Mughlai Anda Bhurji
A royal twist on classic scrambled eggs! This Mughlai version is rich and creamy, flavored with aromatic spices, cashews, and a touch of cream. Perfect with soft rotis or parathas for a luxurious meal.
For 3 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare Cashew Paste and Eggs
- b.Soak the cashews in 1/4 cup of hot water for 15 minutes to soften them.
- c.Transfer the soaked cashews and the water to a blender. Grind into a completely smooth, creamy paste. Set aside.
- d.In a separate bowl, crack the 8 eggs. Add a pinch of salt and whisk vigorously until the yolks and whites are well combined and slightly frothy. Set aside.
- 2
Step 2
- a.Sauté the Masala Base
- b.Heat ghee in a wide, heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and allow them to sizzle for about 30 seconds until fragrant.
- c.Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they become soft and light golden brown.
- d.Stir in the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
- e.Add the finely chopped tomatoes and cook for 5-7 minutes, until they break down, become mushy, and the ghee starts to separate from the masala at the edges.
- 3
Step 3
- a.Add Spices and Cashew Paste
- b.Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and salt. Stir and cook for 1 minute, being careful not to burn the spices.
- c.Pour in the prepared cashew paste. Stir continuously and cook for 2-3 minutes until the paste is well incorporated and the mixture thickens slightly.
- 4
Step 4
- a.Scramble the Eggs
- b.Keeping the heat on low, pour the whisked eggs into the pan over the masala.
- c.Let the eggs sit undisturbed for about 30-45 seconds to slightly set at the bottom.
- d.Begin to gently stir and fold the mixture with a spatula, scraping the bottom of the pan to form soft curds.
- e.Continue this gentle scrambling process for 3-4 minutes. Cook until the eggs are about 90% done—they should be soft, moist, and creamy, not dry.
- 5
Step 5
- a.Finish and Garnish
- b.Turn off the heat. The residual heat will finish cooking the eggs.
- c.Gently stir in the fresh cream, garam masala, and crushed kasuri methi.
- d.Garnish with freshly chopped coriander leaves.
- e.Serve immediately with hot roti, paratha, or naan.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the eggs on low heat to ensure a soft and creamy texture. High heat can make them rubbery and dry.
- 2For an authentic Mughlai touch, garnish with a tablespoon of fried onions (birista) before serving.
- 3Do not overcook the eggs. Remove them from the heat when they are still slightly moist, as they will continue to cook in the residual heat of the pan.
- 4Using ghee instead of oil provides a richer, more authentic flavor to the dish.
- 5Ensure the cashew paste is completely smooth to avoid a grainy texture in the final dish.
- 6Use ripe, red tomatoes for a naturally sweet and tangy base, which balances the richness of the cream and cashews.
Adapt it for your goals.
Richer Version
For an even more decadent dish, add 1 tablespoon of crumbled khoya (milk solids) along with the cashew paste.
Nut Free VersionNut-Free Version
Replace the cashew paste with 3 tablespoons of full-fat yogurt or an extra 2 tablespoons of fresh cream to maintain the creamy texture.
Spicier VersionSpicier Version
Increase the green chilies to 3-4 and add 1/4 teaspoon of black pepper powder along with the garam masala for extra heat.
With VegetablesWith Vegetables
Add 1/4 cup of finely chopped bell peppers (capsicum) along with the onions for added texture and flavor.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Rich in Healthy Fats
Ghee and cashews provide healthy fats, including monounsaturated fats, which are important for brain health and providing sustained energy.
Boosts Energy Levels
The combination of protein and fats provides a dense source of energy, making this a satisfying and fulfilling meal that can keep you full for longer.
Frequently asked questions
A single serving of Mughlai Anda Bhurji contains approximately 410-440 calories. This is an estimate and can vary based on the exact ingredients used, such as the fat content of the cream and the amount of ghee.