Anda Bhaji
A quick and savory Maharashtrian-style scrambled egg dish, spiced with onions, tomatoes, and green chilies. It's a perfect protein-packed meal, ready in minutes, and pairs wonderfully with pav or roti.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Preparation
- b.In a medium bowl, crack the 6 eggs. Whisk them lightly with a fork or whisk until the yolks and whites are just combined. Do not over-whisk. Set aside.
- 2
Step 2
- a.Sauté Aromatics
- b.Heat 3 tbsp of vegetable oil in a wide pan or kadai over medium heat.
- c.Once the oil is hot, add the 2 finely chopped onions and sauté for 4-5 minutes until they become soft and translucent.
- d.Add the 3 finely chopped green chilies and 1 tbsp of ginger-garlic paste. Sauté for another minute until the raw aroma disappears.
- 3
Step 3
- a.Cook the Masala Base
- b.Add the 2 finely chopped tomatoes to the pan. Cook for 5-6 minutes, stirring occasionally, until they turn soft, mushy, and well-integrated with the onions.
- c.Add 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp salt. Mix well and cook the masala for 2-3 minutes, until you see oil beginning to separate from the sides of the mixture.
- 4
Step 4
- a.Scramble the Eggs
- b.Reduce the heat to low. Pour the whisked eggs into the pan over the masala.
- c.Let the eggs cook undisturbed for about 30-45 seconds to allow the bottom layer to set slightly.
- d.Using a spatula, gently start to scramble by pushing the cooked portions from the edges towards the center, allowing the liquid egg to flow to the sides.
- 5
Step 5
- a.Finish and Serve
- b.Continue to gently fold and stir for 3-4 minutes until the eggs are cooked to your desired doneness. For a soft scramble, take it off the heat when it still looks slightly moist.
- c.Turn off the heat. Sprinkle 1/2 tsp of garam masala over the eggs and give it a final, gentle mix.
- d.Garnish with 3 tbsp of fresh chopped coriander leaves.
- e.Serve immediately with hot pav (bread rolls), roti, or toast.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a softer, creamier texture, add 2 tablespoons of milk or cream to the eggs before whisking.
- 2Do not overcook the eggs. Remove the pan from the heat when they are still slightly moist, as they will continue to cook from the residual heat.
- 3For a richer flavor, use ghee instead of vegetable oil.
- 4A small pinch of sugar can be added with the tomatoes to balance their acidity.
Adapt it for your goals.
Protein Boost
Add 1/2 cup of crumbled paneer or cooked minced chicken/mutton (kheema) along with the onions for a heartier dish.
Vegetable LoadedVegetable Loaded
Incorporate 1/2 cup of finely chopped bell peppers (capsicum), green peas, or mushrooms. Sauté them with the onions until tender.
Regional TwistRegional Twist
For a Parsi-style 'Akuri', keep the scramble very soft and runny, and garnish with fried onions (birista) instead of just raw coriander.
Why this is on our healthy list.
Excellent Protein Source
Eggs are a complete protein, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Rich in Vitamins and Minerals
This dish is packed with nutrients like Vitamin D, B12, and choline from eggs, and antioxidants like lycopene from cooked tomatoes.
Boosts Satiety
The high protein and healthy fat content helps you feel full and satisfied for longer, which can aid in weight management by reducing overall calorie intake.
Frequently asked questions
A typical serving of Anda Bhaji (around 170g) contains approximately 250-300 calories, primarily from the eggs and oil. The exact count can vary based on the size of the eggs and the amount of oil used.