25/02/2026
Welcome to our kitchen! In this video, Juslena from Nashtaa and Urban Tikka cooks along with you to make a comforting favourite - Masala Bhujji (Masala Scrambled Eggs). Simple, flavour-packed, and full of homely warmth, this is a classic dish many of you love. Today, we’re sharing exactly how we make it, step by step.
From freshly beaten eggs mixed with onions, tomatoes, coriander and a touch of chilli, to our special homemade garam masala and tempered jeera, you’ll see how everyday ingredients come together to create bold flavour in minutes. Cook along with us and try it for yourself.
📍 Nashtaa & Urban Tikka
Uno Hotel, 19–21 London Rd, Slough SL3 7RL
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Masala Bhujji Full Recipe (Restaurant-Style)
Ingredients:
2 eggs
Onion, finely chopped
Tomatoes, finely chopped (optional)
Fresh coriander, chopped
Green chilli, finely chopped
Garlic, finely chopped (a tiny amount)
Ginger, finely chopped (a small amount)
Salt (to taste)
Nashtaa special homemade garam masala
Oil
Jeera (cumin seeds)
Turmeric
Method:
Crack two eggs into a bowl and beat them well.
Add chopped onions, tomatoes, coriander, green chilli, a tiny bit of garlic, a little ginger, salt to taste, and homemade garam masala into the beaten eggs. Mix everything together well.
Heat a pan until very hot. Add a spoon of oil and a small amount of jeera. Let it sizzle.
You can add a little extra chopped onion into the pan at this stage for added flavour. Add a pinch of turmeric and stir.
Pour the egg mixture into the pan. Stir continuously, cooking gently.
Do not overcook, keep stirring until the eggs are softly scrambled and just set.
Serve hot with toast.
Tips:
Make sure the pan is properly hot before adding oil for the best flavour.
Don’t overcook the eggs - bhujji should stay soft and moist.
Adjust chilli and salt to your personal taste.
