EGG INDIAN RECIPES RECIPES

INDIAN SCRAMBLED EGGS RECIPE | ALLRECIPES

Indian Scrambled Eggs Recipe | Allrecipes image

This Indian-flavored version of scrambled eggs isn't full of dairy and fat. Some simple vegetables and seasonings make your morning scrambled eggs a sure delight! Serve with toast or chapati bread.

Provided by Neha

Categories Breakfast and Brunch Eggs Scrambled

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 1 serving

Number Of Ingredients 11

Ingredients

¼ teaspoon salt
? teaspoon garlic powder
? teaspoon ground black pepper
? teaspoon garam masala
? teaspoon ground red chile pepper
2 teaspoons sunflower seed oil
1 onion, sliced
1 tomato, chopped
½ cup fresh spinach
¼ cup water
2 eggs, well beaten

Steps:

Mix salt, garlic powder, black pepper, ground red chile, and garam masala together in a bowl. Set seasoning mix aside.
Heat oil in a pan over medium heat. Add onion. Cook, stirring occasionally, until starting to brown, about 5 minutes. Add tomato and cook until mushy, about 3 minutes more. Add spinach and water and cook for another 2 to 3 minutes.
Add eggs to the pan and let set for about 3 minutes. Evenly sprinkle the seasoning mix on the surface of the eggs, then stir to scramble. Cook over low heat until eggs are done to desired level, 2 to 5 minutes more.

Nutrition Facts : Calories 297.8 calories, CarbohydrateContent 17 g, CholesterolContent 372 mg, FatContent 19.8 g, FiberContent 3.9 g, ProteinContent 15.4 g, SaturatedFatContent 4.1 g, SodiumContent 746.4 mg, SugarContent 8.8 g

INDIAN EGG CURRY RECIPE | ALLRECIPES

Indian Egg Curry Recipe | Allrecipes image

Made with the easiest ingredients and tastes yummy. Garnish with cilantro leaves and serve hot with any kind of bread.

Provided by Evelyn Addison

Categories World Cuisine Asian Indian

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 teaspoons vegetable oil, or more to taste
1 teaspoon cumin seeds
½ teaspoon mustard seed
1 onion, chopped
2 teaspoons ground coriander
1 teaspoon ginger-garlic paste
1 teaspoon red chile powder, or more to taste
4 tomatoes, chopped
1 cup water
6 hard-boiled eggs, peeled, or more to taste
salt to taste

Steps:

Heat oil in a large skillet over medium heat. Add cumin seeds and mustard seeds; cook and stir until browned, about 1 minute. Add onion; cook and stir until golden, about 6 minutes. Stir in coriander, ginger-garlic paste, and chile powder; cook until fragrant, about 1 minute.
Stir tomatoes into the skillet. Cover and cook until softened, 5 to 10 minutes. Pour in water; bring to a boil. Add eggs; cook until flavors combine, about 2 minutes. Season curry with salt and remove from heat.

Nutrition Facts : Calories 197 calories, CarbohydrateContent 12.9 g, CholesterolContent 318 mg, FatContent 11 g, FiberContent 3.4 g, ProteinContent 11.7 g, SaturatedFatContent 2.9 g, SodiumContent 187 mg, SugarContent 7.2 g

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