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A luxurious twist on classic scrambled eggs. Creamy, fragrant with saffron and mild spices, this Mughlai-style bhurji is perfect for a special breakfast or a quick, elegant meal. It pairs beautifully with soft pav or parathas.
For 4 servings
Prepare Saffron Milk & Egg Mixture
Sauté Aromatics
Cook the Bhurji
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A luxurious twist on classic scrambled eggs. Creamy, fragrant with saffron and mild spices, this Mughlai-style bhurji is perfect for a special breakfast or a quick, elegant meal. It pairs beautifully with soft pav or parathas.
This mughlai recipe takes 25 minutes to prepare and yields 4 servings. At 264.06 calories per serving with 13.7g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
Finish and Serve
For an even more decadent bhurji, add 1 tablespoon of cashew paste (kaju paste) along with the fresh cream.
Add 1/4 teaspoon of red chilli powder along with the turmeric powder for extra heat.
Crush 1 teaspoon of dried fenugreek leaves (kasuri methi) between your palms and add it along with the garam masala at the end for a beautiful aroma.
Sauté 1/4 cup of finely chopped bell peppers (capsicum) or green peas with the onions for added texture and nutrition.
Eggs are a complete protein, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Ghee is a source of healthy saturated fats and butyric acid, which can support gut health and reduce inflammation.
Saffron contains powerful antioxidants like crocin and safranal, which have been studied for their potential mood-enhancing and antidepressant effects.
Eggs are a great source of choline, a vital nutrient that plays a crucial role in brain development, memory, and neurotransmitter function.
One serving of Kesar Anda Bhurji contains approximately 280-320 calories, depending on the size of the eggs and the amount of ghee and cream used.
Yes, it can be part of a healthy diet. It is an excellent source of high-quality protein from eggs. However, it is also rich due to the use of ghee and cream, so it should be consumed in moderation, especially if you are monitoring your fat intake.
Absolutely. You can substitute ghee with a neutral oil like avocado or coconut oil. For the cream and milk, use full-fat coconut cream and a plant-based milk like oat or almond milk for a similar creamy texture.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a non-stick pan over low heat, stirring occasionally until just warmed through. Avoid using a microwave as it can make the eggs rubbery.
Dryness is usually caused by cooking the eggs on high heat or for too long. The key to a creamy bhurji is low and slow cooking. Also, be sure to remove the pan from the heat when the eggs are still slightly moist, as they will continue to cook.