Anda Bhurji with Pav
Spicy scrambled eggs, Indian style, served with buttered bread.
⏱️ 25 min🍽️ Serves 1
🔥 380 kcal💪 18g protein🍚 35g carbs🥑 19g fat🌾 3g fibreper serving
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servings
Ingredients
- 🥚4 large eggs
- 🧈1 tbsp ghee or butter
- 🧅½ medium onion, finely chopped
- 🍅½ tomato, finely chopped
- 🌶️1 green chili, minced
- 🧄½ tsp ginger-garlic paste
- 🧡½ tsp turmeric powder
- 🌶️½ tsp red chili powder
- 🥣½ tsp garam masala
- 🍞4 pav (Indian bread rolls), or sliced bread
- 🌿2 tbsp fresh cilantro, chopped
- 🧂 salt, to taste
Pro tips
- For extra richness, add a tablespoon of cream or milk to the eggs before scrambling.
- Adjust the green and red chili powders to your preferred spice level.
- Ensure the eggs remain slightly moist for the best texture; avoid overcooking.
- You can add finely diced bell peppers or peas along with the onions for more vegetables.
Method
- 1Whisk the eggs in a bowl with a pinch of salt until well combined. Set aside.
- 2Heat ghee or butter in a non-stick pan over medium heat. Add chopped onions and sauté until translucent, about 3-5 minutes.
- 3Add minced green chili and ginger-garlic paste. Sauté for 1 minute until fragrant.
- 4Stir in chopped tomatoes and cook until they soften and the oil starts to separate, about 3-4 minutes.
- 5Add turmeric powder, red chili powder, and garam masala. Mix well and cook for 1 minute.
- 6Pour in the whisked eggs. Scramble continuously with a spatula until the eggs are cooked through but still moist.
- 7Season with salt to taste and stir in half of the fresh cilantro.
- 8Lightly butter and toast the pav or bread slices until golden brown.
- 9Serve the hot Anda Bhurji garnished with the remaining fresh cilantro, alongside the toasted pav.