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Indian

Anda bhurji (Indian spiced scrambled eggs)

Contains egg (no meat or fish)

अंडा भुर्जी · anda bhurji

Street-style Indian scrambled eggs cooked with onion, tomato, green chilli, ginger-garlic and warm spices, finished with coriander and eaten with buttered pav or roti.

Anda bhurji (Indian spiced scrambled eggs) is an Indian egg dish, ready in about 22 minutes and made with egg, onion and tomato. It serves 3 and is rated beginner to cook.

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Anda bhurji: spicy Indian scrambled eggs with tomato, onion and coriander, with toast
Photo: Praveen from Bangalore, India / Wikimedia Commons · CC-BY-2.0
Prep
10 min
Cook
12 min
Total
22 min
Serves
3
Level
Beginner
Calories
254

Ingredients

3 servings

Equipment

Method

  1. Step 1

    Beat the eggs (opens in a new tab) with a pinch of salt.

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  2. Step 2

    Heat the oil (and butter (opens in a new tab)) in a frying pan over medium heat and add the cumin seeds (opens in a new tab). When they sizzle, add the onion (opens in a new tab) and cook 4–5 minutes until soft and lightly golden.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  3. Step 3

    Add the ginger-garlic paste (opens in a new tab) and green chilli (opens in a new tab) and fry for 1 minute, then the tomato (opens in a new tab), turmeric (opens in a new tab), chilli powder and garam masala (opens in a new tab). Cook 3–4 minutes until the tomato softens into a jammy masala.

    • 5 min
    • medium heat

  4. Step 4

    Pour in the eggs (opens in a new tab), wait 20 seconds, then stir and scrape with a spatula (opens in a new tab) over medium-low heat until scrambled into small, just-set curds, 2–3 minutes. Stir in the coriander and serve hot.

About this dish

Origin
Street food across North and West India, India · Commonly attributedAlso popular in PakistanMore food from India
Dish
Breakfast · Brunch · Dinner · Egg dishes · Street food
Cooking method
Sautéed, Pan-fried
Taste
spicy (chilli heat), aromatic / warmly spiced, savoury
Diet
Vegetarian (lacto-ovo) · No gluten ingredients · No nut ingredients · Keto-style · Low-carb · High-protein
All labelsVegetarian (lacto-ovo) · Eggetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb · High-protein
Without the optional extras: Ovo-vegetarian, Dairy-freeWorked out from the ingredients. How labels work
Good for
Everyday · Budget-friendly
Cook more with
Egg · Onion · Tomato · Cumin seeds · Ginger-garlic paste · Green chilli
Techniques
Pan-frying · Sautéing

Allergens

  • Contains, can be adapted: Milkfrom butter
  • Contains: Eggsfrom egg

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

254 kcal per serving

Estimated

1 serving ≈ 196 g · recipe makes 3

Where the energy comes from

  • Protein 22%
  • Carbohydrate 11%
  • Fat 67%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy254 kcal129 kcal
Protein13.7 g7 g
Carbohydrate7.3 g3.7 g
Net carbohydrate5.6 g2.9 g
Sugars3.3 g1.7 g
Added sugars0 g0 g
Fibre1.7 g0.9 g
Fat18.9 g9.6 g
Saturated fat3.8 g2 g
Trans fat0.1 g0 g
Cholesterol372 mg190 mg
Sodium——
Salt equivalent——
Vitamins & minerals per serving
Potassium
347 mg
Calcium
80 mg
Iron
2.6 mg
Magnesium
26 mg
Vitamin A (RAE)
200 µg
Vitamin C
19 mg
Vitamin D
2 µg
Vitamin B12
0.9 µg
Folate (DFE)
63 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: butter.
  • Not counted (tiny amounts or “to taste”): salt — so sodium is shown as unknown.
  • Ginger-garlic paste: Raw garlic (FDC 169230) at 75% used as a stand-in for equal parts garlic and ginger (raw ginger, FDC 169231, has about half garlic's energy); the little oil is not reflected.
  • Kashmiri chilli powder: Paprika (FDC 171329) used as a stand-in: Kashmiri chilli is a mild, deep-red chilli powder used mainly for colour.
  • Garam masala: Curry powder (FDC 170924) used as a stand-in; both are ground blends of similar dried spices used in teaspoon amounts.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Serve with

  • With pav toasted in butter, chapati or paratha, and sliced onion with lime.

Food safety

  • Keep eggs refrigerated (below 5 °C / 40 °F) and refrigerate cooked egg dishes within 2 hours.

Storage

  • Best eaten immediately.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Egg6 piece · 300 g
  • Onion, finely chopped1 piece · 110 g
  • Tomato, finely chopped1 piece · 120 g
Used in steps 1, 2, 3

Masalas in this recipe

Make the masala first, then come back to finish the dish.

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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