Egg Bhurji Curry

Name: Egg Bhurji Curry
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 6 pcs egg; 2 tbsp oil; 1 tbsp butter; 1 tsp cumin seeds; 3 pcs onion (medium, finely chopped); 1 tsp ginger paste; 1 tsp garlic paste; 2 pcs green chili (slit lengthwise); 3 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.25 tsp salt; 3 tbsp water; 3 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(97)

TASTE SCORE

9/10

Fluffy scrambled eggs folded into a spiced, onion-tomato gravy. This comforting North Indian dish transforms everyday eggs into a hearty meal that pairs perfectly with roti or pav. Ready in under 30 minutes, it's the kind of quick, satisfying curry you'll turn to again and again.

PREP

10m

COOK

18m

SERVES

1 KATORI

253 cal

SERVINGS

METHOD · 6 STEPS

prep · ~2 min
Whisk the eggs.
1.Crack 6 eggs into a mixing bowl.
2.Add a pinch of salt and 1 tablespoon water.
3.Whisk vigorously until light and frothy, about 1 minute.
TIPAdding a splash of water creates steam, making the scrambled eggs fluffier.
saute · ~3 min
Scramble the eggs.
1.Place the skillet over medium-low heat and melt the butter.
2.Pour in the whisked eggs and let them set for 15 seconds.
3.Gently push the eggs from the edges toward the center with a spatula.
4.Cook until soft, slightly underdone curds form (about 2 minutes). Transfer to a plate and set aside.
TIPRemove the eggs while still slightly wet — they finish cooking in the residual heat. Overcooking now makes them rubbery.
saute · ~9 min
Sauté onions until golden.
1.Heat oil in the same skillet over medium-high heat.
2.Add cumin seeds and let them crackle for 30 seconds.
3.Add chopped onions and sauté, stirring often, until deep golden brown (7–8 minutes).
TIPDon't rush the onions — deep browning builds the sweet, rich base that defines this curry.
saute · ~7 min
Build the masala base.
1.Add ginger paste, garlic paste, and slit green chilies. Sauté for 1 minute until raw aroma disappears.
2.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt.
3.Cook, stirring frequently, until the tomatoes soften, break down, and oil begins to separate from the mixture (5–6 minutes).
TIPOil separating from the masala is the visual cue that the spices are cooked through and the raw taste is gone.
simmer · ~5 min
Simmer the gravy and fold in the eggs.
1.Pour in 2 tablespoons of water, stir, and bring to a gentle simmer. Cook for 2 minutes until the gravy thickens slightly.
2.Return the scrambled eggs to the skillet. Gently fold them into the gravy, breaking up any large curds.
3.Sprinkle garam masala on top, then cover and cook on low heat for 2 minutes to let the flavors meld.
TIPFold, don't stir — aggressive stirring will mash the eggs into a paste.
garnish
Garnish with cilantro and serve hot.
Turn off the heat and scatter chopped coriander leaves over the bhurji. Serve immediately with roti, pav, or paratha.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Whisking in a splash of water makes the eggs noticeably fluffier during scrambling.
2
Cook the scrambled eggs just until softly set; they finish cooking in the hot gravy later.
3
Take the time to brown the onions deeply for a sweet, caramelized flavor base.
4
Watch for oil separating from the masala — that is the sign the spices are perfectly cooked.
5
Fold the scrambled eggs gently into the gravy to keep tender, distinct curds.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Add a handful of crumbled paneer or cubed tofu along with the eggs for an extra boost of protein and a heartier texture.

vegan

Vegan

Replace the eggs with crumbled extra-firm tofu and use oil instead of butter. The tofu mimics the texture perfectly and absorbs the spiced gravy beautifully.

low oil

Low-oil

Reduce the oil and butter to 1 teaspoon each and use a non-stick pan. Sauté onions with a splash of water when they start to stick for a lighter version.

jain