Anda Bhurji recipe
Soft, warmly spiced scrambled eggs cooked with onion, tomato, chile, and cilantro.
An original home-cooking guide from our recipe collection; not an orderable restaurant product. Timings are approximate and may vary with your equipment.
Serves: 4Prep: 10 minCook: 12 min
Ingredients
- 8 large eggs
- 2 tablespoons milk or water
- 1/2 teaspoon fine salt, divided
- 1 tablespoon neutral oil or ghee
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 1 small green chile, finely chopped (optional)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground coriander
- 2 tablespoons chopped cilantro
- 1 teaspoon lemon juice
- 1/4 teaspoon ground black pepper
Method
- Whisk the eggs with milk or water, half the salt, and black pepper until the yolks and whites are just combined. Set aside.
- Heat the oil or ghee in a skillet over medium heat. Add the onion and cook, stirring, until softened and lightly golden, about 4 minutes.
- Add the optional chile, cumin, turmeric, and coriander. Stir for 20–30 seconds until fragrant.
- Add the chopped tomato and remaining salt. Cook for 3–4 minutes, stirring, until the tomato softens and most of its released liquid has evaporated.
- Lower the heat to medium-low and pour in the eggs. Let them begin to set around the edges for several seconds.
- Gently fold and stir the eggs with a spatula, scraping the skillet bottom, until soft curds form and the eggs are just cooked, about 2–3 minutes.
- Remove the skillet from the heat while the eggs still look slightly glossy; residual heat will finish them without drying them out.
- Fold in the cilantro and lemon juice, taste and adjust seasoning if needed, then serve hot.
Kitchen notes
- For milder bhurji, omit the green chile; for firmer eggs, cook briefly longer over low heat.
- Serve with warm paratha, toast, or another bread of choice.
