dinnervegetarianIndian

Egg Bhurji with Spiced Sautéed Spinach

Name: Egg Bhurji with Spiced Sautéed Spinach
Total time: 15 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 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; 1 tbsp olive oil; 0.5 tsp cumin seeds; 0.5 tsp ground coriander; 2 tbsp ghee; 0.5 tsp salt; 1 tsp lemon juice; 0.5 tsp turmeric

15 min 4 servings

A vibrant Indian-inspired dinner featuring protein-packed Egg Bhurji paired with nutrient-dense spiced sautéed spinach. This meal balances complete proteins from eggs with fiber-rich, low-GI greens for sustained energy. It’s a quick, budget-friendly option that avoids blood sugar spikes.

Ingredients

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
1 tbsp olive oil
0.5 tsp cumin seeds
0.5 tsp ground coriander
2 tbsp ghee
0.5 tsp salt
1 tsp lemon juice
0.5 tsp turmeric

Instructions

1Dice 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.
2Heat 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.
3In 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.
4Stir 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.
5Season 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.
6Add 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.
7Turn 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.

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