Heat a non-stick skillet on medium-high heat. Wait for it to get hot, about 30 seconds, and add oil, chopped chili, onions, mushroom and ginger. Saute for 3 minutes, until onions soften.
Add chopped broccoli, tomato and all the spices and saute for 2 minutes.
Beat the eggs well and add to the pan. Using a heat-safe spatula, start scrambling the eggs by gently moving the eggs across the pan and over onto themselves. Make sure to scrape the sides into the center, as this is where eggs tend to dry out. Cook till the eggs have cooked to your desired consistency.
Garnish with chopped cilantro and enjoy with buttered toast, paratha or as-is!
Make sure to use a non-stick skillet for the best Indian scrambled eggs. The non-stick coating and fat prevent the eggs from sticking to the pan.
If you can't find Pav Bhaji Masala, use an equal amount of garam masala instead.
Always add the cilantro at the end to preserve the fresh flavor and bright green color.
If you're short on time, make a quick anda bhurji by cracking the eggs in a large bowl, whisking until smooth and adding the remaining ingredients. Heat a non-stick skillet set over medium-high heat, add oil and the egg mixture. Saute 5 minutes until the eggs are cooked through.
Not a fan of eggs? Make Paneer Bhurji by replacing the eggs with 2 cups crumbled paneer (Indian cottage cheese). Once you add the paneer to the skillet, cook for only 2-3 minutes at medium-high heat. It's best not to overcook the paneer, as it will become rubbery and chewy.
Note: The nutrition facts below are my estimates and does not include buttered toast or paratha. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.