Super Yummy Egg Bhujri Recipe

Banglar Rannaghor
2 hours ago
3 min read

Discover the ultimate upgrade to your standard scrambled eggs!

This isn't your average anda bhurji. Our Super Yummy Egg Bhujri recipe elevates the classic Indian dish into a rich, deeply satisfying comfort meal. We start with delicate, buttery scrambled eggs and immerse them in a luxurious, aromatic gravy (jhol) infused with whole spices like cinnamon, cardamom, and bay leaf.

The depth of flavor comes from slowly sautéed onions, fresh ginger and garlic, and a perfect balance of spices, including vibrant Kashmiri red chili and fragrant coriander powder, all simmered to perfection.

Whether you're looking for a hearty breakfast, a satisfying lunch, or a unique dinner, this Egg Bhujri is a guaranteed crowd-pleaser.

Serve it hot with flaky parathas or fluffy rice and prepare for a truly super yummy experience!

🥚 Ingredients for Scrambled Eggs

Eggs: 5 large
Salt: $1/2$ tsp
Cooking Oil: 1 tbsp
Unsalted Butter: 1 tbsp

🌶️ Ingredients for Bhujri Gravy (Jhol)

Cooking Oil: 3 tbsp
Cumin Seeds (Jeera): 1 tsp
Cinnamon Stick (Dalchini): 1 small stick¹
Green Cardamom (Elaichi): 4 pods
Black Cardamom (Badi Elaichi): 1 pod
Bay Leaf (Tej Patta): 1 leaf
Onion: $3/4$ cup, finely chopped
Green Chili (Hari Mirch): 2, chopped
Garlic Paste: $1\ 1/4$ tsp
Ginger Paste: 1 tsp
Turmeric Powder (Haldi): $1/2$ tsp
Kashmiri Red Chili Powder: $1\ 1/2$ tsp
Tomato Puree: $1/2$ cup
Cumin Powder (Jeera Powder): $1/2$ tsp
Coriander Powder (Dhania Powder): 2 tsp
Salt: $3/4$ tsp (or to taste)
Black Pepper Powder: $1/2$ tsp
Water (for Jhol): 1 cup
Garam Masala: $1/2$ tsp
Dried Fenugreek Leaves (Kasoori Methi): $1/2$ tsp
Butter: 1-2 tbsp
Sugar: A small pinch (to balance flavor)
Coriander Leaves (Dhania): 2 tbsp, chopped (for garnish)
Water (for cooking spices): A splash, as needed

👩‍🍳 Instructions

Part 1: Prepare the Scrambled Eggs

In a bowl, add the 5 eggs and $1/2$ tsp salt. Mix well until thoroughly combined.
Place a pan over low heat and add 1 tbsp cooking oil.
Pour in the egg mixture and gently scramble it until the eggs are just set (cooked but still soft).
Stir in 1 tbsp unsalted butter until melted and combined.
Remove the scrambled eggs from the pan and set them aside in a bowl.

Part 2: Cook the Spiced Gravy (Jhol)

In the same pan (or a new one), add 3 tbsp cooking oil and heat over medium-low heat.
Add the whole spices: 1 tsp cumin seeds, 1 small cinnamon stick, 4 cardamom pods, 1 black cardamom, and 1 bay leaf.
Temper the spices for about 30 seconds until the cumin seeds splutter and the aroma is released.
Add the $3/4$ cup chopped onion and cook, stirring frequently, until they turn brown.
Stir in the 2 chopped green chilies, $1\ 1/4$ tsp garlic paste, and 1 tsp ginger paste. Mix well and cook for about 30 seconds.
Add a splash of water to prevent the paste from burning.
Add the powdered spices: $1/2$ tsp turmeric and $1\ 1/2$ tsp Kashmiri red chili powder. Mix well and cook until the oil separates from the mixture (2-3 minutes).
Add the $1/2$ cup of tomato puree. Cook over low heat for about 3 minutes, stirring occasionally.
Add the remaining dry spices: $1/2$ tsp cumin powder, 2 tsp coriander powder, $3/4$ tsp salt, and $1/2$ tsp pepper. Mix well.
Add another splash of water to help the spices bloom and cook for 3-4 minutes until the oil separates again, indicating the spices are fully cooked.

Part 3: Finishing the Bhujri

Add 1 cup of water for the jhol (gravy). Stir to combine.
Cover the pan and let the gravy simmer for 2 minutes so the flavors fully meld.
Add the scrambled eggs you set aside. Mix gently so they are coated in the gravy but do not break them up too much.
Stir in $1/2$ tsp garam masala and $1/2$ tsp dried fenugreek leaves (kasoori methi).
Add 1-2 tbsp butter and a pinch of sugar to balance the spice and acidity.
Garnish generously with 2 tbsp chopped coriander leaves.