Pakistani Khageena Recipe (or Anda Bhurji)

Crack the eggs into a bowl, add salt, chilli powder and cumin, and beat them lightly with a fork.
I only use ¼ tsp salt for the recipe here, as I find ½ tsp gives a too salty finish. Use ½ tsp, if you prefer. Just remember, you can always add more salt after the eggs are done, but you cannot decrease the salt content if it's too salty.
Halve, then slice the onion thinly.
Chop up the tomatoes into little cubes, reserving the juices.
Finely chop the garlic, ginger, chillies and coriander leaves. Set aside.

Heat the vegetable oil in a large non-stick frying pan over medium heat. Add the onions and fry for 2 minutes until the onions are soft. Add the garlic, ginger and chillies and fry for 30 seconds.
Add the tomatoes, stir, and cook for 2 minutes until the juices have dried up and the tomatoes are half cooked and have lost that raw taste.
Add the butter to the mix and let it melt, but not brown. This is not in the video.
Pour in the beaten eggs and reduce the heat to medium-low. Leave the egg to set for 30 seconds. Then gently fold the eggs in from the sides.
Leave to set for 30 seconds more and continue to gently fold the eggs in from the edges, see video. At this point, I take it off the heat and lightly scramble them a little more, as I prefer my scrambled eggs on the soft side.
But if you want them well done, keep the pan on the stove for 30 more seconds to a minute.
Don't forget that your egss will continue cooking and firming up even after you've tipped them out onto the plate, in the first minute or so.
Rubbery, overdone scrambled eggs are just not yummy!
Sprinkle the coriander leaves all over and serve with bread of your choice.