Egg Bhurji Recipe / Anda Bhurji (Spicy Indian Scrambled Eggs)

close up shot of a big bowl of egg bhurji, with 2 pav (bread) on the side.

Egg Bhurji Recipe / Anda Bhurji (Spicy Indian Scrambled Eggs)

An easy egg bhurji / anda bhurji recipe to make simple yet delicious, and very versatile, Indian style scrambled eggs!

Course Beginner Recipes, Breakfast

Cuisine Indian

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 924kcal

Author Shantala Shenoy Nayak

Equipment

12" hexclad stir fry wok

Ingredients

6 eggs
1 teaspoon salt divided
½ teaspoon turmeric powder (haldi) divided
3 tablespoon oil
1 cup chopped onions
2 green chilli chopped
2 tablespoon ginger garlic paste
1 teaspoon garam masala powder
1 teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon red chilli powder
1 cup chopped tomatoes
¼-⅓ cup chopped coriander leaves

Instructions

For preparing the egg mix (optional - see notes)

In a bowl, break open 6 eggs, and add ½ teaspoon salt & ¼ teaspoon turmeric / haldi powder to it.
Beat the eggs, mixing in the salt & turmeric powder, till everything is well blended together, and you get a smooth egg mix. Then set this aside.

For making egg bhurji

In a pan, add 3 tablespoons of oil, and lightly heat it up.
Add 1 cup of chopped onions, and ½ teaspoon of salt, and saute till the onions turn light golden brown. This will take about 7-8 minutes on medium flame. (If I make the egg mix, I usually prepare it at this point, while the onions are sauteeing)
When the onions are done, add in 2 chopped green chillies, and lightly roast for 15-30 seconds.
Add in 2 tablespoon of ginger garlic paste, and saute for 2-3 minutes, till the raw smell of ginger & garlic goes away.
Now add in the spice powders (preferably all together, to avoid them from burning) - 1 teaspoon garam masala powder, 1 teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon chilli powder, and ¼ teaspoon turmeric / haldi powder.
Mix in the spice powders, and lightly roast for about a minute or so, till they get lightly cooked. Here you can add a splash of water to avoid the spices from burning.
Then add in 1 cup of chopped tomatoes, and saute for 2-3 minutes, till the tomatoes cook down a bit.
Now add in the egg mix (or you can directly break the eggs in the pan & add in the salt & turmeric directly in the pan- see notes), and mix it in, and cook on medium flame, for about 5 minutes or so, till the eggs are fully cooked.
Garnish with ¼-⅓ cup freshly chopped coriander leaves, and serve hot.

Video

Notes

You can skip making the egg mix, and directly break the eggs in the pan. Beating eggs separately to make the egg mix is only really important if you want bigger bhurji pieces, because then you should avoid over-mixing the eggs in the pan. Which you’ll kind of have to do, if they aren’t already beaten.
You can adapt the kind and quantity of veggies based on your preference. This is my go-to base version. I often add capsicum too, as that is also something I usually always have on hand. But I keep the overall quantity of veggies the same, i.e. 2 cups of veggies for 6 eggs.
The same goes for spices. This is my go-to blend, which makes for delicious bhurji masala. But you can adapt to your preference. Pav bhaji masala is an especially popular flavoring for bhurji. You can add 1-2 teaspoons in addition to these spices for a spicy bhurji, or swap out garam masala powder for pav bhaji masala. I personally enjoy the base version, which doesn't totally mask the taste of eggs, but only enhances it.
I do however love to flavor paneer bhurji with pav bhaji masala. It works as an excellent flavor enhancer there.

Please note: The nutrition values are best estimates provided as a courtesy. The exact values can vary depending on the exact ingredients or brands used. If you rely on them for your specific diet and/or health issues, please consult a registered dietician or nutritionist.

Nutrition