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A quick and flavorful Indian-style scrambled eggs, spiced with onions, tomatoes, and aromatic spices. Perfect for a hearty breakfast or a quick weeknight meal, ready in under 20 minutes.
For 4 servings
In a medium bowl, crack the eggs. Add the salt and whisk well until the yolks and whites are fully combined. Set aside.
Heat oil in a non-stick pan or skillet over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
Add the finely chopped onion and green chilies. Sauté for 3-4 minutes until the onions become soft and translucent.
Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
Add the chopped tomatoes, turmeric powder, and red chili powder. Mix well and cook for 4-5 minutes, stirring occasionally, until the tomatoes turn soft and mushy, and oil starts to separate from the masala.
Reduce the heat to low and pour the whisked eggs into the pan. Let them sit for about 30 seconds without stirring.
Begin to gently stir and scramble the eggs. Continue cooking for 2-3 minutes, stirring continuously, until the eggs are cooked through but still soft and moist. Avoid overcooking to keep them tender.
Turn off the heat. Sprinkle the garam masala and chopped coriander leaves over the bhurji. Give it a final mix.
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A quick and flavorful Indian-style scrambled eggs, spiced with onions, tomatoes, and aromatic spices. Perfect for a hearty breakfast or a quick weeknight meal, ready in under 20 minutes.
This indian recipe takes 22 minutes to prepare and yields 4 servings. At 235.75 calories per serving with 13.83g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner or snack.
Serve the Mutta Bhurji hot with roti, pav (bread rolls), or toasted bread slices.
Replace eggs with 400g of crumbled firm tofu. Sauté the tofu with the masala for 5-7 minutes until well combined and heated through.
Omit the green chilies and reduce the red chili powder to 1/4 tsp to make it less spicy for children.
Add 100g of crumbled paneer (cottage cheese) in the last minute of cooking to boost the protein content.
Reduce oil to 1 tablespoon and add 1 cup of chopped spinach along with the tomatoes for added nutrients and fiber.