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Top 15 Tasty Indian Egg Recipes For Dinner

by
ISSA Certified Specialist in Fitness & Nutrition
Top 15 Tasty Indian Egg Recipes For Dinner September 20, 2017

Eggs are a great source of protein, fat-soluble vitamins, and minerals. They help to strengthen your immunity, build muscle mass, kick start metabolism, and prevent weight gain. Which is why you must have 4-5 eggs per week. And eating and cooking the same dishes can become boring. So, why not try something different – like some of the best Indian egg recipes? And why not eat eggs for dinner instead of breakfast? Here are 15 easy and simple Indian egg recipes for dinner that will fill your tummy and satiate your soul. But remember, you must avoid eating the yolk if your cholesterol levels are on the higher side.

15 Best Indian Egg Recipes For Dinner

1. Egg Butter Masala

1. Egg Butter Masala

Image: Shutterstock

Prep Time: 15 min
Cooking Time: 20 min
Total Time: 35 min
Serves: 2
Calories: 268

Ingredients
  • 4 hard boiled eggs
  • 1 ½ tablespoons butter
  • ½ cup chopped onions
  • ½ cup chopped tomatoes
  • 9-10 cashew nuts
  • 2 cloves
  • 1 cardamom
  • 1 inch cinnamon
  • ½ teaspoon red chili powder
  • ¼ teaspoon turmeric
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon coriander powder
  • ½ teaspoon garam masala
  • ¼ teaspoon Kasuri methi
  • Salt to taste
  • 1 tablespoon cream
  • Coriander leaves to garnish
How To Prepare
  1. Add butter to a pan and sauté the eggs till they become golden brown.
  2. Add the chopped onions, tomatoes, and cashews to the pan.
  3. Once the tomatoes and onions soften, add turmeric, salt, and chili powder.
  4. Cook for 5-6 minutes and then remove from the flame.
  5. Cool it and transfer it to a blender and add ¾ cup of water. Blend it.
  6. Heat three-fourth tablespoons of butter and add cardamom, cinnamon, and clove. Sauté for 30 seconds.
  7. Add ginger garlic paste and sauté for a minute.
  8. Add the blended tomato and onion mixture and one-fourth cup of water. Cook for 7 minutes over medium flame.
  9. Add Kasuri methi and cook for 2 minutes.
  10. Add the eggs, cover and cook for 3 minutes.
  11. Remove from the flame. Add cream and garnish with coriander leaves.

2. Mangalorean Egg Curry

Prep Time: 20 min
Cooking Time: 30 min
Total Time: 50 min
Serves: 3
Calories: 316

Ingredients
  • 6 boiled eggs
  • ½ cup chopped onions
  • ¼ cup chopped tomatoes
  • ½ cup thick coconut milk
  • 2 cups water
For The Masala
  • ½ cup chopped onions
  • ½ cup grated coconut
  • ¼ teaspoon methi seeds
  • 4 whole red chilies
  • ¼ teaspoon cumin seeds
  • A pinch of carom seeds
  • ¼ teaspoon coriander seeds
  • 3 tablespoons rice bran oil
  • Salt to taste
For Seasoning
  • 2 teaspoons oil
  • ½ cup chopped onions
How To Prepare
  1. Dry roast methi, coriander seeds, cumin seeds, carom seeds, and red chilies. Set aside.
  2. Add a little oil in a pan and sauté the onion and coconut. Add salt and cook until the coconut turns brown.
  3. Grind the dry roasted masala.
  4. Add the coconut mixture and a little water to it and blend it into a smooth paste.
  5. Heat 2 tablespoons of oil in a pan and sauté the onions.
  6. Add the smooth paste and tomatoes. Cook for 5-8 minutes.
  7. Add 2 cups of water and bring it to a boil. Simmer it for 15 minutes.
  8. Add the eggs and cook for a minute.
  9. Add the thick coconut milk and cook for 2 minutes.
  10. Serve hot.

