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A quick and savory Indian-style scrambled egg dish made with onions, tomatoes, and aromatic spices. Perfect for breakfast with pav or as a filling for sandwiches and wraps, ready in under 30 minutes.
For 4 servings
In a medium bowl, crack the 8 eggs. Add 1/4 teaspoon of the salt and whisk until the yolks and whites are just combined. Do not over-whisk. Set aside.
Heat 3 tablespoons of vegetable oil in a non-stick pan or kadai over medium heat. Once hot, add the 2 finely chopped onions and sauté for 4-5 minutes until they become soft and translucent.
Add 1 tablespoon of ginger-garlic paste and the 2 chopped green chilies. Sauté for another minute until the raw aroma disappears.
Add the 2 finely chopped tomatoes and the remaining 3/4 teaspoon of salt. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and become soft and pulpy.
Stir in 1/2 teaspoon of turmeric powder and 1 teaspoon of red chili powder. Mix well and cook the masala for 2-3 minutes, until you see oil separating from the sides of the mixture.
Reduce the heat to low. Pour the whisked eggs into the pan. Let them sit for 30-45 seconds without stirring to allow soft curds to form at the bottom.
Gently scrape the cooked eggs from the bottom and sides of the pan, folding them over. Continue this gentle scraping and folding motion for 2-3 minutes until the eggs are about 90% cooked but still moist and soft. Avoid stirring vigorously.
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A quick and savory Indian-style scrambled egg dish made with onions, tomatoes, and aromatic spices. Perfect for breakfast with pav or as a filling for sandwiches and wraps, ready in under 30 minutes.
This indian recipe takes 25 minutes to prepare and yields 4 servings. At 290.58 calories per serving with 14.61g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack or dinner.
Turn off the heat. The residual heat will finish cooking the eggs. Sprinkle 1/2 teaspoon of garam masala and 3 tablespoons of fresh coriander leaves over the bhurji. Give it a final gentle mix.
Serve immediately with pav, roti, or toast.
Add 1/2 cup of crumbled paneer (Indian cottage cheese) along with the eggs for extra protein and a richer texture.
Add 1/2 cup of finely chopped bell peppers (capsicum) or green peas along with the onions to make it more nutritious.
Replace the eggs with 400g of crumbled firm tofu. Follow the same recipe, adding the tofu at the end and scrambling for 4-5 minutes until heated through. You may need to add a pinch of black salt (kala namak) for an 'eggy' flavor.
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 are a complete protein source, providing all nine essential amino acids necessary for muscle building, tissue repair, and overall body function.
This dish is packed with essential nutrients like Vitamin B12 for nerve function, Vitamin D for bone health, and Choline for brain development and function.
The high protein and healthy fat content helps you feel full and satisfied for longer, which can aid in weight management by reducing overall calorie intake.
Ingredients like tomatoes (rich in lycopene) and turmeric (containing curcumin) provide powerful antioxidants that help protect the body against free radical damage.
One serving of this Egg Bhurji (approximately 1 cup or 195g) contains around 250-280 calories. The exact count can vary based on the size of the eggs and the amount of oil used.
Yes, Egg Bhurji is a healthy dish. It is an excellent source of high-quality protein from eggs, which is essential for muscle repair and growth. It also contains vitamins and minerals. To make it even healthier, you can reduce the amount of oil used.
Egg Bhurji is very versatile. It is traditionally served with buttered pav (bread rolls), roti, or paratha. It also works wonderfully as a filling for sandwiches, wraps, and dosas, or simply with toasted bread.
Egg Bhurji is best served fresh and hot. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, being careful not to overcook it.
Absolutely! Finely chopped bell peppers, green peas, sweet corn, or mushrooms are great additions. Sauté them along with the onions until they are tender before adding the tomatoes.