Aloo Anday Ki Bhujia (Bhurji)
This Aloo Anday ki Bhujia (or Bhurji) is a simple, one pot, scrambled egg and potato curry made with ingredients you likely have on hand. Quick, easy, and perfect for dinner or breakfast!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ¼ cup oil (any kind)
- 1 tsp cumin seeds
- 1 medium onion (finely chopped)
- 1 small to medium tomato (finely chopped)
- 2-3 small to medium russet potatoes ( peeled and cubed ¼ inch thick*)
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp mild red chili powder (use less if yours is spicy)
- ½ tsp heaped turmeric powder
- 1 ¼ tsp salt (divided)
- 6 large eggs
- 2-3 tbsp cilantro leaves (chopped)
- 1-2 small green chili peppers (chopped)
Instructions
- 1
Heat a nonstick pan over medium-high heat. Add the oil, cumin seeds, and onions and sauté until golden, about 8 minutes. Add the tomato, potatoes, spice powders, and 3/4 tsp salt and sauté for 2-3 minutes.
- 2
Lower the heat to a little higher than the lowest setting and cover the pan with the lid. Allow the potatoes to cook for about 20 minutes, stirring a few times in between, until completely tender and well-cooked. If you feel the potatoes may stick to the bottom, add a splash of water.
- 3
Meanwhile, in a small bowl, whisk together the eggs, cilantro, green chili peppers, and ½ tsp salt.
- 4
Raise the heat to high and add the whisked eggs. Sometimes I like to drizzle in a bit of oil here, but this is optional. Cook, stirring constantly, for 2-3 minutes, or until the eggs are just cooked through.