Green Peas Egg Bhurji
Soft scrambled eggs cooked the Indian way with sweet green peas, onion, tomato, and warming spices. This quick bhurji is hearty, protein-rich, and easy to pair with roti, pav, or toasted bread.
For 4 servings
- prep · ~5 min
Prep the eggs and vegetables.
1.Crack the eggs into a bowl.2.Whisk until the yolks and whites are fully mixed.3.Chop the onion, tomato, green chili, ginger, and coriander leaves.4.Keep the green peas ready nearby. - temper · ~1 min
Heat the oil and crackle the cumin.
Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle until fragrant.
- saute · ~4 min
Cook the onion, chili, and ginger.
Add onion, green chili, and ginger. Sauté for 3 to 4 minutes until the onion turns soft and lightly golden.
TIPKeep the heat medium so the onion sweetens without burning. - saute · ~5 min
Cook the tomato and spices.
1.Add tomato and cook until soft and pulpy (3-4 min).2.Add turmeric powder, red chili powder, and salt.3.Mix well and cook for 30 seconds so the spices bloom. - saute · ~3 min
Cook the green peas.
Add green peas and cook for 2 to 3 minutes, stirring often, until they are tender but still bright.
- mix · ~3 min
Pour in the eggs and scramble gently.
1.Lower the heat to medium-low.2.Pour the whisked eggs into the pan.3.Stir gently with a spatula, scraping from the sides and bottom.4.Cook until the eggs are softly set and still moist (2-3 min).TIPDo not overcook the eggs or the bhurji will turn dry. - garnish
Finish with garam masala and coriander leaves.
Sprinkle garam masala and chopped coriander leaves over the bhurji. Mix once lightly and turn off the heat.
- serve
Serve hot.
Serve Green Peas Egg Bhurji hot with roti, pav, paratha, or toasted bread.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Whisk the eggs just until uniform; over-beating can make the bhurji foam and cook up tougher.
- 2Cook the tomatoes until they turn pulpy and the oil looks slightly separated, so the bhurji doesn't taste raw or watery.
- 3If using frozen peas, thaw and pat them dry first so they stay bright and don't cool the pan too much.
- 4Keep the heat medium-low once the eggs go in; gentle folds give you soft curds instead of dry crumbs.
- 5Add garam masala only at the end to keep its aroma fresh and distinct.
- 6This bhurji is best eaten right away, but leftovers can be reheated briefly on low heat with a splash of water to loosen them.
Adapt it for your goals.
Pav-bhurji-style
Add a little butter at the end and serve with toasted pav for a richer, street-style version.
high proteinHigh-protein
Increase the eggs slightly or reduce the oil a bit for a more protein-forward breakfast or post-workout meal.
low spiceLow-spice
Use fewer green chilies and skip the red chili powder for a milder bhurji that still keeps the ginger-cumin flavor.
masala loadedMasala-loaded
Add a pinch more garam masala and extra coriander leaves for a bolder, more aromatic finish.
Why this is on our healthy list.
Protein-Rich Meal
Eggs make this bhurji filling and satisfying, helping turn a quick scramble into a hearty main dish.
Vegetable Boost
Green peas, onion, tomato, chili, and coriander add fiber, plant nutrients, and freshness alongside the eggs.
Balanced Comfort Food
Because it combines eggs with peas and a lightly spiced masala base, this dish feels comforting without relying only on starch.
Frequently asked questions
Yes. Thaw them first if possible, then cook just until tender and bright so they don't turn mushy.
