Egg Bhurji with Spiced Sautéed Spinach

• 12 units large eggs⇄
• 1 small onion⇄
• 1 small tomato⇄
• 2 units green chilies⇄
• 400 grams fresh spinach⇄
• 2 cloves garlic⇄
• 0.25 cup fresh coriander leaves⇄

Dice the onion and tomato finely, chop the green chilies, mince the garlic, and rinse the spinach thoroughly, removing tough stems. Beat the eggs in a bowl with a pinch of salt and set aside. Keep all ingredients within reach for quick cooking.

💡 Prepping everything upfront ensures a smooth cooking process since both dishes cook fast.

• 1 tbsp olive oil⇄
• 0.5 tsp cumin seeds⇄
• 2 cloves garlic⇄
• 0.5 tsp ground coriander⇄
• 400 grams fresh spinach⇄

Heat olive oil in a large skillet over medium heat (about 160°C). Add cumin seeds and let them sizzle for 30 seconds until fragrant, then stir in minced garlic and ground coriander, cooking for 1 minute until golden. Add spinach in handfuls, stirring until wilted, about 3-4 minutes, until bright green and tender.

💡 Use a large skillet to avoid overcrowding the spinach, which helps it cook evenly without becoming soggy.

• 2 tbsp ghee⇄
• 1 tsp cumin seeds⇄
• 1 small onion⇄

In a separate non-stick pan, heat ghee over medium heat (about 160°C). Add cumin seeds and let them crackle for 30 seconds until aromatic. Add diced onion and sauté for 2-3 minutes until translucent and slightly golden at the edges.

💡 Keep stirring the onions to prevent burning, as ghee has a lower smoke point than some oils.

• 1 small tomato⇄
• 2 units green chilies⇄

Stir in diced tomato and chopped green chilies to the pan with onions. Cook for 3 minutes over medium heat (160°C), stirring occasionally, until the tomatoes soften and form a mushy texture with the onions.

💡 Mash the tomatoes lightly with your spoon to help create a cohesive base for the eggs.

• 0.5 tsp salt⇄
• 1 tsp lemon juice⇄

Season the wilted spinach with salt and a squeeze of lemon juice, stirring for 30 seconds over low heat (about 120°C) to combine flavors. Remove from heat and cover to keep warm while finishing the main dish.

💡 Don’t overcook after adding lemon juice to preserve the spinach’s vibrant green color.

• 12 units large eggs⇄
• 0.5 tsp turmeric⇄
• 0.5 tsp salt⇄

Add turmeric and a pinch of salt to the beaten eggs, then pour into the pan with the vegetable mixture over medium-low heat (about 140°C). Stir gently and continuously for 2-3 minutes until the eggs form soft curds and are just cooked, avoiding overcooking for a creamy texture.

💡 Use a rubber spatula for scrambling to prevent sticking and achieve even cooking.

• 0.25 cup fresh coriander leaves⇄

Turn off the heat for the Egg Bhurji and sprinkle fresh coriander leaves over the top for a burst of freshness. Stir lightly to incorporate. Serve immediately alongside the spiced sautéed spinach.

💡 Garnish just before serving to keep the coriander’s flavor and color vibrant.