Dive into the mouthwatering world of Egg Bhurji Curry Recipe – Spicy Indian Scrambled Eggs Gravy, a zesty Indian dish where scrambled eggs mingle with a symphony of onions, tomatoes, green chilies, and a medley of aromatic spices. This vibrant recipe is not only a breeze to whip up but also delivers a kick of flavor that’s both spicy and satisfying.
Eggs are a nutritional powerhouse, boasting all nine essential amino acids for a complete protein punch. Packed with vitamins B12, D, and A, they’re champions of energy, bone health, and immune support. Plus, their versatility in the kitchen makes them a global culinary superstar.
You can try our other recipes: Egg curry or anda curry, Egg Omelette, Egg Bhurji, Delicious stuffed omelette and Cloud Eggs
Ingredients for Egg Bhurji Curry Recipe – Spicy Indian Scrambled Eggs Gravy
- Eggs – 6
- Mustard Oil – 2 tablespoons
For Tempering
- Cloves – 2
- Cumin seeds – 1/2 teaspoon
- Bay leaf – 1
- Dry Red Chili – 1
- Green cardamom whole pods – 1
- Black cardamom whole pods – 1
- Cinnamon stick – 1/2 inch
For Gravy
- Mustard oil – 2 tablespoons
- Onion – 1 and 1/2 large (finely chopped)
- Onion paste – 1 tablespoon
- Tomato Paste – 2 tablespoons
- Green chili paste – 1/2 tablespoon
- Ginger-garlic paste – 1 teaspoon
- Tomato – 1/2 (finely chopped)
Dry Spices
- Turmeric powder – 1/2 teaspoon
- Coriander powder – 1/2 teaspoon
- Cumin powder – 1/2 teaspoon
- Hot red chili powder – 1/2 teaspoon or as per your taste
- Kashmiri red chili powder – 1/2 teaspoon
- Salt to taste
- Coriander leaves – 1 tablespoon (finely chopped)
DRY ROAST (BHUNA MASALA) POWDER
- Coriander seeds – 2 tablespoons
- Cumin seeds – 1 tablespoon
- Black pepper seeds – 1 tablespoon
- Dry Red Chilies – 6
Method for Egg Bhurji Curry Recipe – Spicy Indian Scrambled Eggs Gravy
How to make egg bhurji
- Crack the eggs into a bowl and whisk them well. Set aside. Heat oil in a large pan over medium heat. Once it’s hot, carefully drop the whisked eggs into the pan. Stir continuously to scramble the eggs and mix them well. Cook until the eggs are fully cooked.
- In the same pan, add the bay leaf, green cardamom, black cardamoms, cinnamon stick, cloves, dry red chili, and cumin seeds. Fry for a few seconds until fragrant. Add the chopped onions and sauté until golden brown.
- Now add the dry spices and salt, and mix well. After a minute, add the spice paste (onion, tomato, green chili, and ginger-garlic paste) and mix well and cook until the oil starts to separate.
- Add 1/2 cup of water, or more as needed. Cover the pan, reduce the flame, and let it simmer for 10 to 15 minutes. Adjust the salt to taste. Add the fried eggs bhurji and simmer for another 2 minutes. Before turning off the flame, add 1/2 teaspoon of dry roast powder and mix well. Switch off the flame.
- Serve hot with steamed Rice, Paratha, Puri or roti.
