Ingredients
- 4 eggs
- 1 tablespoon butter (or oil)
- ½ teaspoon cumin seeds
- 1 medium onion, finely chopped
- 2–3 green chillies, finely chopped
- ¼ teaspoon turmeric
- ½ teaspoon red chilli powder
- ½ teaspoon garam masala (or pav bhaji masala)
- Salt to taste
If you have the time
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 medium tomato, finely chopped
- 2 tablespoons fresh coriander, chopped
Instructions
Prep
- Whisk eggs with a pinch of salt; set aside.
Cook
- Heat butter in a pan on medium. Add cumin seeds and let them crackle, about 30 seconds.
- Add onion; sauté until golden, 5–6 minutes.
- Add ginger, garlic, and green chillies; sauté 1 minute.
- Add tomato, turmeric, red chilli powder, and salt. Cook until tomatoes are soft and the masala comes together, 3–4 minutes.
- Add garam masala and stir.
Finish
- Reduce heat to low. Pour in the whisked eggs and fold gently until just set — remove from heat while still slightly underdone; residual heat finishes them.
- Garnish with fresh coriander and serve hot.
Variations
- Masala: Swap garam masala for pav bhaji masala (tangier, more complex) or chaat masala (extra tang). All three work — use whichever you have.
- Texture: For soft and creamy eggs, cook on low heat throughout and fold constantly. For fluffier, more separated curds, keep the heat on medium and stir less.
- Chilli: Green chillies give fresh heat. Kashmiri red chilli powder adds vivid colour without much heat. Use both if you want colour and freshness together.
- Skip the tomatoes: Omit for a drier bhurji that comes together faster — good when you want it on the table in under 5 minutes.
- Add-ins: Fold in 50g crumbled paneer with the eggs for a richer result. Finely diced capsicum added with the onion adds colour and crunch.
- Hotel-style: Stir in a small pat of butter or a splash of cream off the heat for a richer, restaurant-style finish.
Added Aug 27, 2026 · Updated Aug 27, 2026