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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
Preparation
Sauté Aromatics
Cook the Masala Base
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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.
This north_indian recipe takes 25 minutes to prepare and yields 3 servings. At 284.93 calories per serving with 15.06g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
Add Spices and Methi
Scramble the Eggs
Garnish and Serve
Add 2 tablespoons of milk or malai (fresh cream) to the whisked eggs for a richer, creamier texture.
Incorporate finely chopped bell peppers (capsicum) or green peas along with the onions for added nutrition and crunch.
Cook the eggs for a shorter time to keep them very soft and slightly runny, which is characteristic of the Parsi dish Akuri.
Sprinkle 1/4 cup of grated cheddar or Amul cheese over the bhurji just before turning off the heat and let it melt slightly.
Eggs provide high-quality complete protein, essential for muscle repair, growth, and overall body function.
Fenugreek (methi) leaves are a great source of iron, which helps prevent anemia, and folate, which is crucial for cell growth.
Methi leaves are known for their potential to improve insulin function and help manage blood sugar levels, making this dish beneficial for diabetics.
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.
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.
Yes, it is very healthy. It's an excellent source of high-quality protein from eggs, rich in iron and fiber from methi leaves, and packed with vitamins from the onions and tomatoes. It's also low-carb and gluten-free.
While fresh methi provides a unique texture and flavor, you can substitute it with 2 tablespoons of kasuri methi. Crush the dried leaves between your palms and add them along with the garam masala at the end of cooking.
The key is to cook the eggs on low heat and to not overcook them. Remove the pan from the heat when the eggs are still slightly moist and soft. They will continue to cook in the residual heat of the pan.
Anda Bhurji is incredibly versatile. It pairs wonderfully with Indian breads like roti, paratha, or pav (bread rolls). It can also be served with toasted bread slices or used as a filling for sandwiches and wraps.