3. Egg Vindaloo

Prep Time: 7 min
Cooking Time: 23 min
Total Time: 30 min
Serves: 2
Calories: 247

Ingredients
  • 4 boiled eggs
  • 1 teaspoon cumin seeds
  • 3 tablespoons oil
  • 1 cup chopped onions
  •  1 inch cinnamon
  • 1 green chili, slit
  • 1 teaspoon red chili powder
  • ½ teaspoon sugar
  • 1 teaspoon ginger garlic paste
  • ¼ cup chopped tomatoes
  • ¾ tablespoons white vinegar
  • 3 tablespoons rice bran oil
  • ½ teaspoon garam masala
  • Salt to taste
  •  A handful of coriander leaves
How To Prepare
  1. Puree the tomatoes and keep it aside.
  2. Heat the oil in a pan and add cinnamon and cumin. Fry for 30 seconds.
  3. Now, add chopped onions and sauté until they turn golden.
  4. Add ginger garlic paste and cook for 2 minutes.
  5. Add green chili, red chili powder, and garam masala and fry for 2 minutes.
  6. Add the tomato puree and cook until it dries.
  7. Add a cup of water, vinegar, and sugar. Cook for 4 minutes until the oil separates.
  8. Add the eggs and cook for 5-7 minutes.

4. Egg Biryani

Image: Shutterstock

Prep Time: 15 min
Cooking Time: 20 min
Total Time: 35 min
Serves: 2
Calories: 365

Ingredients
  • ½ cup basmati rice
  • 4 boiled eggs
  • 1 teaspoon ginger garlic paste
  • 3 tablespoons rice bran oil
  • ½ cup thinly slices onion
  • ½ cup cubed potatoes
  • 2 slit green chilies
  • ½ cup cubed capsicum
  • 1 small tomato, chopped
  • ⅛ teaspoon turmeric
  •  ½ teaspoon chili powder
  • 1 ½ teaspoons Biryani masala
  • 3 tablespoons yogurt
  • Chopped coriander and mint leaves
  • 2 ½ cups water
  • Salt to taste
Biryani Dry Masala
  • 1 bay leaf
  • 1 star anise
  • ½ teaspoon shahi jeera
  • 2 cardamoms
  • 4 cloves
  • 1 ½ inch cinnamon
  • 1 strand of mace
How To Prepare
  1. Soak the rice for 30 minutes. Drain the water and keep it aside.
  2. Add oil to a biryani pot and fry the capsicum. Set it aside.
  3. Add the dry spices and cook for 30 seconds.
  4. Now, add the onion and fry till the slices turn golden brown.
  5. Add ginger garlic paste and fry till the raw smell goes away.
  6. Add tomato, red chili powder, mint, yogurt, turmeric, and salt. Cook until the tomato softens.
  7. Add potatoes, eggs, and biryani masala and cook until it thickens.
  8. Add water and salt. Bring it to a boil.
  9. Add rice and capsicum and cook with the lid open until very little water is left.
  10. Cover and simmer for 5 minutes.
  11. Garnish with coriander leaves.

5. Eggs In Poppy Seeds Sauce

Image: Shutterstock

Prep Time: 15 min
Cooking Time: 30 min
Total Time: 45 min
Serves: 4
Calories: 285

Ingredients
  • 8 boiled eggs
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon oil
  • 1 teaspoon ginger garlic paste
  • 1 teaspoon coriander powder
  • 1 teaspoon red chili powder
  • A pinch of roasted cumin powder
  •  ⅛ teaspoon roasted methi powder
  • 2 ½ tablespoons poppy seeds, roasted and ground into a thick paste
  • 1 tablespoon jaggery
  • ¼ cup tamarind extract
  • Salt to taste
  • Coriander leaves to garnish
How To Prepare
  1.  Heat the oil in a pan and sauté the eggs until they turn golden brown.
  2. Remove the eggs and add mustard seeds to the pan.
  3. When they stop sizzling, add cumin seeds and cook for 30 seconds.
  4. Add ginger garlic paste and cook for 2 minutes.
  5. Add turmeric, red chili powder, methi powder, roasted cumin powder, salt, and coriander powder. Mix well.
  6. Add two cups of water and let it come to a boil.
  7. Add poppy seed paste, tamarind, and jaggery. Cook for 3 minutes.
  8. Add the eggs. Cover and cook for 15 minutes.
  9. Garnish with coriander leaves.

