Heat the oil or ghee in a heavy-based saucepan over low heat, add the onion and garlic and fry for 4-5 minutes, until soft. Add the ginger and stir for 2 minutes, or until soft. Add the garam masala, chilli powder and saffron and cook for 1 minute. Season with salt.
Whisk the eggs and add them to the saucepan. Cook over low heat, scraping the egg from the side of the pan into the centre