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A quick and flavorful Indian-style scrambled egg dish, spiced with onions, tomatoes, and aromatic spices. Perfect for a hearty breakfast or a light meal, ready in under 30 minutes and best served with pav or roti.
In a medium bowl, crack the eggs. Add salt and whisk vigorously for about 1 minute until the yolks and whites are fully combined and slightly frothy. Set aside.
Heat ghee in a non-stick pan or skillet over medium heat. Once the ghee is hot and shimmering, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent. Then, add the grated ginger, minced garlic, and green chilies. Sauté for another minute until the raw aroma disappears.
Stir in the finely chopped tomatoes. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down, become soft and pulpy, and the mixture starts to thicken.
Add the turmeric powder and red chili powder. Mix well and cook the masala for 2-3 minutes, until the oil begins to separate from the mixture at the edges of the pan. This indicates the masala is well-cooked.
Reduce the heat to low. Pour the whisked egg mixture into the pan. Let it sit undisturbed for 20-30 seconds to allow the bottom to set slightly.
Using a spatula, gently scrape the cooked egg from the bottom and sides of the pan, folding it towards the center. Continue this gentle scraping and folding motion for 2-3 minutes until the eggs are about 90% cooked but still soft and moist. Avoid over-stirring to maintain soft curds.
A quick and flavorful Indian-style scrambled egg dish, spiced with onions, tomatoes, and aromatic spices. Perfect for a hearty breakfast or a light meal, ready in under 30 minutes and best served with pav or roti.
This north_indian recipe takes 25 minutes to prepare and yields 4 servings. At 256.83 calories per serving with 14.75g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or light_dinner.
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Turn off the heat. The residual heat will finish cooking the eggs. Sprinkle the garam masala and chopped fresh cilantro over the eggs. Give it a final gentle stir to combine. Serve immediately.
Add 1/4 cup of grated cheddar or Amul cheese at the very end, just after turning off the heat. Gently fold it in until it melts.
Incorporate finely chopped vegetables like bell peppers, peas, or carrots. Sauté them with the onions until they are tender before adding the tomatoes.
Make the bhurji slightly runnier by cooking it for less time. The Parsi version, Akuri, is known for its very soft, barely-set consistency and is traditionally served on toast.
Add 1/2 cup of crumbled paneer along with the eggs for an extra boost of protein and a richer texture.
Eggs are a complete protein, providing all nine essential amino acids. This is crucial for muscle repair, immune function, and maintaining healthy skin and hair.
This dish is packed with nutrients like Vitamin D, B12, and choline from eggs, which are vital for bone health, energy production, and brain function.
The use of spices like turmeric (containing curcumin) and ginger provides natural anti-inflammatory benefits, which can help combat chronic inflammation in the body.
The high protein content helps you feel full and satisfied for longer, reducing overall calorie intake and making it a great meal for weight management.
One serving of this Anda Bhurji recipe contains approximately 245-260 calories. This can vary slightly based on the size of the eggs and the exact amount of ghee used.
Yes, Anda Bhurji is a healthy dish. It's an excellent source of high-quality protein from eggs, which is essential for muscle and tissue repair. The spices like turmeric and ginger offer anti-inflammatory benefits. It's also naturally low in carbohydrates.
Anda Bhurji is the Indian version of scrambled eggs. The key difference is the preparation of a 'masala' base with sautéed onions, tomatoes, ginger, garlic, and a blend of Indian spices before the eggs are added. This gives it a distinctly savory, spicy, and aromatic flavor profile compared to Western-style scrambled eggs, which are typically made with just milk, butter, salt, and pepper.
Absolutely. For a 'no onion, no garlic' or Jain version, you can omit them. To compensate for the flavor, you can add a pinch of asafoetida (hing) to the hot ghee at the beginning and slightly increase the amount of tomatoes and ginger.
The secret to a moist Anda Bhurji is to cook it on low heat and to take it off the stove when it's about 90% done. The eggs should still look slightly wet and soft. The residual heat from the pan will finish the cooking process, ensuring a perfect, non-rubbery texture.
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