Aloo Anday ki Bhurji (or Bhujia)
This Bhurji (called Bhujia in Punjabi) is 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. Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week! 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. You likely have onions, potatoes, and eggs laying around. In this version, we don’t add garlic, ginger, or whole spices. 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.
Khageena vs Bhurji vs Bhujia
I grew up calling this dish bhurji (the Urdu term) or bhujia (the Punjabi term). Readers told me they also call it Khageena, though I thought Khageena refers to desi-style omelette. For a potato-free version of this bhurji, check out my 15-Minute Egg Bhurji. Whatever you call it, it’s certainly famous throughout Pakistan because of how quick, easy and flavorful it is.
How to make Aloo Anday
I’ve called this a curry because of the initial onion sauté and spices, but it’s essentially curried scrambled eggs and potatoes. Here are the keys steps to make Aloo Anday.
Tips & Notes:
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
