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A quick and flavorful Indian-style scrambled egg dish packed with sweet green peas, onions, and tomatoes. This protein-rich bhurji is perfect with toast or roti for a hearty breakfast or a light meal.
For 4 servings
In a medium bowl, crack the 6 eggs. Add a pinch of salt and whisk lightly until the yolks and whites are just combined. Do not over-whisk. Set aside.
Heat 3 tbsp of oil in a non-stick pan or kadai over medium heat. Once hot, add 1 tsp of cumin seeds and let them splutter for about 30 seconds until fragrant.
Add the 2 finely chopped onions and 2 green chilies. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
Stir in 1 tbsp of ginger-garlic paste and cook for another minute until the raw smell disappears.
Add the 2 finely chopped tomatoes and cook for 4-5 minutes, mashing them gently with the back of your spatula, until they turn soft and pulpy.
Add the spice powders: 0.5 tsp turmeric powder, 0.75 tsp red chili powder, 1 tsp coriander powder, and the remaining salt. Mix well and cook the masala for 1-2 minutes until the oil begins to separate from the mixture.
Stir in 1 cup of green peas. If using frozen peas, you can add them directly. If using fresh, you might need to add a splash of water and cook for 3-4 minutes until they are tender.
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A quick and flavorful Indian-style scrambled egg dish packed with sweet green peas, onions, and tomatoes. This protein-rich bhurji is perfect with toast or roti for a hearty breakfast or a light meal.
This north_indian recipe takes 25 minutes to prepare and yields 4 servings. At 281.74 calories per serving with 13.26g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
Reduce the heat to low. Pour the whisked eggs into the pan. Let them cook undisturbed for about 30-45 seconds until the edges start to set.
Gently start scrambling the eggs, pushing them from the edges towards the center. Continue to cook for 2-3 minutes, stirring gently, until the eggs are cooked through but still soft and moist. Avoid overcooking.
Turn off the heat. Sprinkle 0.5 tsp of garam masala and 3 tbsp of chopped coriander leaves over the bhurji. Give it a final gentle mix and serve immediately.
Add finely chopped bell peppers (capsicum) along with the onions for extra crunch and flavor.
For a vegetarian version, replace the eggs with 200 grams of crumbled paneer (Indian cottage cheese). Add the paneer at the end and cook for just 2-3 minutes.
For a spicier version, add a slit green chili along with the cumin seeds or increase the amount of red chili powder.
Add 1 teaspoon of pav bhaji masala along with the other spices for a unique, street-food flavor. Serve with buttered pav (bread rolls).
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 nutrients. Eggs provide Vitamin D, B12, and choline, while green peas offer Vitamin K, manganese, and fiber. Tomatoes and onions contribute Vitamin C and antioxidants.
The high protein and fiber content helps you feel full and satisfied for longer, which can aid in weight management by reducing overall calorie intake.
Being quick to prepare, it serves as a perfect energy-boosting meal for breakfast or a light lunch, providing sustained energy without a heavy feeling.
Yes, it is a very healthy dish. It's rich in protein from the eggs, which is essential for muscle repair and growth. The green peas provide fiber, vitamins, and minerals, while the onions and tomatoes offer antioxidants. It's a balanced and nutritious meal.
One serving of this Green Peas Egg Bhurji (approximately 215g) contains around 250-300 calories. The exact count can vary based on the amount of oil used and the size of the eggs.
Yes, you can make a Jain or 'no onion, no garlic' version. Simply skip the onions and ginger-garlic paste. You can add a pinch of asafoetida (hing) to the hot oil for flavor.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat it in a pan over low heat or in the microwave until warmed through. Note that the texture might change slightly upon reheating.
Egg bhurji is very versatile. It pairs wonderfully with Indian flatbreads like roti, paratha, or naan. It's also delicious served with buttered toast, pav (bread rolls), or as a filling for sandwiches and wraps.