Egg Bhurji Recipe (Indian Spiced Scrambled Eggs)
Easy Egg Bhurji Recipe made with eggs, onions, tomatoes, green chilies and Indian spices. Make flavorful Anda Bhurji in just 15 minutes!
Servings: 4 servings
Calories: 151kcal
Cost: $5
Ingredients
- 6 large eggs
- 1 Tablespoon oil or ghee
- ½ teaspoon cumin seeds
- 1 medium onion finely chopped
- 1 medium tomato finely chopped
- 1-2 green chilies finely chopped
- 1 teaspoon fresh ginger minced
- 2 garlic cloves minced
- ¼ teaspoon Turmeric Powder
- ½ teaspoon red chili powder
- ½ teaspoon garam masala
- ½ teaspoon salt or to taste
- 2 tablespoons fresh cilantro chopped
- 1 teaspoon lemon juice optional
Instructions
Whisk the eggs.
- Crack the eggs into a bowl. Add a pinch of salt and whisk until well combined. Set aside.
Make the masala.
- Heat oil or ghee in a skillet. Add cumin seeds, onion, and green chilies. Sauté until the onion is soft and lightly golden. Add ginger, garlic, and chopped tomatoes. Cook until the tomatoes soften.
Add the spices and eggs.
- Stir in turmeric, red chili powder, coriander powder, and salt. Cook for a minute. Lower the heat and pour in the whisked eggs.
Scramble and finish.
- Gently stir and fold the eggs until soft curds form. Do not overcook. Turn off the heat while the eggs are still slightly moist. Sprinkle with garam masala and fresh cilantro. Serve hot.
Notes
How to Store Egg Bhurji
Egg bhurji tastes best fresh. If you have leftovers, let them cool and refrigerate them in an airtight container. Use within 1–2 days. Reheat gently in a skillet or microwave. Avoid overheating because the eggs can become dry.Nutrition
Serving: 1cup | Calories: 151kcal | Carbohydrates: 6g | Protein: 9g | Fat: 10g | Vitamin A: 704IU | Calcium: 53mg