Egg Bhurji Recipe (Anda Bhurji)

Name: Egg Bhurji Recipe (Anda Bhurji) | 20-Minute Indian
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 large eggs; ½ teaspoon salt; 2 tablespoons oil; 1 tablespoon butter (salted or unsalted, replace with oil for dairy-free recipe); ½ cup chopped onions; 2 teaspoons finely chopped green chilies; 1 teaspoon finely chopped ginger; 1 teaspoon finely chopped garlic; ½ cup finely chopped tomatoes; 1 teaspoon coriander powder; ¼ teaspoon turmeric powder; 2 teaspoons pav bhaji masala powder; ½ teaspoon Kashmiri red chili powder; 1 teaspoon freshly squeezed lime juice; 2 tablespoons chopped cilantro (fresh coriander leaves)

Egg bhurji is a Mumbai street-style dish of spiced, crumbled scrambled eggs cooked with onions, tomatoes, and aromatic spices. It comes together in under 20 minutes and works as a quick breakfast or main course.

🌍Indian 🥗Dairy-Free 🏷️Anda bhurji 🏷️Egg bhurji

Total

15 min

Servings

4

Difficulty

Hard

Est. Cost

$28–$46

Recipe Source

View original recipe

From Whiskaffair

Ingredients

4 large eggs
½ teaspoon salt
2 tablespoons oil
1 tablespoon butter (salted or unsalted, replace with oil for dairy-free recipe)
½ cup chopped onions
2 teaspoons finely chopped green chilies
1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
½ cup finely chopped tomatoes
1 teaspoon coriander powder
¼ teaspoon turmeric powder
2 teaspoons pav bhaji masala powder
½ teaspoon Kashmiri red chili powder
1 teaspoon freshly squeezed lime juice
2 tablespoons chopped cilantro (fresh coriander leaves)

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Instructions

1
Whisk eggs and salt in a medium mixing bowl using a wire whisk. Set aside.
2
Heat oil and butter in a nonstick pan over medium-high heat.
3
Once the oil is hot, add onions and saute until they turn translucent, stirring frequently.
4
Add green chilies, ginger, and garlic, and saute until the onions are light brown in color. Stir frequently.
5
Now, add tomatoes and cook for an additional minute. Mash the tomatoes with the back of the ladle while cooking.
6
Next, add coriander powder, turmeric powder, pav bhaji masala, and Kashmiri red chili powder, and cook for 30-40 seconds, stirring continuously.
7
Reduce the heat to medium-low.
8
Add the whisked eggs to the pan.
9
Stir the eggs using the ladle until they get mixed with the masala and gets scrambled.
10
Note – If you prefer a soft bhurji, cook the eggs just until set. Remember that they will continue cooking for some time from the residual heat in the pan. If you like perfectly cooked bhurji, then cook it until the eggs are nicely cooked
11
Add lime juice and cilantro and mix well. Serve hot.

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Tips & Notes

Pro tips

Sauté onions until soft and just starting to brown before adding other vegetables—this deepens flavor and prevents raw onion bite.
Add eggs only after tomatoes have released their moisture and the mixture looks dry; this prevents watery, runny bhurji.
Stir gently and infrequently for the first 30 seconds after adding eggs, then fold gently every 10–15 seconds to create soft, irregular curds rather than fine scrambled eggs.
Use medium-high heat and watch carefully in the final minute—overcooked bhurji becomes dry and dense.

Substitutions

Green chilies → 1/2 teaspoon red chili powder (less fresh heat, more uniform spice)
Coriander powder → cumin powder or garam masala (1 teaspoon garam masala adds warmth and depth)
Oil + butter → ghee (2 tablespoons ghee for richer flavor; reduce added oil to 1 tablespoon)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet with a splash of water or oil to restore moisture.

Common Questions

What's the difference between egg bhurji and regular scrambled eggs?

Egg bhurji is seasoned with Indian spices like coriander powder, ginger, and green chilies, and cooked with sautéed onions and tomatoes for a savory, aromatic flavor—unlike plain scrambled eggs.