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Perfectly spiced Amritsari Egg Bhurji with fluffy kulcha - energy-giving and so tasty!
A rich and spicy scrambled egg curry from the streets of Amritsar. Made with a luscious tomato-onion base, a hint of chickpea flour, and a generous amount of butter, it's a creamy, flavorful dish perfect with soft pav.
Serving size: 1 serving
A soft, fluffy leavened flatbread from Punjab, traditionally cooked in a tandoor but easily made on a stovetop tawa. Perfect for scooping up rich curries like chole or dal makhani.
Serving size: 1 serving
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A wholesome and flavorful North Indian meal featuring tempered yellow lentils, spiced potato and cauliflower curry, served with soft whole wheat flatbreads.
Perfectly spiced Amritsari Egg Bhurji with fluffy kulcha - energy-giving and so tasty!
This north_indian dish is perfect for snack. With 719.96 calories and 23.85g of protein per serving, it's a nutritious choice for your meal plan.
Preparation: In a bowl, crack the 8 eggs. Add a pinch of salt and whisk lightly until the yolks and whites are just combined. Do not over-whisk. Set aside. Ensure all your vegetables are chopped and spices are measured out.
Sauté Aromatics: Heat the butter and oil in a wide, heavy-bottomed pan (kadai) over medium heat. Once the butter melts, add the finely chopped onions. Sauté for 6-8 minutes, stirring occasionally, until they become soft, translucent, and light golden brown.
Roast Besan: Add the ginger-garlic paste and chopped green chilies to the pan. Cook for 1 minute until the raw aroma disappears. Lower the heat and add the besan (gram flour). Stirring continuously, roast for 2-3 minutes until it turns slightly darker and emits a nutty fragrance. This step is crucial for the flavor and texture.
Build the Masala: Add the chopped tomatoes (or puree), turmeric powder, Kashmiri red chili powder, coriander powder, pav bhaji masala, and salt. Mix everything well. Cook for 5-7 minutes, stirring frequently, until the tomatoes break down completely and you see oil separating from the masala at the edges.
Create the Gravy Base: Pour in 1/2 cup of water, stir to combine, and bring the mixture to a gentle simmer. Let it cook for 2-3 minutes until the gravy thickens slightly into a cohesive, luscious base.
Scramble the Eggs: Reduce the heat to low and pour the whisked eggs into the simmering masala. Let them sit undisturbed for 30-45 seconds to set slightly at the bottom. Then, using a spatula, gently scrape the bottom and fold the eggs over. Continue to cook for 2-3 minutes, stirring gently, until the eggs are cooked but remain soft, creamy, and moist.
Garnish and Serve: Turn off the heat. Stir in the garam masala, fresh lemon juice, and most of the chopped coriander leaves. Give it a final mix. Garnish with the remaining coriander and serve immediately with hot, buttered pav or roti.
Prepare the Dough
Rest the Dough
Shape the Kulchas
Cook the Kulchas
Serve
