Kesar Anda Bhurji

Name: Kesar Anda Bhurji
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: indian
Ingredients: 8 pcs egg; 6 pcs saffron (strands, soaked in warm water); 1 tbsp water (warm, for soaking saffron); 2 tbsp oil; 1 pcs onion (medium, finely chopped); 1 pcs tomato (medium, finely chopped); 2 pcs green chili (finely chopped); 1 tsp ginger (grated); 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp salt; 1 pinch black pepper (freshly crushed); 2 tbsp coriander leaves (chopped)

RATING

4.5/5(78)

TASTE SCORE

8/10

Soft, lightly spiced scrambled eggs cooked with onion, tomato, green chili, and a warm pinch of saffron. This quick Indian bhurji feels a little special while still being easy enough for a simple weekday meal.

PREP

10m

COOK

12m

SERVES

1 KATORI

224 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Soak the saffron and crack the eggs.
1.Soak the saffron strands in warm water for 5 minutes.
2.Crack the eggs into a bowl.
3.Beat the eggs until the yolks and whites are fully mixed.
saute · ~5 min
Cook the onion, chili, and ginger.
1.Heat oil in a pan over medium heat.
2.Add the onion and cook until soft and lightly golden, 3 to 4 minutes.
3.Add the green chili and ginger, then sauté for 30 seconds until fragrant.
TIPKeep the heat medium so the onion sweetens without burning.
saute · ~4 min
Add the tomato and spices.
1.Add the tomato and cook until soft and pulpy, 2 to 3 minutes.
2.Add turmeric powder, red chili powder, salt, and black pepper.
3.Mix well and cook for 30 seconds.
mix · ~1 min
Stir the saffron into the eggs.
Pour the soaked saffron and its water into the beaten eggs and mix well so the color and aroma spread evenly.
saute · ~3 min
Cook the bhurji gently.
1.Lower the heat and pour the egg mixture into the pan.
2.Let it sit for a few seconds, then stir gently from the edges toward the center.
3.Cook until the eggs are softly set and still moist, 2 to 3 minutes.
TIPStop cooking while the eggs still look slightly glossy; they firm up from residual heat.
garnish
Finish with coriander leaves.
Sprinkle the coriander leaves over the bhurji and fold once very lightly.
serve
Serve hot.
Spoon the Kesar Anda Bhurji into bowls and serve right away.

PRO TIPS

What to keep in mind.

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

1
Soak the saffron in warm water, not boiling, so its aroma blooms without turning harsh.
2
Cook the onion until just lightly golden; deeply browned onion can overpower the delicate saffron.
3
Let the tomato turn pulpy and lose most of its raw moisture before adding the eggs, or the bhurji can go watery.
4
Lower the heat before the eggs go in and stir slowly from the edges for soft, creamy curds.
5
Take the pan off while the bhurji still looks slightly glossy; carryover heat finishes the eggs gently.
6
Add the coriander at the very end and fold once, so it stays fresh and bright instead of dulling in the pan.
7
If making ahead, cook the masala first and refrigerate it; add beaten saffron eggs only when ready to serve.