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A fragrant and spicy twist on classic scrambled eggs, infused with the unique flavors of Kashmiri spices like fennel and dry ginger. This quick and easy dish is perfect for a hearty breakfast or a simple weeknight meal, served with warm rotis or bread.
For 4 servings
Prepare the Eggs: In a medium bowl, crack the 8 eggs. Add a pinch of salt and whisk lightly until the yolks and whites are just combined. Do not over-whisk. Set aside.
Sauté Aromatics: Heat mustard oil in a wide, non-stick pan or skillet over medium-high heat for about 1-2 minutes, or until it is lightly smoking. This step is crucial to mellow its pungent flavor. Reduce the heat to medium, add the cumin seeds and let them sizzle for 30 seconds. Add the hing, followed by the finely chopped onions.
Cook the Onions and Masala Base: Sauté the onions for 4-5 minutes, stirring occasionally, until they become soft and translucent. Add the ginger paste, garlic paste, and slit green chilies. Cook for another minute until the raw aroma disappears.
Build the Kashmiri Flavor: Add the finely chopped tomatoes and cook for 5-6 minutes, until they break down and become mushy. Now, add all the dry spice powders: Kashmiri red chili powder, fennel powder, dry ginger powder, garam masala, and the remaining salt. Stir well and cook the masala for 2-3 minutes, until you see oil separating from the sides of the mixture.
Scramble the Eggs: Reduce the heat to low. Pour the whisked eggs into the pan over the masala. Let them sit undisturbed for 30-45 seconds to allow the bottom to set slightly. Using a spatula, gently push the cooked eggs from the edges toward the center, creating soft curds. Continue this process for 3-4 minutes until the eggs are cooked but still moist and creamy.
Garnish and Serve: Turn off the heat. Garnish with freshly chopped coriander leaves. Serve the Kashmiri Egg Bhurji immediately with warm roti, paratha, or traditional Kashmiri bread like girda.
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A fragrant and spicy twist on classic scrambled eggs, infused with the unique flavors of Kashmiri spices like fennel and dry ginger. This quick and easy dish is perfect for a hearty breakfast or a simple weeknight meal, served with warm rotis or bread.
This kashmiri recipe takes 25 minutes to prepare and yields 4 servings. At 288.2 calories per serving with 14.62g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
Add 100 grams of crumbled paneer along with the eggs for a richer, high-protein version.
Incorporate 1/2 cup of finely chopped bell peppers (capsicum) or green peas along with the onions for added texture and nutrition.
Substitute eggs with 400 grams of crumbled firm tofu. You may need to add a pinch of turmeric and black salt (kala namak) to mimic the color and flavor of eggs.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle building, tissue repair, and overall body function.
The use of dry ginger powder (sonth) and fennel powder (saunf) provides potent anti-inflammatory and digestive benefits, helping to soothe the gut and reduce inflammation.
This dish is packed with vitamins and minerals, including Vitamin D, B12, and choline from eggs, which are vital for bone health, brain function, and metabolism.
The blend of spices like cumin, ginger, and chilies can have a thermogenic effect, which may help to slightly boost your metabolism.
One serving of Kashmiri Egg Bhurji contains approximately 250-300 calories, depending on the size of the eggs and the amount of oil used. It's a nutritious and filling meal.
Yes, it is a very healthy dish. Eggs are a fantastic source of high-quality protein and essential nutrients. The Kashmiri spices, particularly ginger and fennel, have digestive and anti-inflammatory benefits. Using mustard oil also provides healthy fats.
Absolutely. You can reduce the amount of Kashmiri red chili powder and either omit the green chilies or remove their seeds before adding them to the pan.
It pairs wonderfully with Indian flatbreads like roti, paratha, or naan. For an authentic experience, serve it with Kashmiri breads like Girda or Lavasa. It also goes well with simple toasted bread slices.
Store any leftover bhurji in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving. Note that reheated eggs can sometimes become slightly tougher in texture.