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A quick and nutritious twist on classic Indian scrambled eggs. Tender spinach is cooked with aromatic spices and fluffy eggs, making a perfect high-protein meal for any time of day. Ready in under 25 minutes!
For 4 servings
In a medium bowl, crack the eggs. Add 1/4 teaspoon of salt and whisk until the yolks and whites are well combined and slightly frothy. Set aside.
Heat the vegetable oil in a non-stick pan or kadai over medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent. Then, add the ginger-garlic paste and green chilies, and cook for another minute until the raw smell disappears.
Stir in the chopped tomatoes. Cook for 4-5 minutes, stirring occasionally, until they break down and become soft and pulpy. Mash them gently with the back of your spoon.
Add the turmeric powder, red chili powder, and the remaining 3/4 teaspoon of salt. Mix well and cook the spices for 30-40 seconds until they release their aroma.
Add the chopped spinach to the pan. Stir everything together and cook for 2-3 minutes until the spinach wilts completely and its moisture evaporates.
Reduce the heat to low and pour the whisked eggs into the pan. Let them sit for 20-30 seconds without stirring to allow the bottom to set slightly. Then, gently start to scramble, folding the cooked parts from the edges towards the center.
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A quick and nutritious twist on classic Indian scrambled eggs. Tender spinach is cooked with aromatic spices and fluffy eggs, making a perfect high-protein meal for any time of day. Ready in under 25 minutes!
This indian recipe takes 25 minutes to prepare and yields 4 servings. At 267.72 calories per serving with 15.75g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
Continue to cook for 2-3 minutes, stirring gently, until the eggs are cooked to your liking but still soft and moist. Avoid overcooking to keep them tender.
Turn off the heat. Sprinkle the garam masala and fresh coriander leaves over the bhurji. Give it a final gentle mix and serve immediately.
For a vegetarian version, replace the 8 eggs with 300g of crumbled paneer. Add the paneer after the spinach has wilted and cook for 3-4 minutes.
For a vegan option, use 300g of crumbled firm or extra-firm tofu instead of eggs. Add a pinch of black salt (kala namak) for an 'eggy' flavor.
Add 1 cup of sliced mushrooms along with the onions and sauté until they are browned before proceeding with the recipe.
Sprinkle 1/4 cup of grated cheddar or mozzarella cheese over the bhurji just before turning off the heat and let it melt slightly.
Eggs are a complete protein source, essential for muscle repair, growth, and overall body function. This dish provides a significant protein boost to keep you full and energized.
Spinach is packed with iron, which is vital for preventing anemia and boosting energy levels. It's also a great source of vitamins A, C, and K, supporting vision, immunity, and bone health.
The high protein and fiber content promotes satiety, helping to reduce overall calorie intake. It's a low-carb, nutrient-dense meal perfect for a weight-conscious diet.
Eggs are a good source of choline, a nutrient that is crucial for brain development, memory, and mood regulation.
One serving of Spinach and Egg Bhurji contains approximately 230-250 calories, making it a light yet filling meal. The exact count can vary based on the size of the eggs and the amount of oil used.
Yes, it is a very healthy dish. It's an excellent source of high-quality protein from eggs and is rich in iron, vitamins A and K from spinach. It's also low in carbohydrates and naturally gluten-free.
This dish is incredibly versatile. It pairs wonderfully with Indian breads like roti, paratha, or pav (bread rolls). It can also be served with toasted sourdough bread or used as a filling for wraps and sandwiches.
Absolutely. If using frozen spinach, make sure to thaw it completely and squeeze out as much water as possible before adding it to the pan. This prevents the bhurji from becoming watery.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the microwave until just warmed through. Avoid overheating, as it can make the eggs rubbery.
Egg bhurji is best enjoyed fresh. While you can make it a day ahead, the texture of the eggs may change upon reheating. For best results, you can prep the onion-tomato masala base in advance and just add the spinach and eggs when you're ready to eat.