This Scrambled Egg and Potato curry (Aloo Anday ki Bhujia or Bhurji) is a simple, 1-pot vegetarian curry recipe made with ingredients you likely have on hand. Quick, easy, and perfect for dinner or breakfast!
Easy Egg & Potato Bhurji (or Bhujia)
This Scrambled Egg and Potato Curry is actually renowned for how quick and easy it is to make. It’s so effortless, in fact, that it’s a go-to dish in Pakistan for when guests arrive unexpectedly and you have to serve them lunch/dinner.
Luckily (or unluckily, depending on how lonely I feel at a given moment), guests don’t usually arrive unannounced here, and they certainly don’t expect you to feed them a full course meal if they do. But, in case a hungry friend pops up for dinner tonight, well, here you go.
There’s no doubt that it’s an ideal quick dinner. You likely have onions, potatoes, and eggs laying around. There’s no garlic, ginger, or whole spices involved. You can even skip the tomatoes if you don’t have them or don’t like them (though I do prefer it with tomatoes).
The best part is, leftovers reheat surprisingly well and make a nutritious and wholesome breakfast the next morning. Serve with paratha and achaar (mixed pickle) for a nostalgic, soul-satisfying meal.
Making Scrambled Egg and Potato Curry
I’ve called this a curry because of the initial onion sauté and spices, but it’s essentially curried scrambled eggs and potatoes. To make it, you simply brown your onions, sauté in the potatoes, tomatoes, and spices, and then let the potatoes steam in their own juices. When the potatoes are cooked, all you do is scramble the eggs in, and you’re done!
A few tips before we start:
Such a straightforward recipe doesn’t require any tips per se, but there are a few things I’d like to mention:
- Tip #1: It’s best if the potatoes are left to cook in their own juices without adding any water. That’s why I usually make it in a nonstick pan and cook over low heat. That said, if you feel that your potatoes are sticking to the bottom (stovetop heat varies, pans vary, potatoes vary, etc.), then feel free to add in water as necessary to help them cook evenly.
- Tip #2: My secret to making this recipe taste excellent is salting both the potatoes and the eggs, instead of just the potatoes. This creates a balanced and even taste.
- Tip #3: You may adjust the number of potatoes and eggs depending on preference, but keep in mind that you’ll have to adjust the salt and spices accordingly.
More Vegetarian Curry Recipes:
- Easy Mixed Vegetable Curry
- Chana Masala – (Authentic Chickpea Curry)
- Aloo Gobi (Potato & Cauliflower Curry)
- Aloo Palak (Spinach & Potato Curry)
- Zucchini/Courgette Curry (Toriyan)
- Okra Curry (Bhindi Pyaaz)
- Baingan Bharta – Smoked Eggplant Curry
If you try this recipe, please let me know in the comments below and tag me on Instagram so I can see your creations. I love hearing from you!
Scrambled Egg and Potato Curry
- ¼ cup oil any kind
- 1 tsp cumin seeds
- 1 medium onion finely chopped
- 1 small to medium tomato finely chopped
- 2 medium (or 3 small russet potatoes (1 lb)) 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
- 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.
- 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.
- Meanwhile, in a small bowl, whisk together the eggs, cilantro, green chili peppers, and ½ tsp salt.
- 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.