Egg Bhurji Recipe – Quick Indian Scrambled Eggs with Pav Bhaji Masala

Last Updated on 3 months by Neha Deshmukh

Egg Bhurji Recipe – Quick Indian Scrambled Eggs With Pav Bhaji Masala

Hey everyone! If you’re looking for a super quick, flavorful, and satisfying breakfast (or really, any-time-of-day) dish, you have to try Egg Bhurji. It’s basically Indian-spiced scrambled eggs, and honestly, it’s one of my go-to meals when I want something comforting and delicious without spending hours in the kitchen. I first made this when I was a student and craving something that reminded me of home – and it’s been a staple ever since!

Why You’ll Love This Recipe

This Egg Bhurji recipe is a winner for so many reasons. It’s ready in under 20 minutes, uses simple ingredients you probably already have, and is bursting with flavor thanks to the pav bhaji masala. It’s also incredibly versatile – you can adjust the spice level to your liking and serve it with bread, paratha, or even rice! Plus, it’s a fantastic way to use up any leftover veggies you might have hanging around.

Ingredients

Here’s what you’ll need to make this delicious Egg Bhurji:

• 2 large eggs
• 1 tablespoon ghee (or butter)
• 1 small onion, finely chopped
• 1 medium tomato, finely chopped
• ?? Red bell pepper, chopped (about 1/2 cup)
• 1 green chili, finely chopped (adjust to your spice preference!)
• ?? inch ginger, grated or finely chopped
• 2 tablespoons green peas
• ?? teaspoon pav bhaji masala (more or less to taste)
• Salt to taste
• Coriander leaves, for garnishing
• Chaat masala, to sprinkle

Ingredient Notes

Let’s talk ingredients for a sec!

• Pav Bhaji Masala: This is the star of the show! It’s a blend of spices that gives Egg Bhurji its signature flavor. You can find it at most Indian grocery stores, or online. If you can’t find it, garam masala is a decent substitute, but it won’t be quite the same.
• Ghee: Ghee adds a lovely richness and authentic flavor. But if you don’t have ghee, butter works perfectly well.
• Spice Levels: Don’t be shy with the green chili if you like things spicy! My grandma always added an extra one, and I’ve carried on the tradition. But feel free to adjust it to your preference. Some people even add a pinch of red chili powder for extra heat.
• Regional Variations: In some parts of India, people add a squeeze of lemon juice at the end for a bit of tang. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, whisk those two large eggs in a bowl and set them aside. Just a good, thorough whisk until everything is combined.
2. Now, heat the ghee (or butter) in a pan over medium heat. Once it’s hot, add the cumin seeds and let them sizzle for a few seconds – you’ll know they’re ready when they start to pop.
3. Add the chopped ginger and green chili to the pan and sauté until fragrant and lightly golden. This usually takes about 30 seconds to a minute.
4. Next, toss in the finely chopped onion and cook until it becomes translucent. We’re looking for a nice, soft onion here.
5. Stir in the chopped red bell pepper and sauté for about a minute. Just enough to soften it slightly.
6. Add the chopped tomatoes and cook until they soften and break down a bit. This will take around 2-3 minutes.
7. Now for the magic! Mix in the pav bhaji masala and salt. Cook for another minute, stirring constantly, to let the spices bloom.
8. Add the green peas and cook briefly, just until they’re heated through.
9. Pour the whisked eggs into the pan and scramble until fully cooked. This usually takes about 5 minutes for well-done eggs, but adjust to your liking.
10. Garnish with fresh coriander leaves and sprinkle with chaat masala before serving hot.

Expert Tips

• Don’t overcrowd the pan! If you’re making a larger batch, cook the egg bhurji in batches to ensure it cooks evenly.
• For extra fluffy eggs, add a splash of milk or cream to the whisked eggs.
• Keep stirring! Constant stirring prevents the eggs from sticking to the pan and ensures they cook evenly.

Variations

• Vegan Adaptation: Swap the eggs for a tofu scramble! Crumble firm or extra-firm tofu and season it with turmeric, nutritional yeast, and black salt (kala namak) for an eggy flavor.
• Gluten-Free: This recipe is naturally gluten-free! Just make sure the bread or paratha you serve it with is also gluten-free.
• Spice Level Adjustments: As I mentioned before, adjust the amount of green chili to your liking. You can also add a pinch of red chili powder or a dash of cayenne pepper for extra heat.
• Breakfast/Brunch Adaptations: Serve with a side of grilled vegetables or a fresh fruit salad for a more complete breakfast or brunch. My friend loves adding a side of aloo paratha!

Serving Suggestions

Egg Bhurji is incredibly versatile! Here are a few of my favorite ways to serve it:

• With buttered bread (a classic!)
• With paratha (especially aloo paratha or plain paratha)
• With roti or chapati
• Even with a side of rice for a quick and easy meal

Storage Instructions

Egg Bhurji is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. It might lose a little of its texture, but it will still be delicious!

FAQs

Let’s answer some common questions:

• What is the best type of bread to serve with Egg Bhurji? Honestly, any bread you like! But I find a slightly tangy bread, like sourdough, complements the spices really well.
• Can I make Egg Bhurji ahead of time? It’s best fresh, but you can prep the veggies ahead of time to save some time in the morning.
• What can I substitute for Pav Bhaji Masala? Garam masala is the closest substitute, but it won’t have the same complex flavor.
• How do I adjust the spice level of this dish? Reduce or increase the amount of green chili, or add a pinch of red chili powder.
• Is ghee essential for authentic flavor? No, butter works just fine! But ghee does add a unique richness and aroma.

Enjoy your Egg Bhurji! I hope you love it as much as I do. Let me know in the comments how it turns out for you!