Scrambled Egg Curry

Ingredients

• 4 medium cloves garlic, finely grated or minced
• 1 1/2-inch piece fresh ginger, peeled and finely grated or minced
• 2 tablespoons safflower oil or grapeseed oil
• 1 medium onion, thinly sliced
• ½ teaspoon ground turmeric
• 2 teaspoons ground coriander
• 1 teaspoon Kashmiri chili powder (see Tip)
• ¾ teaspoon kosher salt
• 6 tablespoons water
• 8 large eggs, beaten
• 4 warm paratha breads or whole-wheat tortillas
• Fresh cilantro for garnish

Directions

1. Combine garlic and ginger in a bowl; press with a spoon to make a paste.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, reduce heat to medium and cook, stirring, until softened, 3 to 4 minutes. Stir in turmeric; cook, stirring occasionally, until the onion is light brown, 5 to 7 minutes more. Stir in the garlic-ginger paste, coriander, chili powder and salt. Stir in water, partially cover and cook until the water evaporates, about 5 minutes.
3. Add eggs and cook, stirring constantly, until almost set, 4 to 6 minutes. Serve rolled in paratha (or tortillas) with cilantro, if desired.