Mughlai Anda Ghotala
A rich, indulgent egg scramble straight from the streets of Old Delhi. Eggs are cooked in a luscious, mildly spiced tomato-cream gravy, topped with grated paneer and fresh coriander. Eaten with crispy pav or buttered toast, this is a desi take on breakfast that feels like a royal feast.
For 4 servings
- prep
Crack eggs into a bowl and whisk lightly.
Beat 6 eggs with a pinch of salt until the yolks and whites are just combined. Do not over-whisk; the scramble should have ribbons of white and yellow.
- temper · ~6 min
Sauté the aromatics in butter and oil.
1.Heat 2 tbsp butter and 1 tbsp oil in a wide non-stick pan over medium heat.2.Add 2 finely chopped onions and sauté until soft and translucent (4-5 min).3.Add 1 tsp ginger-garlic paste and 2 slit green chilies. Cook until the raw smell fades (1 min).TIPButter-oil mix prevents the butter from burning while keeping the rich flavour. - saute · ~9 min
Cook the tomato masala.
1.Add 2 finely chopped tomatoes and cook until they turn soft and mushy (4-5 min).2.Sprinkle in 1 pinch red chili powder, 1 pinch turmeric powder, 1 tsp cumin powder, and 0.25 tsp salt.3.Stir continuously until the tomatoes break down completely and oil starts to surface at the edges (3-4 min).TIPMash the tomatoes with the back of your spatula for a smoother gravy. - fry · ~3 min
Add the beaten eggs and scramble gently.
Pour the whisked eggs into the pan. Let them set for 20 seconds, then use a spatula to push the eggs from the edges towards the center. Fold and scramble gently until the eggs are softly set but still slightly runny in places. Do not overcook.
TIPThe eggs will continue cooking in the residual heat of the gravy — take them off the flame when they look slightly underdone. - mix · ~1 min
Finish with cream and garam masala.
Drizzle 2 tbsp fresh cream over the scramble. Sprinkle 1 pinch garam masala. Fold everything together once or twice to marble the cream through the eggs. Turn off the heat.
- garnish
Garnish with grated paneer and coriander.
Transfer to a serving bowl. Scatter 50 g grated paneer and 2 tbsp chopped coriander leaves generously on top. Serve immediately with buttered pav or toast.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a wide non-stick pan for even heat distribution and easy scrambling.
- 2Add a splash of milk to the eggs for an extra-creamy texture.
- 3Cook the tomatoes until the oil separates for a deeper, fuller flavor.
- 4Stop scrambling while eggs are still slightly runny—they'll finish cooking from residual heat.
- 5Grate paneer just before serving to keep it fresh and fluffy.
- 6Serve immediately; this dish doesn't reheat well due to egg texture.
Adapt it for your goals.
Low-oil
Sauté onions and tomatoes in water or vegetable broth instead of butter and oil to reduce fat while keeping the spiced masala flavor.
high proteinHigh-protein
Double the egg count to 8 and replace half the cream with hung curd (strained yogurt) for a protein-dense breakfast.
veganVegan
Swap eggs for scrambled tofu, use vegan butter, replace cream with coconut cream, and omit paneer or use a vegan cheese alternative.
jainJain
Skip onion, garlic, and ginger; use asafoetida (hing) for depth. Replace eggs with besan (chickpea flour) scramble and use plant-based butter.
Why this is on our healthy list.
Rich in Protein
Eggs and paneer provide high-quality complete protein, supporting muscle repair and satiety.
Good Source of Calcium
Paneer and cream contribute calcium for strong bones and teeth.
Anti-Inflammatory Spices
Turmeric and cumin offer natural anti-inflammatory properties that aid digestion.
Frequently asked questions
Yes, use full-fat milk or hung curd (strained yogurt) stirred in at the end for a similar creamy texture.
