Anda Bhurji with Methi
A quick and flavorful twist on classic Indian scrambled eggs. Soft, fluffy eggs are cooked with aromatic spices, sautéed onions, tomatoes, and fresh, earthy fenugreek leaves. Perfect for a protein-packed breakfast or a light lunch.
For 3 servings
6 steps. 15 minutes total.
- 1
Step 1
- a.Preparation
- b.Thoroughly wash the methi leaves to remove any grit, then chop them finely.
- c.Finely chop the onion, tomatoes, and green chilies.
- d.In a bowl, lightly whisk the eggs with 1/2 teaspoon of salt. Do not over-whisk; just break the yolks and combine them.
- 2
Step 2
- a.Sauté Aromatics
- b.Heat oil in a non-stick pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
- c.Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
- 3
Step 3
- a.Cook the Masala Base
- b.Add the ginger-garlic paste and green chilies. Sauté for 1 minute until the raw aroma disappears.
- c.Add the chopped tomatoes and the remaining 1/2 teaspoon of salt. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down into a soft pulp and oil begins to separate from the masala.
- 4
Step 4
- a.Add Spices and Methi
- b.Stir in the turmeric powder and red chili powder, and cook for 30 seconds.
- c.Add the chopped methi leaves to the pan. Sauté for 2-3 minutes until the leaves wilt completely and are well combined with the masala.
- 5
Step 5
- a.Scramble the Eggs
- b.Reduce the heat to low. Pour the whisked eggs into the pan.
- c.Let the eggs sit undisturbed for 20-30 seconds to allow the bottom to set slightly.
- d.Using a spatula, gently fold and scramble the eggs. Continue cooking for 1-2 minutes until they are just cooked but still appear soft and moist. Avoid overcooking to prevent a rubbery texture.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat. Sprinkle the garam masala and chopped fresh coriander leaves over the bhurji.
- c.Give it a final gentle mix and serve immediately hot with roti, pav, or toasted bread.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the softest bhurji, cook the eggs on low heat and remove the pan from the stove when they are about 90% cooked. They will continue to cook in the residual heat.
- 2To reduce the bitterness of methi leaves, you can sprinkle them with a little salt, let them rest for 15 minutes, and then squeeze out the excess water before use.
- 3For a richer, more authentic flavor, use ghee instead of vegetable oil.
- 4Ensure you wash the methi leaves thoroughly in a large bowl of water multiple times to remove any grit or sand.
- 5For a creamier texture, add 2 tablespoons of milk or fresh cream to the eggs before whisking.
Adapt it for your goals.
Creamier Version
Add 2 tablespoons of milk or malai (fresh cream) to the whisked eggs for a richer, creamier texture.
Add VegetablesAdd Vegetables
Incorporate finely chopped bell peppers (capsicum) or green peas along with the onions for added nutrition and crunch.
Parsi Akuri StyleParsi Akuri Style
Cook the eggs for a shorter time to keep them very soft and slightly runny, which is characteristic of the Parsi dish Akuri.
Cheese Anda BhurjiCheese Anda Bhurji
Sprinkle 1/4 cup of grated cheddar or Amul cheese over the bhurji just before turning off the heat and let it melt slightly.
Why this is on our healthy list.
Excellent Source of Protein
Eggs provide high-quality complete protein, essential for muscle repair, growth, and overall body function.
Rich in Iron and Folate
Fenugreek (methi) leaves are a great source of iron, which helps prevent anemia, and folate, which is crucial for cell growth.
Supports Blood Sugar Control
Methi leaves are known for their potential to improve insulin function and help manage blood sugar levels, making this dish beneficial for diabetics.
Packed with Vitamins and Antioxidants
The combination of tomatoes, onions, ginger, garlic, and turmeric provides a host of vitamins (like Vitamin C and A) and powerful antioxidants that fight inflammation.
Frequently asked questions
One serving of Anda Bhurji with Methi (approximately 200g) contains around 250-300 calories, depending on the amount of oil used. It's a nutritious, relatively low-calorie meal.