Egg Bhurji - Indian Scrambled Eggs (anda Bhurji)
A quick and healthy Egg Bhurji recipe with tomatoes, onions, and Indian spices transforms plain scrambled eggs into a satisfying meal ready in 15 minutes.
Servings: 4
Calories: 123kcal
Equipment
Ingredients
- 1 tablespoon olive oil or butter
- 1 serrano chili seeded and finely chopped
- ½ cup onion ½ medium onion finely chopped
- 2 tablespoons mushrooms finely chopped (about 2 crimini or button mushrooms)
- 1 teaspoon ginger grated fine
- ¼ cup broccoli florets finely chopped
- ½ cup roma tomato 1 Roma tomato -chopped, seeds removed
- 4 large eggs
- 2 tablespoon chopped cilantro for garnish
Spices
- ½ teaspoon salt adjust to taste
- ¼ teaspoon ground black pepper
- ¼ teaspoon turmeric
- 1 teaspoon coriander powder
- ¼ teaspoon Kashmiri red chili powder or ⅛ cayenne (adjust to taste)
- ½ teaspoon Pav Bhaji Masala (optional but highly recommended)
Instructions
- 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!
Video
Notes
- 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, then stirring in the remaining ingredients. Heat a non-stick skillet set over medium-high heat, add oil and the egg mixture. Cook for 5-6 minutes until the eggs are cooked through.
- Customize the Veggies: You can omit or replace the broccoli with finely chopped cauliflower or bell peppers. Feel free to skip or replace the mushroom with finely diced zucchini or sweet potatoes.
- Add Cheese: If you like the combination of cheese and eggs, stir in 2 tablespoons of shredded cheese of choice to add flavor and richness to these Indian scrambled eggs.
- Add milk: To make a smooth and creamy scramble, stir in 2 tablespoons of whole milk, half & half, or low-fat milk to the egg mixture.
- Not a fan of eggs? Make Paneer Bhurji by replacing the eggs with 2 cups of 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.
Nutrition
Calories: 123kcal | Carbohydrates: 5g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 186mg | Sodium: 367mg | Potassium: 210mg | Fiber: 1g | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 12mg | Calcium: 38mg | Iron: 1mg