Marwari Anda Ghotala

Name: Marwari Anda Ghotala
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 6 pcs egg (large, whisked lightly with a pinch of salt); 2 tbsp ghee; 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 1 tbsp ginger-green chili paste (2 green chilies and 1 inch ginger crushed together); 4 pcs garlic (cloves, minced); 1 tsp cumin seeds; 1 pinch turmeric powder; 0.5 tsp red chili powder (adjust for heat preference); 1 tsp coriander powder; 1 pinch garam masala; 0.25 tsp salt; 1 tbsp butter (cubed, for finishing); 2 tbsp coriander leaves (finely chopped, for garnish)

RATING

4.3/5(28)

TASTE SCORE

9/10

A chaotic and comforting Rajasthani street-food classic where fluffy scrambled eggs meet a rich, spicy onion-tomato masala. The eggs are mashed right into the skillet with the gravy, creating a delicious mess of textures — soft, creamy, and slightly chunky all at once. Best scooped up with crispy koki or hot pav.

PREP

10m

COOK

20m

SERVES

1 KATORI

237 cal

SERVINGS

METHOD · 7 STEPS

prep · ~2 min
Crack, season, and whisk the eggs.
Break all 6 eggs into a bowl. Add a pinch of salt and whisk lightly with a fork until the yolks and whites are just combined — don't overbeat.
TIPLight whisking keeps the scrambled texture rustic and fluffy.
temper · ~2 min
Heat ghee and crackle the cumin seeds.
1.Place a heavy kadhai over medium heat and add the ghee.
2.Once the ghee is hot, toss in cumin seeds and let them splutter and turn aromatic (about 30 seconds).
saute · ~8 min
Sauté the onions until golden.
1.Add finely chopped onions to the tempered ghee.
2.Sprinkle a pinch of salt to help the onions release moisture and cook faster.
3.Sauté, stirring often, until the onions turn deep golden brown (7-8 minutes).
TIPPatience here builds the deep, sweet flavour foundation of the dish.
saute · ~6 min
Sauté aromatics and tomatoes.
1.Add minced garlic and ginger-green chili paste to the pan. Cook for 1 minute until the raw smell disappears.
2.Add the chopped tomatoes and cook, mashing them with the spatula, until they turn soft and mushy (4-5 minutes).
saute · ~1 min
Bloom the dry spices.
1.Lower the heat and add turmeric powder, red chili powder, coriander powder, and garam masala.
2.Stir continuously for 30-45 seconds to toast the spices without burning them. The mixture should be fragrant and the oil should start to separate at the edges.
TIPKeep the heat low; dry spices can turn bitter in seconds if burnt.
mix · ~5 min
Cook the eggs into the masala.
1.Pour the whisked eggs directly into the skillet over the masala.
2.Let it sit undisturbed for 20 seconds, then begin scrambling continuously with a spatula.
3.As the eggs set but are still soft, use the spatula to roughly chop and break them into small, chunky bites while mixing them fully with the onion-tomato base.
TIPDon't let the eggs dry out completely. Soft and moist is the goal.
garnish · ~1 min
Finish with butter and fresh coriander.
Dot the surface with cubed butter and turn off the heat. Let the residual heat melt the butter as you gently fold it in. Sprinkle generously with fresh chopped coriander.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a well-seasoned cast-iron or heavy kadhai to get the masala to release its oil properly.
2
Don't overbeat the eggs — a light whisk keeps the final texture rustic and fluffy.
3
Sauté the onions until deep golden brown for a sweet, caramelized base.
4
Bloom the spices on low heat to avoid bitterness and maximize aroma.
5
Cook the eggs just until set but still moist; they continue cooking from residual heat.
6
Let the eggs sit for 20 seconds before scrambling for a creamy, custardy texture.
7
Fold in butter off the heat for a glossy, rich finish without greasiness.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Swap 2 whole eggs for 4 extra egg whites to boost protein and reduce fat, keeping the same delicious masala base.

low oil

Low-oil

Replace half the ghee with a tablespoon of water for deglazing and use nonstick cookware to cut oil without losing flavour.

jain

Jain

Skip garlic and onion; use asafoetida (hing) in the tempering and add a pinch of black salt for a Jain-friendly version that still tastes bold.

cheesy

Cheesy

Sprinkle a generous handful of grated cheddar or processed cheese over the eggs right after scrambling for a gooey, indulgent twist.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Protein

Eggs provide high-quality, complete protein that supports muscle repair and keeps you full longer.

✓

Source of Healthy Fats

Ghee and butter supply butyrate and fat-soluble vitamins, which aid digestion and nutrient absorption.

✓

Loaded with Antioxidants

Turmeric, coriander, and cumin offer anti-inflammatory compounds that support overall wellness.

✓

Digestive-Friendly Spices

Cumin and ginger stimulate digestive enzymes, making this dish both comforting and easy on the stomach.

QUESTIONS?

Frequently asked questions

Yes, but ghee gives the dish its characteristic Rajasthani richness and nutty aroma. Use a neutral oil if you must, but the flavour will be less authentic.