Anda Palak Bhurji
This quick egg and spinach bhurji is soft, savory, and full of everyday flavor. Onion, tomato, green chili, and warm spices cook down into a simple masala that coats the eggs beautifully for an easy Indian side dish.
For 4 servings
- prep · ~5 min
Prep the eggs and vegetables.
1.Crack the eggs into a bowl and beat until smooth.2.Finely chop the onion, tomato, green chili, and spinach.3.Grate the ginger and mince the garlic. - saute · ~5 min
Cook the onion base.
1.Heat oil in a pan over medium heat.2.Add cumin seeds and let them sizzle for 20-30 seconds.3.Add onion and cook until soft and lightly golden, 3-4 minutes.4.Add ginger, garlic, and green chili and cook for 1 minute.TIPKeep the heat medium so the garlic cooks gently and does not turn bitter. - saute · ~4 min
Make the masala.
1.Add tomato and salt, then cook until soft and pulpy, 2-3 minutes.2.Add turmeric powder, red chili powder, and black pepper.3.Mix well and cook for 30 seconds. - saute · ~3 min
Cook the spinach.
Add the chopped spinach and cook for 2-3 minutes until wilted and most of the moisture dries up. Stir often so the masala stays evenly mixed.
- mix · ~3 min
Scramble the eggs into the masala.
Pour in the beaten eggs and stir gently over low to medium heat. Cook until the eggs are softly set and coated with the spinach masala, then sprinkle in the garam masala.
TIPStop cooking when the eggs still look slightly soft; they will firm up from the residual heat. - garnish
Finish with coriander leaves.
- serve
Serve hot.
Serve Anda Palak Bhurji hot with roti, toast, or paratha as part of a meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze or dry the chopped spinach well after washing so the bhurji does not turn watery.
- 2Cook the tomato until it looks pulpy and the oil starts separating slightly for a fuller masala flavor.
- 3Add the eggs only after most spinach moisture has cooked off, or the scramble will steam instead of staying soft.
- 4Keep the heat low to medium once the eggs go in, and stir gently for soft curds rather than dry crumbs.
- 5Sprinkle the garam masala right at the end so its aroma stays bright instead of cooking out.
- 6This bhurji reheats best on very low heat for a minute or two; high heat will make the eggs rubbery.
Adapt it for your goals.
Low-oil
Use a good nonstick pan and cut the oil slightly; the onions and tomatoes will still cook down into a light masala.
high proteinHigh-protein
Add 2 extra eggs for a heartier bhurji that works well as a filling breakfast or post-workout meal.
extra spicyExtra-spicy
Increase green chili and red chili powder for a sharper heat that pairs especially well with paratha.
cheesyCheesy
Fold in a little grated cheese at the end for a richer, creamy bhurji that is great with toast.
Why this is on our healthy list.
Protein-Rich Eggs
Eggs make this bhurji filling and satisfying, helping turn a simple spinach dish into a substantial meal.
Leafy Green Goodness
Spinach brings fiber and plant compounds, adding both nutrition and bulk without making the dish heavy.
Aromatic, Low-Ingredient Masala
Ginger, garlic, chili, onion, and tomato add strong flavor, so the dish feels full-bodied with only a little oil.
Frequently asked questions
Yes, but thaw it first and squeeze out as much water as possible before adding it to the masala.
