This Restaurant-Style Buttery Egg Bhurji recipe is a perfect blend of fluffy scrambled eggs and a rich, spicy masala base. Made with aromatic spices like cumin, cardamom, and cinnamon, and finished with a generous amount of butter, this dish is bursting with flavor. It’s easy to make, packed with protein, and pairs wonderfully with roti, paratha, or rice. Whether you’re looking for a hearty breakfast, lunch, or dinner option, this egg bhurji is sure to impress. Follow our step-by-step instructions and bring the taste of a restaurant to your kitchen!
Ingredients:
Egg Mixture:
Eggs: 5
Salt: Big pinch
Unsalted butter: 1 tbsp
Cooking oil: 2 tbsp
Masala Base:
Cooking oil: 2 tbsp
Cumin seeds: ½ tsp
Green cardamom: 3
Black cardamom: 1
Cinnamon stick: 1 small
Onion: 1 cup, chopped
Garlic paste: 1 tsp
Ginger paste: 1 tsp
Green chilies: 3, chopped (adjust for spice level)
Kashmiri red chili powder: 1 tsp
Turmeric powder: ½ tsp
Coriander powder: 1 tsp
Cumin powder: ½ tsp
Tomato puree: ½ cup
Water: 1 cup (as needed)
Salt: To taste
Finishing Touches:
Garam masala: ¾ tsp
Kasuri methi: ½ tsp
Fresh coriander: 2 tbsp, chopped
Unsalted butter: 3 tbsp
Black pepper: ½ tsp
Instructions:
Prepare the Scrambled Eggs:
In a bowl, whisk together the eggs with a big pinch of salt.
Heat 2 tbsp of cooking oil in a frying pan over medium-low heat. Pour in the egg mixture and gently move the eggs around to achieve a soft consistency.
Add 1 tbsp of unsalted butter and cook until the eggs are set. Transfer to a bowl and set aside.
Make the Masala Base:
In the same pan, heat 2 tbsp of oil over medium heat.
Add cumin seeds, cardamom (green and black), and cinnamon stick. Sauté for about 30 seconds until fragrant.
Add the chopped onions and cook until golden brown. Add a splash of water if needed to prevent sticking.
Stir in garlic paste, ginger paste, and green chilies. Cook for 1 minute until aromatic.
Add Kashmiri red chili powder and turmeric. Sauté until the oil separates.
Mix in coriander powder, cumin powder, and tomato puree. Cook until the oil separates again.
Combine Everything:
Add 1 cup of water (or as needed) and salt to taste. Cover and simmer on low heat for about 3 minutes.
Remove the cover, add the scrambled eggs, and mix gently.
Finishing Touches:
Sprinkle garam masala, kasuri methi, and black pepper.
Add 2 tbsp of chopped coriander and 3 tbsp of unsalted butter. Mix well until everything is combined.
Serve:
Serve hot with rice, roti, or paratha for a super yummy and flavorful meal.
Enjoy the rich, buttery goodness of this egg bhurji with its restaurant-style touch!