When you are in a rush but want a proper meal, this spicy Punjabi egg bhurji is a life saver. It is much better than a plain scrambled egg because it is cooked with rich ghee and hot green chillies. It is a great way to get some protein in the morning or to make a quick dinner when you get home late from work.
Most days, the time you have for cooking is very short. If you are busy, you need a meal that is fast but actually tastes like real food. This egg bhurji is the Indian way of doing scrambled eggs, and it is much more filling than the standard version you might be used to.
The secret is using ghee. In many Indian homes, ghee is used to make the eggs soft and give them a lovely, buttery smell. When you mix that with onions that have been fried until soft, it makes a really satisfying base for the whole dish.
Then you add the chillies. This dish is meant to be a bit spicy. The fresh green chillies give it a sharp kick that works perfectly with the rich eggs. It is the kind of food that wakes you up if you eat it for breakfast, or helps you relax with a warm, comforting meal at the end of a long day.
It is very simple to watch the eggs turn from liquid into soft, fluffy pieces while they soak up the turmeric and chilli powder. It feels like a proper, honest meal that is ready in just a few
Read MoreCrack the eggs into a small bowl and whisk them lightly with a fork just until the yolks and whites are combined. Set them aside.
Heat the ghee in a Prestige non stick frying pan over a medium flame. Once the ghee is hot and shimmering, add the finely chopped onions.
Sauté the onions for about three to four minutes until they become translucent and start to turn a light golden colour.
Add the grated ginger and the chopped green chillies. Stir these for about thirty seconds so the raw smell of the ginger goes away and the chillies release their heat into the ghee.
Stir in the chopped tomatoes, turmeric powder, red chilli powder, and salt. Cook this mixture for two or three minutes until the tomatoes soften and blend into a thick masala.
Pour the whisked eggs into the pan. Reduce the heat to low. Using a Prestige induction cooktop is helpful here as you can set the exact temperature to keep the eggs soft.
Slowly stir the eggs into the masala. Use a spatula to gently scramble them. Do not overcook; you want the eggs to be just set and still slightly moist.
Turn off the heat and stir in the fresh coriander. The residual heat in the pan will finish the cooking.
Squeeze a little lime juice over the top if you like a bit of tang. Serve immediately while it is steaming hot.
You can use vegetable oil or butter, but ghee provides the traditional Punjabi flavour and a better texture for the eggs.
Simply remove the seeds from the green chillies or use only one chilli instead of three. You can also reduce the red chilli powder.
Yes, finely chopped capsicum or even some frozen peas work well, but it will add a few minutes to the cooking time.
Bhurji is definitely best eaten fresh. If you reheat it, do so gently in a pan with a tiny splash of water to stop the eggs from drying out.
Soft white bread, toasted buns (pav), or whole wheat parathas are all excellent choices for soaking up the flavours.
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