Hyderabadi Scrambled Eggs

1. 1
   prep · ~5 min

   Prep the eggs and vegetables.

   1.Crack the eggs into a bowl.

   2.Whisk until the yolks and whites are just combined.

   3.Chop the onion, tomato, green chili, and coriander leaves.
2. 2
   saute · ~6 min

   Cook the onion and chili base.

   1.Heat oil in a pan over medium heat.

   2.Add the onion and green chili and cook until the onion turns light golden, 4 to 5 minutes.

   3.Add ginger-garlic paste and cook for 1 minute until the raw smell fades.

   TIPKeep the heat medium so the onion sweetens without burning.
3. 3
   saute · ~5 min

   Cook the tomato and spices.

   1.Add the tomato and cook until soft and pulpy, 3 to 4 minutes.

   2.Add turmeric powder, red chili powder, coriander powder, garam masala, and salt.

   3.Mix well and cook for 30 seconds.
4. 4
   saute · ~3 min

   Scramble the eggs into the masala.

   Pour the whisked eggs into the pan and cook on low to medium-low heat. Stir gently and continuously, scraping the pan, until the eggs are softly set and coated with the masala.

   TIPTake the pan off the heat while the eggs still look slightly soft; they finish cooking from the residual heat.
5. 5
   garnish

   Mix in coriander leaves.

6. 6
   serve

   Serve hot.

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