Anda Matar Bhurji
Scrambled eggs cooked with sweet green peas, onions, and tomatoes in a quick, spiced Indian-style bhurji. This one-pan dish comes together in under 20 minutes and tastes best scooped up with hot rotis or buttered toast.
For 4 servings
- prep
Whisk the eggs and prep the vegetables.
1.Crack 6 eggs into a bowl, add a pinch of salt, and whisk until frothy.2.Finely chop onions, tomatoes, green chilies, ginger, and garlic. Keep them ready. - boil · ~4 min
Boil the peas briefly if using fresh ones.
If using fresh peas, boil them in water for 3-4 minutes until tender. If using frozen peas, just rinse them under warm water. Drain and set aside.
- temper · ~2 min
Make the tempering.
1.Heat 2 tbsp oil in a kadai or pan over medium heat.2.Add cumin seeds and let them splutter for 30 seconds.3.Add chopped ginger and garlic. Sauté until the raw smell goes away, about 1 minute.TIPSpluttering cumin seeds release their aroma into the oil — don't rush this step. - saute · ~9 min
Cook the onions and tomatoes.
1.Add chopped onions and green chilies. Sauté until the onions turn translucent, about 4-5 minutes.2.Add chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Mix well.3.Cook until the tomatoes soften and the oil starts to separate at the edges, about 3-4 minutes.TIPCook the tomatoes well until the oil separates — raw tomatoes will make the bhurji watery. - saute · ~2 min
Add peas and cook briefly.
Add the boiled peas and remaining salt. Stir and cook for 1-2 minutes until the peas are well coated with the masala.
- saute · ~3 min
Scramble the eggs into the masala.
1.Lower the heat to low. Pour the whisked eggs evenly over the masala mixture.2.Let the eggs set for 20 seconds, then start scrambling gently with a spatula.3.Keep breaking the eggs into soft curds as they cook. Cook for 2-3 minutes until the eggs are just set but still soft and moist.TIPCook on low heat and don't over-stir — you want soft, creamy curds, not dry crumbles. - garnish
Finish with garam masala and garnish.
Sprinkle garam masala and chopped coriander leaves on top. Give a gentle fold and switch off the heat.
- serve
Serve hot with roti or toast.
Transfer the Anda Matar Bhurji to a serving bowl. Serve immediately with hot rotis, buttered toast, or pav.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use frozen peas straight from the freezer — just rinse them under warm water to thaw; no need to boil.
- 2Whisk the eggs until frothy — this incorporates air and gives the bhurji a lighter, fluffier texture.
- 3Cook the tomato-onion masala until the oil visibly separates at the edges — this prevents a watery bhurji.
- 4Pour the eggs over the masala on low heat and let them set for 20 seconds before scrambling for soft curds.
- 5Stop cooking the eggs while they still look slightly moist — residual heat will finish cooking them without drying out.
- 6Make-ahead: prep the onion-tomato-pea masala base up to 2 days in advance and scramble fresh eggs when ready to serve.
Adapt it for your goals.
High-protein
Add 1/2 cup crumbled paneer or cubed tofu along with the peas for an extra protein boost. Great for post-workout meals.
veganVegan
Replace eggs with 1.5 cups crumbled firm tofu (pressed and dry-sautéed) and add 1/4 tsp kala namak for an eggy flavor. Perfect for plant-based diets.
low oilLow-oil
Reduce oil to 1 tbsp and cook the masala in a non-stick pan, adding a splash of water if needed. Ideal for low-fat cooking.
jainJain
Omit garlic and onion; use asafoetida (hing) in the tempering and increase ginger. Replace onion with grated bottle gourd or finely chopped cabbage.
Why this is on our healthy list.
Rich in Protein
Eggs provide high-quality complete protein, and peas add plant-based protein, making this dish a satisfying option for muscle repair and satiety.
Good Source of Vitamin C
Tomatoes, green chilies, and coriander leaves contribute vitamin C, which supports immune health and iron absorption.
Contains Antioxidants
Turmeric and coriander powder offer anti-inflammatory compounds, while peas provide vitamin K and manganese for bone health.
Frequently asked questions
This happens when the tomatoes are not cooked down enough. Always cook the tomato-onion masala until the oil separates at the edges before adding eggs.
