Anda Bhurji Recipe

Anda Bhurji
Spicy Scrambled Eggs - Punjabi Style
Submitted By: Taz


4 large Eggs (Anda)
1 large Red Onion (Pyaz) - diced
2 medium Tomatoes (Tamatar) - seeded and diced
2 Fresh Green Chiles (Hari Mirch) - seeded and minced
1 inch piece Fresh Ginger (Adrak) - minced fine
2 cloves Fresh Garlic (Leh-sun) - minced fine
¼ cup Fresh Cilantro (Dhania Patta) - chopped
2 Tbs Oil - can use olive, canola, grape seed, or avocado oil
2 Tbs Butter (Makhan)
¼ tsp Kashmiri Chile Powder (Kashmiri Mirch)
½ tsp Turmeric Powder (Haldi)
Kosher Salt (Namak) to taste
½ tsp Garam Masala


  1. Heat oil in a medium skillet or wok over medium heat until shimmering
  2. Once oil is hot, add onion and sauté until softened and just beginning to color (apx 5 minutes)
  3. Add garlic and ginger and continue to sauté for 1 minute
  4. Add green chile, tomatoes, and Kashmiri chile powder - Continue to sauté until tomatoes are soft (apx 2 minutes)
  5. Crack eggs into a bowl - Add turmeric powder and salt to taste (apx ¼ tsp) - Whisk together until well combined
  6. Add the whisked eggs to the pan and thoroughly combine
  7. Allow to cook (stirring frequently) for 2 minutes - Add half of the fresh coriander and continue to cook for another 2 minutes or until eggs are cooked through
  8. Remove from heat and stir in the butter (and garam masala if using) until well combined
  9. Serve hot garnished with remaining fresh coriander along with some warm pav or chapatti* and plain yogurt
* You can always fill the pav to make breakfast sandwiches or roll inside the chapatti to make wraps or
   'breakfast burritos' - Another tradition and popular step is after the bhburji has been removed from
   the pan, another 'pat' of butter is added, a pav roll is cut in half, and then used to 'clean the pan'
   soaking up all of the remaining spicy egg goodness left behind - pure heaven!

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