Indian Anda Bhurji with Tomato, Onion and Turmeric on Roti
A vibrant, lightly spiced scrambled egg curry from India, made with onions, tomatoes, and warming turmeric. The eggs are cooked low and slow until they form soft, custard-like curds, then served with warm roti for scooping and eating. Quick to make, naturally vegetarian, and deeply flavourful—a staple breakfast or light dinner across Indian homes and street stalls.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Makes
- 2 servings (½ cup anda bhurji per serving with 2 roti)
Steps
Before you start
- Have all ingredients prepped and measured before you begin (mise en place), as the cooking happens quickly
- If using store-bought roti, warm them gently in a dry skillet or over a gas flame while you cook the eggs
- Use a non-stick or well-seasoned cast-iron skillet to prevent sticking and ensure tender curds
Toast cumin seeds (optional)
- If using cumin seeds, heat the ghee in an 8–10 inch (20–25 cm) non-stick skillet over medium heat.
- Once shimmering, add the cumin seeds and let them sizzle and release their aroma for about 30 seconds.
- This blooms the spice and makes it more fragrant.
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Ready when: Cumin seeds sizzle and smell fragrant
Tip: If you're not using cumin seeds, simply heat the ghee until shimmering, then skip to the next step
Add onion and chili
- Add the diced onion and minced green chili to the warm ghee.
- Stir often and cook over medium heat for 3–4 minutes, until the onion begins to soften and turn translucent at the edges.
- Don't let it brown.
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Ready when: Onion is translucent at the edges and fragrant
Tip: Keep the heat at medium to avoid browning; you want a gentle, aromatic base, not caramelized onions
Add tomato and turmeric
- Add the diced tomato and turmeric powder.
- Stir well and cook over medium heat for 2–3 minutes, stirring occasionally, until the tomato begins to break down and release its juice.
- The turmeric will be fully mixed in and colour the mixture warm golden-yellow.
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Ready when: Tomato releases juice, mixture looks golden and fragrant
Tip: If using fresh, ripe tomatoes, they'll release plenty of liquid; canned tomatoes work well too if fresh ones aren't ideal
Add beaten eggs and season
- Pour the beaten eggs into the skillet and add a pinch of salt and black pepper.
- Using a spatula or wooden spoon, start gently scrambling the eggs, pushing the cooked portions to the side and allowing the uncooked egg to flow to the centre of the pan.
- Cook over medium heat, stirring frequently but gently, for 4–5 minutes.
- Do not overstir; you want soft, custard-like curds, not fine, uniform scrambled eggs.
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Ready when: Eggs are set but still soft and slightly glossy, no liquid egg remains
Tip: Lower heat slightly if the bottom of the pan is browning too quickly; the goal is gentle cooking that yields tender curds
Finish and garnish
- Remove the skillet from heat.
- Taste and adjust salt and pepper as needed.
- Stir in the chopped cilantro if using.
- The anda bhurji should look moist, spiced, and studded with soft egg curds, onion, and tomato.
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Ready when: Cilantro is evenly distributed and visible throughout
Tip: Add cilantro off the heat so it stays bright green and doesn't wilt too much
Serve with warm roti
- Divide the anda bhurji between two plates.
- Serve alongside 2 warm roti per person.
- Scoop the egg curry onto the roti, wrap, and eat with your hands.
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Ready when: Anda bhurji is plated and roti are warm to the touch
Tip: If roti have cooled, rewarm them in a dry skillet over medium heat or hold them over a gas flame for a few seconds each
Good to know
Tips
- Keep the heat at medium throughout to cook the eggs gently and evenly; high heat will cause the eggs to overcook and become rubbery
- For extra flavour, bloom whole spices (cumin, coriander, or fennel seeds) in the hot ghee before adding the onions
- If your tomatoes are watery or low in flavour, cook them a minute longer to concentrate and reduce excess liquid before adding the eggs
- For a creamier texture, stir in 2–3 tablespoons of whole milk or cream at the very end, off the heat
Storage & reheating
Anda bhurji is best eaten immediately while warm. Leftover bhurji can be refrigerated in an airtight container for up to 2 days and reheated gently in a skillet over low heat with a splash of water or ghee to restore moisture. Do not freeze, as the texture of the scrambled eggs will become grainy.
Substitutions
- ghee or vegetable oil → unsalted butter or neutral vegetable oil. Ghee has a rich, nutty flavour authentic to this dish, but butter or oil will work. Use the same quantity.
- fresh green chili (such as serrano or jalapeño) → ¼ teaspoon ground cayenne pepper or red chili powder. Fresh chili adds texture and brightness; dried spices will add heat without the same flavour profile. Start with ¼ teaspoon and add more to taste.
- store-bought or homemade roti (Indian whole wheat flatbread) → naan, paratha, or whole wheat pita bread. Any warm flatbread works for scooping. Naan is slightly richer; paratha is flakier and butter-rich; pita is milder.
- fresh cilantro (coriander leaves) → fresh mint or parsley, finely chopped. Cilantro is traditional, but mint adds a cooling note and parsley provides a milder herbal flavour. Use the same quantity.
