Aloo Anda Bhujia
A quick and hearty scramble of spiced potatoes and fluffy eggs, cooked with onions and tomatoes. This comforting North Indian dish comes together in under 30 minutes and is perfect with hot rotis.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Sauté Aromatics
- b.Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
- c.Once the oil is hot, add the cumin seeds and let them sizzle and turn fragrant, about 30 seconds.
- d.Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
- e.Stir in the ginger-garlic paste and green chilies. Cook for another minute until the raw aroma disappears.
- 2
Step 2
- a.Cook Masala and Potatoes
- b.Add the chopped tomatoes to the pan. Cook for 4-5 minutes, stirring occasionally, until they break down and become soft and pulpy.
- c.Add the spice powders: turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the masala for 1-2 minutes until the oil begins to separate from the mixture.
- d.Add the diced potatoes and stir gently to coat them evenly with the masala.
- e.Pour in ¼ cup of water, reduce the heat to low, cover the pan, and let the potatoes cook for 10-12 minutes. Stir once or twice in between to prevent sticking. The potatoes are done when a fork pierces them easily.
- 3
Step 3
- a.Scramble the Eggs
- b.Once the potatoes are tender, increase the heat to medium. Make some space in the pan by pushing the potatoes to the sides.
- c.Crack the 4 eggs directly into the center of the pan.
- d.Let the eggs set for about 30-45 seconds without stirring.
- e.Using a spatula, gently start scrambling the eggs. As they cook, gradually mix them with the potato masala.
- f.Continue to cook for another 2-3 minutes, stirring continuously, until the eggs are cooked through but still soft and fluffy.
- 4
Step 4
- a.Garnish and Serve
- b.Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the bhujia.
- c.Give it a final gentle mix to combine.
- d.Serve immediately with hot rotis, parathas, or toasted bread.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For faster cooking, you can par-boil the potatoes for 5-7 minutes before dicing and adding them to the pan.
- 2Dice the potatoes into small, even ½-inch cubes to ensure they cook quickly and uniformly.
- 3Don't over-scramble the eggs. Cook them until they are just set for a softer, more succulent texture.
- 4For a richer flavor, you can use ghee instead of vegetable oil.
- 5A squeeze of fresh lemon or lime juice at the end can brighten up all the flavors.
Adapt it for your goals.
Vegetarian
For a vegetarian version, replace the eggs with 200g of crumbled paneer (Indian cottage cheese). Add the paneer at the end and cook for just 2-3 minutes until heated through.
VeganVegan
To make it vegan, substitute eggs with 200g of crumbled firm tofu. Squeeze out excess water from the tofu before adding it to the pan.
With VegetablesWith Vegetables
Add ½ cup of green peas or chopped bell peppers along with the potatoes for extra nutrition and texture.
Spicier VersionSpicier Version
Increase the number of green chilies to 3-4 and add ¼ teaspoon of black pepper powder along with the garam masala for an extra kick.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Sustained Energy Release
The complex carbohydrates from potatoes provide a steady supply of energy, making this a fulfilling meal that keeps you energized for longer.
Rich in Vitamins and Minerals
This dish is a good source of essential nutrients like Vitamin B12 and iron from eggs, potassium from potatoes, and antioxidants from tomatoes and spices.
Frequently asked questions
One serving of Aloo Anda Bhujia (approximately 1 cup or 260g) contains around 275-300 calories, depending on the amount of oil used and the size of the potatoes and eggs.