EGG BHURJI PUNJABI STYLE WITH PARATHA | SPICY INDIAN STYLE SCRAMBLED EGGS #MTCCHAINASHTA
Egg Bhurji recipe cooked in Punjabi style, the kind you mostly get on Delhi street sides. Extra spicy Indian style egg bhurji, with heat of chillies and flavourful with lots of coriander, onion and tomato served with paratha or buttered toast tastes delicious. This is also known as Anda bhurji or Indian style scrambled eggs.
Provided by Rekha Kakkar
Number Of Ingredients 8
Steps:
- In a bowl whisk the four eggs with salt and red chilli pepper gently and keep this aside.
- Take 2 tbsp of oil and heat it in cast iron or thick bottomed pan. Add chopped onion, green chillies, cook them on slow heat for 2 -3 minutes
- Add whipped eggs and keep the whole mix stirring gently till egg starts to set, increase the heat to the medium and cook them for 2 minutes.
- Add sliced tomatoes, green chilli and some coriander leaves and serve hot with buttered toast, Pav bun or paratha.
Nutrition Facts : Calories 293 kcal, Carbohydrate 11 g, Protein 12 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 327 mg, Sodium 283 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
ANDA BHURJI (SPICY INDIAN SCRAMBLED EGGS) RECIPE
Tomatoes, onion, and fragrant spices transform plain scrambled eggs into a wonderfully flavorful meal in a matter of minutes.
Provided by Denise D'silva Sankhé
Categories Mains
Time 15m
Yield 2
Number Of Ingredients 11
Steps:
- In a 10-inch nonstick skillet, heat oil over medium-high heat until shimmering. Add onions and stir until softened, about 5-6 minutes. Add tomatoes, mix well, and cook until most of the excess moisture has evaporated, about 1 minute.
- Add green chiles and ginger-garlic paste, and stir until fragrant, about 30 seconds. Add red chile powder and turmeric powder, and stir until oil separates from the paste, about 30 seconds, taking care not to burn the paste.
- Turn the heat to low. Add eggs and salt and gently stir until the mixture begins to form soft curds, about 1 minute. Increase the heat to high and vigorously stir the mixture, breaking bigger clumps of egg apart. Add 1 teaspoon of butter, and stir until melted. Stir in half of the cilantro. Remove from heat, and serve immediately, garnishing with remaining cilantro and butter. Serve with lightly toasted bread.
Nutrition Facts : Calories 386 kcal, Carbohydrate 17 g, Cholesterol 382 mg, Fiber 4 g, Protein 16 g, SaturatedFat 7 g, Sodium 569 mg, Sugar 7 g, Fat 30 g, ServingSize serves 2, UnsaturatedFat 0 g
AKOORI (INDIAN SCRAMBLED EGGS)
Reader Jango Gazdar shares a spicy, flavour-packed breakfast or brunch - perfect with toasted chapatis
Provided by Good Food team
Categories Breakfast, Brunch, Lunch, Supper
Time 20m
Number Of Ingredients 11
Steps:
- Heat a large frying pan over a low-medium heat and add the butter. Gently fry the onion, chilli and garlic until the onion is soft - about 5 mins. Add the spices and cook for 1-2 mins more, stirring around the pan until aromatic.
- Add the tomatoes, cook for 1 min, then pour in the eggs and lower the heat. Stir slowly to scramble the eggs as they cook, and remove from the heat while they are still a little runny. Continue stirring off the heat for 1 min more until the eggs are just set.
- Stir through the coriander and serve with chapatis for a delicious breakfast or brunch.
Nutrition Facts : Calories 186 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium
INDIAN SCRAMBLED EGGS
This Indian-flavored version of scrambled eggs isn't full of dairy and fat. Some simple vegetables and seasonings make your morning scrambled eggs a sure delight! Serve with toast or chapati bread.
Provided by Neha
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 20m
Yield 1
Number Of Ingredients 11
Steps:
- Mix salt, garlic powder, black pepper, ground red chile, and garam masala together in a bowl. Set seasoning mix aside.
- Heat oil in a pan over medium heat. Add onion. Cook, stirring occasionally, until starting to brown, about 5 minutes. Add tomato and cook until mushy, about 3 minutes more. Add spinach and water and cook for another 2 to 3 minutes.
- Add eggs to the pan and let set for about 3 minutes. Evenly sprinkle the seasoning mix on the surface of the eggs, then stir to scramble. Cook over low heat until eggs are done to desired level, 2 to 5 minutes more.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 17 g, Cholesterol 372 mg, Fat 19.8 g, Fiber 3.9 g, Protein 15.4 g, SaturatedFat 4.1 g, Sodium 746.4 mg, Sugar 8.8 g
INDIAN-STYLE SCRAMBLED EGGS
This is a quick and easy recipe to have for breakfast or brunch and is delicious and simple.
Provided by newbie1212
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Heat oil in a skillet over medium-high heat.
- Beat eggs and cream together in a bowl. Stir garlic, Cheddar cheese, curry powder, and cumin into egg mixture.
- Cook and stir egg mixture in the hot oil until eggs are set and scrambled, about 5 minutes.
Nutrition Facts : Calories 377.3 calories, Carbohydrate 4 g, Cholesterol 285.6 mg, Fat 35.5 g, Fiber 0.8 g, Protein 12.3 g, SaturatedFat 19.3 g, Sodium 202.6 mg, Sugar 0.6 g
INDIAN SPICY SCRAMBLED EGGS
I found this recipe in an Indian cookbook and adapted it a little bit to suit our tastes. My fiance calls this the best way of making scrambled eggs. Scrumptious!
Provided by melle_escaton
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Fry the onion, garlic and chilli until the onions are translucent.
- Add mustard seeds, turmeric and garam masala and stir fry for 2-3 minutes.
- Add the chopped tomatoes and keep cooking, stirring regularly, until tomatoes start to break up.
- Pour beaten eggs into the pan, season with salt and cook, stirring constantly, until they are done.
- You can serve this garnished with fresh, finely chopped coriander leaves.
- Note: You can use less garlic than the recipe indicates if you don't like it that much, or even cut it out. I don't always have chillies on hand, so I leave them out - all this means is that the eggs will be slightly less spicy, but will still taste really nice.
INDIAN SPICED SCRAMBLED EGGS
Steps:
- Place the potato in a saucepan with salted water to cover. Bring to a boil over high heat and boil for 4 minutes. Add the cauliflower and boil for 1 minute more. Drain the vegetables.
- Heat a skillet over medium-high heat and add 3 tablespoons of the oil. Add the onion, and cook until soft. Add the potato, cauliflower, spices, and a dash of salt. Decrease the heat to medium and sauté for 5 minutes. Turn off the heat, transfer the vegetable mixture to a large bowl, and cover. Return the skillet to the stove.
- Crack the eggs into a bowl and add 2 tablespoons water and 3 dashes of salt. Whisk for 2 minutes, tilting the bowl as you whisk to whip as much air into the eggs as possible. Heat the skillet over medium-high heat and add the remaining 2 tablespoons olive oil. When the oil is hot, pour in the eggs. Allow them to begin to set before stirring, then gently push the eggs toward the center of the pan with a wooden spoon. Tilt the pan to evenly distribute the uncooked eggs. When the eggs are just firm, flip them over and cook for 25 seconds more.
- Transfer the eggs to the bowl of vegetables and stir to mix. Taste and season with salt. Serve immediately.
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