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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Spicy Indian-Style Scrambled Eggs

Anda Bhurji

(45 reviews)
"

There's nothing quite like the aroma of cumin and turmeric mingling with eggs. This recipe reminds me of quick breakfasts before a busy day, offering comfort and just the right amount of spice.

"
Spicy Indian-Style Scrambled Eggs
Prep time:10 mins
Cook time:10 mins
Total time:20 mins

Protein

16g

Carbs

7g

Fat

18g

Calories

250 kcal

Servings:
2
Gluten Free

Ingredients

eggs4 large
red onion1 small
(finely chopped)
tomato1 medium
(finely chopped)
green chili1
(finely chopped, optional)
fresh cilantro2 tbsp
(chopped)
butter2 tbsp
saltto taste

Spices

ground turmeric0.50 tsp
cumin seeds0.50 tsp
black pepperto taste

Directions

Whisk and Prepare

  1. Crack the eggs into a bowl, add a pinch of salt, and whisk until the yolks and whites are completely combined.

Cook the Vegetables

  1. Heat butter in a non-stick frying pan over medium heat.
  2. Add cumin seeds and let them splutter for about 30 seconds.
  3. Add the chopped onion and sauté until translucent, about 3–4 minutes.
  4. Stir in the green chili and tomato. Cook until the tomato softens and the oil begins to separate from the mixture, around 3 minutes.
Chef's tip: Stir often to ensure even cooking and prevent sticking.

Scramble the Eggs

  1. Add turmeric and stir to mix with the vegetables.
  2. Pour in the whisked eggs and gently stir with a spatula.
  3. Cook over medium-low heat, stirring frequently, until the eggs are softly set and form large curds, about 3–4 minutes.
  4. Season with additional salt and black pepper to taste.
Chef's tip: For creamier eggs, remove them from the heat just before they are fully set.

Garnish and Serve

  1. Sprinkle with chopped cilantro and serve immediately with buttered toast or parathas.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.