Anda Bhurji
Spiced Indian-style scrambled eggs cooked with onions, tomatoes, green chili, and fresh coriander. Quick, comforting, and full of everyday flavor, this is a classic that goes well with roti, pav, or toast.
For 4 servings
- prep · ~7 min
Prep the vegetables and crack the eggs.
1.Finely chop the onion, tomato, green chili, ginger, garlic, and coriander leaves.2.Crack the eggs into a bowl.3.Add the salt to the eggs and beat lightly until just mixed. - saute · ~5 min
Cook the cumin and onion.
1.Heat the oil in a pan over medium heat.2.Add the cumin seeds and let them sizzle for 20 to 30 seconds.3.Add the onion and cook until soft and lightly golden.TIPKeep the heat medium so the cumin and onion do not burn. - saute · ~4 min
Build the masala base.
1.Add the ginger, garlic, and green chili to the pan.2.Cook for 1 minute until fragrant.3.Add the tomato, turmeric powder, red chili powder, and garam masala.4.Cook until the tomato softens and the mixture looks lightly jammy. - saute · ~3 min
Scramble the eggs into the masala.
Pour the beaten eggs into the pan and stir gently over low to medium heat. Keep folding and scraping until the eggs are softly set and coated well with the masala.
TIPTake the pan off the heat while the eggs still look slightly soft; they will finish cooking from the residual heat. - garnish
Finish with coriander leaves.
- serve
Serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Beat the eggs only until combined; over-whisking can make bhurji foam and cook up dry.
- 2Cook the tomatoes until the masala looks slightly jammy, or the eggs can turn watery in the pan.
- 3Once the eggs go in, lower the heat and fold gently for soft, creamy curds instead of tiny dry bits.
- 4Switch off the heat when the bhurji still looks a touch glossy; residual heat will finish it perfectly.
- 5For a pav-style texture, mash the onion-tomato masala lightly with the spatula before adding the eggs.
- 6If making ahead, keep the masala base ready and scramble the eggs fresh just before serving for the best texture.
Adapt it for your goals.
Pav-style
Add a little extra oil and mash the cooked masala slightly before scrambling in the eggs for a softer, street-style bhurji that is perfect with buttered pav.
low oilLow-oil
Reduce the oil and use a good nonstick pan; the bhurji will be lighter but still flavorful if the onions and tomatoes are cooked patiently.
extra spicyExtra-spicy
Increase green chili and red chili powder for a hotter version that pairs especially well with toast or pav.
vegetable loadedVegetable-loaded
Add finely chopped capsicum or peas to the masala for more texture, color, and a heartier breakfast.
Why this is on our healthy list.
Good Protein Base
Eggs make this dish filling and satisfying, helping turn a quick breakfast into a more substantial meal.
Aromatics with Antioxidants
Onion, tomato, ginger, garlic, and coriander bring plant compounds and freshness along with bold flavor.
Lower-Carb Serving Option
Served on its own or with a light side, anda bhurji can fit meals that focus more on eggs than grains.
Frequently asked questions
Usually the tomatoes were not cooked down enough before adding the eggs, or the eggs were salted and left sitting too long. Cook the masala until jammy and scramble right away.
