We call it Aloo Pyaaz Tamatar Chutney at home… this recipe is basically egg bhurji without eggs. Beat a couple of eggs (or more!) and cook quickly on high heat as the last step, for delicious egg bhurji.
If you're wondering why I'm talking about making egg bhurji adding eggs to Aloo Bhurji, try this recipe and you'll never make or eat egg bhurji any other way!
Aloo Bhurji (with or without egg) is a leisurely weekend brunch for our family, accompanied with fresh crusty brun (a.k.a. broon or kadak pav) from your local bakery or plain salted parathas. On cooler days, Aloo Bhurji turns in to a weekly dinner at home, enjoyed with well-buttered *grinning* slices of bread (not toasted) and a bowl of warm tomato soup.
My family recipe of Aloo Bhurji has no masala, except salt and black pepper. You could add masala of choice, suitable to your taste.
Time taken: 20-25 minutes
Ingredients to make Aloo Bhurji
3 medium size potatoes
2 medium size onions
2 medium size tomatoes
2 green chillies
½ tsp jeera / cumin seeds
2 tbsp cooking oil
1 tsp black pepper powder
Salt, to taste
Handful of fresh coriander leaves
Method of making Aloo Bhurji
Finely chop the green chillies. Cut the potatoes, onions and tomatoes in small cubes / dices. Soak the potatoes in water until ready to use.
Heat cooking oil in a pan, add jeera. Once the jeera crackles, add potatoes and fry till half cooked. Add green chillies, onions and tomatoes along with salt and pepper. Cook till the potatoes are done, the onions are pink and the tomatoes turn slightly mushy, though not completely cooked. The tomatoes and onions should still have a bite.
Taste and adjust seasoning. Mix in the fresh coriander leaves and serve.
To make egg bhurji using this recipe, add a tbsp. of cooking oil and 2 beaten eggs. Cook the eggs on high heat for a minute and serve hot.
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