Loading...
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.
For 4 servings
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.
Perfectly fluffy, long-grained basmati rice with a beautiful aroma. This simple, foolproof recipe is the heart of any Punjabi meal, ready to soak up rich curries and dals.
A hearty and flavorful Punjabi curry made with red kidney beans simmered in a rich, aromatic tomato and onion gravy. This classic comfort food is best enjoyed with steamed rice, making it a beloved staple in North Indian homes.
A rich and tangy Punjabi chicken curry with a luscious, spiced gravy. Tender chicken pieces are simmered in a fragrant blend of onions, tomatoes, yogurt, and cream. Perfect with naan or roti.
A unique and robust Punjabi chicken curry where tender chicken pieces are simmered in a thick, spicy gravy made from chicken mince. This rich and flavorful dish is a true delight for meat lovers, perfect with naan or roti.
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.
This punjabi recipe takes 25 minutes to prepare and yields 4 servings. At 333.26 calories per serving with 16.12g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
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.
Stir in 1/4 cup of grated cheddar or Amul cheese at the very end for an extra gooey and rich version.
Add 1/2 cup of finely chopped bell peppers (capsicum) along with the onions, or add 1/4 cup of green peas with the tomatoes for extra nutrition and texture.
For an even richer dish, stir in 2 tablespoons of heavy cream (malai) along with the garam masala at the end.
Eggs provide high-quality complete protein, containing all nine essential amino acids necessary for muscle repair, immune function, and building tissues.
This dish is a good source of Vitamin D, B12, choline, and selenium from eggs, which support bone health, brain function, and the body's antioxidant defenses.
The spices used, such as chili powder and ginger, contain compounds like capsaicin and gingerol that can provide a temporary boost to your metabolism.
The secret lies in two key steps: roasting besan (gram flour) in the masala base, which acts as a thickener and adds a nutty flavor, and cooking the eggs on low heat without over-scrambling them to keep them soft and moist.
It can be part of a balanced diet. It's an excellent source of protein from eggs. However, it is traditionally made with a generous amount of butter, making it higher in fat and calories. To make it healthier, you can reduce the amount of butter and oil used.
A single serving of this recipe (approximately 1 cup) contains an estimated 280-320 calories. The exact number can vary based on the size of the eggs and the amount of butter and oil used.
Yes, you can. While Pav Bhaji Masala gives it a distinctive street-food flavor, you can substitute it with an extra 1/2 teaspoon of garam masala and a pinch of amchur (dry mango powder) for tanginess.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a pan over low heat, adding a splash of milk or water to restore its creamy consistency. Avoid microwaving, as it can make the eggs rubbery.
Amritsari Egg Bhurji is very versatile. It pairs wonderfully with roti, paratha, naan, or even simple toasted bread slices. You can also use it as a filling for kathi rolls or sandwiches.