Aloo Gobi and Bhurji

I first had bhurji after a night out, when my best friend and her husband whipped up it up along with some homemade chapattis, quite a feat after a shandy or three. I can confirm it is the perfect late night snack.

It’s basically curried scrambled eggs which sounds odd at best but tastes amazing - proper comfort food. I was taught to cook it at a party. I was obviously very keen to learn to make proper Indian food and my friend was pleased to gain a sous chef.

Really it is a breakfast dish (like scrambled eggs). But, being a little traditional first thing in the morning, I prefer it for tea with aloo gobi or saag panner.

Aloo Gobi

1 large potato, cut into ½ cm pieces
1 small cauliflower, cut into small florets
2 tbsp oil
½ tsp mustard seeds
½ tsp cumin seeds
½ onion, finely chopped
1 clove garlic, chopped
½ chilli, chopped
1 tsp garam masala
½ tsp turmeric

Heat the oil over a medium heat and then fry the potato until golden and cooked through, then set them aside.

Fry the mustard and cumin until they start to pop, then add the onion fry for a minute before adding the garlic, chilli and spices. Cook for another minute before adding the potatoes and cauliflower. Season well and cook for about 5 minutes until the cauliflower is done (longer if you like it a bit softer) adding a splash of water if you need it.

Bhurji

2 onions, chopped
2 tomatoes, deseeded and chopped
½ chilli, chopped
1 clove garlic, chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
½ tsp turmeric
½ tsp salt
4 eggs, beaten

Fry the onions until very soft. Add the tomato, garlic and chilli and fry until the tomatoes have collapsed completely and the whole mixture is quite saucy.

Add the spices and salt, stir and cook for 1 minute. Add the eggs and scramble to your taste.
Serve with naan breads or chapattis and yogurt.

 Serves two