Restaurant-Style Buttery Egg Bhurji Recipe

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!

A flavorful dish of spicy Indian egg bhurji curry garnished with fresh coriander, served in a white bowl, perfect for a hearty meal.

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

Restaurant-Style Buttery Egg Bhurji Recipe

Instructions:

1. 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.

2. 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.

3. 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.

4. 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.

5. 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!