Anda Bhurji Recipe
Anda Bhurji
Spicy Scrambled Eggs - Punjabi Style
Submitted By: Taz
Ingredients:
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
-OPTIONAL-
½ tsp
Garam Masala
Preparation:
Marinade:
- Heat oil in a medium skillet or wok over medium heat until shimmering
- Once oil is hot, add onion and sauté until softened and just beginning to color (apx 5 minutes)
- Add garlic and ginger and continue to sauté for 1 minute
- Add green chile, tomatoes, and Kashmiri chile powder - Continue to sauté until tomatoes are soft (apx 2 minutes)
- Crack eggs into a bowl - Add turmeric powder and salt to taste (apx ¼ tsp) - Whisk together until well combined
- Add the whisked eggs to the pan and thoroughly combine
- 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
- Remove from heat and stir in the butter (and garam masala if using) until well combined
- 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 bhurji 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!
