Amritsari Egg Bhurji

Name: Amritsari Egg Bhurji
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: punjabi
Ingredients: 8 pcs egg; 1 tbsp butter; 1 tbsp oil; 0.5 tsp cumin seeds; 2 pcs onion (medium, finely chopped); 1 inch ginger (finely chopped); 5 pcs garlic (cloves, finely chopped); 2 pcs green chili (finely chopped); 2 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 1 pinch black pepper (freshly crushed); 2 tbsp cilantro (chopped)

RATING

4.4/5(78)

TASTE SCORE

9/10

This Punjabi-style egg bhurji is bold, buttery, and packed with onions, tomatoes, green chilies, and warm spices. The eggs stay soft while the masala turns rich and savory, making it perfect with toast, pav, or roti.

PREP

10m

COOK

15m

SERVES

1 KATORI

245 cal

SERVINGS

METHOD · 6 STEPS

prep · ~5 min
Crack the eggs and get the masala ingredients ready.
1.Crack the eggs into a bowl.
2.Lightly beat them until the yolks and whites are just combined.
3.Chop the onion, ginger, garlic, green chili, tomato, and cilantro.
TIPDo not overbeat the eggs; a light mix gives a softer bhurji.
saute · ~7 min
Cook the onion base.
1.Heat the oil and butter together in a pan over medium heat.
2.Add cumin seeds and let them sizzle for 20 to 30 seconds.
3.Add onion and cook until soft and lightly golden, 4 to 5 minutes.
4.Add ginger, garlic, and green chili and cook for 1 minute.
TIPKeep the heat medium so the garlic cooks sweet and does not burn.
saute · ~5 min
Make the masala.
1.Add tomato and cook until soft and pulpy, 3 to 4 minutes.
2.Add turmeric powder, red chili powder, coriander powder, salt, and black pepper.
3.Mix well and cook for 1 minute until the masala smells toasty.
saute · ~3 min
Scramble the eggs into the masala.
Pour in the beaten eggs and let them sit for a few seconds. Gently fold and scrape with a spatula until the eggs are softly set and coated in the masala, 2 to 3 minutes.
TIPTake the pan off the heat while the eggs still look slightly soft; they finish cooking from residual heat.
garnish
Finish with garam masala and cilantro.
Sprinkle garam masala and cilantro over the bhurji and give it one gentle mix.
serve
Serve hot.
Spoon the Amritsari Egg Bhurji into bowls and serve hot with roti, pav, or toast.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Let the tomatoes cook fully until pulpy before adding eggs, or the bhurji can taste raw and watery.
2
Use a wide pan so the eggs spread into the masala quickly and scramble into soft, separate curds.
3
After pouring in the eggs, wait a few seconds before stirring to get tender folds instead of tiny dry bits.
4
Switch off the heat while the bhurji still looks slightly glossy; residual heat finishes the eggs gently.
5
Add garam masala only at the end so its aroma stays bright instead of turning flat in the pan.
6
If making ahead, keep the masala ready and scramble in fresh eggs just before serving for the best texture.

RECIPE VARIATIONS