Spiced Indian Scrambled Eggs — Anda Bhurji
A Mumbai street-style scrambled-egg skillet with onion, tomato, green chilli, and a generous pinch of garam masala.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Crack 6 eggs into a bowl, whisk with a fork until just combined. Finely chop 1 medium onion, 2 small green chillies, and 2 small tomatoes. Measure out ginger-garlic paste, spices, and fresh coriander. Set all ingredients within arm's reach.
Bloom
Heat 2 tbsp oil and 1 tbsp butter in a large skillet over medium heat. Add 0.5 tsp cumin seeds and sizzle 15 seconds until fragrant and crackling.
Saute
Add chopped onion, cook 2–3 minutes stirring until edges soften. Add ginger-garlic paste and green chillies, cook 1 minute on medium until the raw smell fades.
Build
Add chopped tomato, 1 tsp kashmiri chilli powder, and 0.5 tsp turmeric. Cook 2–3 minutes on medium-low, mashing the tomato until it breaks down into a soft paste.
Finish
Add salt to the whisked eggs and whisk again. Pour eggs into the pan and stir continuously with a spatula for 2 minutes on medium-low until soft curds form and eggs are just set, looking glossy. Stir in 0.5 tsp garam masala and half the coriander off the heat.
Plate
Transfer to serving plates, garnish with remaining fresh coriander, and serve with lemon wedges, hot pav or buttered toast, mango pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.