, softer finish that pairs especially well with toasted pav.
cheesyCheesy
Fold in a little grated cheese right at the end for a creamy, indulgent version kids often enjoy.
low oilLow-oil
Use less oil and cook the onions covered for part of the time; the dish stays flavorful but feels lighter.
Why this is on our healthy list.
Protein-Rich Main Dish
Eggs make this a satisfying meal with high-quality protein that helps keep you full.
Contains Protective Spices
Ginger, garlic, turmeric, and chilies add flavor along with beneficial plant compounds.
Includes Vegetables
Onions, tomatoes, and coriander add freshness, fiber, and a range of vitamins to the dish.
Frequently asked questions
Cook the eggs on low heat and stop when they are just set and still moist. They continue to cook from the pan's residual heat.
