Mushroom Egg Bhurji

Name: Mushroom Egg Bhurji
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: indian
Ingredients: 6 pcs egg (whole eggs, beaten lightly); 200 g mushroom (button mushrooms, wiped clean and finely chopped); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (peeled and finely chopped); 4 pcs garlic (cloves, finely chopped); 2 tbsp oil; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 0.5 tsp salt; 3 tbsp coriander leaves (chopped, for garnish); 1 tbsp lemon juice (freshly squeezed)

RATING

4.5/5(78)

TASTE SCORE

8/10

A quick, protein-packed scramble where soft curds of egg meet earthy sautéed mushrooms in a spiced onion-tomato base. This popular street-style Indian bhurji comes together in 15 minutes and tastes incredible scooped up with buttered toast or wrapped in a warm roti.

PREP

10m

COOK

10m

SERVES

1 KATORI

228 cal

SERVINGS

METHOD · 6 STEPS

prep
Prep the vegetables and beat the eggs.
1.Wipe mushrooms clean with a damp cloth and finely chop them.
2.Finely chop onions, tomatoes, green chilies, ginger, and garlic. Keep them separate.
3.Crack 6 eggs into a bowl, add a small pinch of salt, and whisk lightly until combined. Do not overbeat.
saute · ~4 min
Sauté the mushrooms until dry.
1.Heat 1 tbsp oil in a non-stick pan over medium-high heat.
2.Add chopped mushrooms and stir-fry until they release water and it evaporates completely (3-4 min).
3.They should look reduced and slightly browned. Transfer to a plate and set aside.
TIPAvoid salting mushrooms at this stage — salt draws out moisture and makes them steam instead of browning.
temper · ~9 min
Make the tempering and build the masala base.
1.In the same pan, heat the remaining 1 tbsp oil over medium heat.
2.Add cumin seeds and let them splutter (20-30 sec).
3.Add chopped ginger and garlic, sauté until fragrant (30 sec).
4.Add green chilies and onions, cook until translucent (4-5 min).
5.Add tomatoes, turmeric powder, and red chili powder. Cook until tomatoes soften and oil starts to separate (3-4 min).
TIPScrape up the brown bits from the mushrooms — they add deep savory flavor to the masala.
mix · ~1 min
Combine mushrooms with the masala.
1.Return the sautéed mushrooms to the pan with the onion-tomato masala.
2.Add garam masala and salt. Mix well and cook for 1 minute to blend flavors.
saute · ~3 min
Scramble the eggs into the mixture.
1.Lower the heat to medium-low. Pour the beaten eggs evenly over the mushroom masala.
2.Let them set for 15-20 seconds, then stir and scramble continuously, breaking up the curds.
3.Cook until the eggs are soft and just set but still moist — do not overcook (2-3 min).
TIPTake the pan off the heat while the eggs still look slightly runny. Carryover heat will finish cooking them to a soft, creamy scramble.
garnish
Finish with lemon and coriander.
Squeeze fresh lemon juice over the bhurji and scatter chopped coriander leaves. Serve immediately.

PRO TIPS

What to keep in mind.

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

1
Sauté mushrooms on high heat without salt to get a nice golden-brown color before adding to the masala.
2
Do not overbeat the eggs—just whisk until yolks and whites are combined for tender curds.
3
Remove the pan from heat while eggs are still slightly runny; residual heat will finish cooking to a soft, moist scramble.
4
For extra smoky flavor, add a pinch of smoked paprika or a quick dhungar (charcoal smoking) to the masala base.
5
Make ahead: prepare the mushroom masala base up to 2 days in advance, then scramble in fresh eggs when ready to serve.

RECIPE VARIATIONS