6. Egg Kurma

Prep Time: 20 min
Cooking Time: 30 min
Total Time: 50 min
Serves: 2
Calories: 389

Ingredients
  • 4 boiled eggs
  • 1 cup sliced onions
  • 1 cup chopped tomatoes
  • 3 slit green chilies
  • 2 tablespoons oil
  • 1 teaspoon ginger garlic paste
  • 1 teaspoon chili powder
  • 2 tablespoons coconut paste
  • 1 teaspoon almond paste
  • 1 teaspoon cashew paste
  • ½ turmeric powder
  • 1 teaspoon roasted coriander powder
  • ½ teaspoon garam masala
  • ½ teaspoon black pepper
  • Salt to taste
How To Prepare
  1.  Heat oil in a pan and sauté the green chilies.
  2. Add the onions and sauté until they become golden brown.
  3. Add ginger garlic paste and cook for a minute.
  4. Add tomatoes and cook until they soften.
  5. Add salt, turmeric, and red chili powder. Cook for 5 minutes.
  6. Add almond paste, cashew nut paste, and coconut paste. Mix well and cook for 5 minutes until the oil appears at the sides and corners.
  7. Add 1-2 cups of water and coriander powder, garam masala, black pepper, and coriander leaves. Cook for 5 minutes.
  8. Add the eggs. Cover and simmer for 15 minutes.

7. Methi Anda

Image: Shutterstock

Prep Time: 10 min
Cooking Time: 30 min
Total Time: 40 min
Serves: 4
Calories: 221

Ingredients
  • 4 boiled eggs, halved
  • 1 cup chopped onions
  • 1 teaspoon ginger garlic paste
  • ¼ cup methi leaves, soaked in salt water for 10 minutes and squeezed
  • ½ cup tomato, chopped
  • 1 teaspoon coriander powder
  •  ¼ teaspoon cumin powder
  • ½ teaspoon chili powder
  • ½ teaspoon turmeric powder
  • ¼ teaspoon garam masala
  • 2 tablespoons rice bran oil
  • Salt to taste
How To Prepare
  1. Heat the oil in a pan and sauté the onions until they become golden brown.
  2. Add ginger garlic paste and cook for 2 minutes.
  3. Add methi leaves and cook for 3 minutes.
  4. Add cumin powder, coriander powder, chili powder, turmeric, and salt. Stir well.
  5. Add chopped tomato and cook until the tomatoes soften and the oil begins to separate.
  6. Add water and let it boil.
  7. Add the eggs. Cover and simmer for 5 minutes.
  8. Add garam masala and give it a final stir.

8. Omelet Curry

Prep Time: 15 min
Cooking Time: 20 min
Total Time: 35 min
Serves: 3
Calories: 256

Ingredients
  • 4 eggs
  • ¼ cup sliced onion
  • ½ cup chopped onions
  • ½ cup chopped tomatoes
  • 1 green chili, chopped
  • ½ teaspoon garam masala
  • 1 teaspoon cumin powder
  • ½ teaspoon coriander powder
  • ½ teaspoon chili powder
  • 1 teaspoon ginger garlic paste
  • ¼ teaspoon turmeric powder
  • 4 tablespoons oil
  •  Salt to taste
  • Coriander leaves to garnish
How To Prepare
  1. Whisk the eggs with sliced onions, green chili, and a little salt.
  2.  Heat a tablespoon of oil in a skillet and add the whisked egg.
  3. When the omelet is ready, cut it into six equal pieces.
  4. Heat oil in a pan and sauté the chopped onions until they turn golden.
  5. Add ginger garlic paste and cook until the raw smell vanishes.
  6. Add the chopped tomatoes, salt, turmeric, cumin, coriander, and chili powder. Cook for 2 minutes.
  7. Add a little water and cook until the oil separates.
  8. Add half a cup of water and let it come to a boil.
  9. Add the omelet pieces. Cover and simmer for 5 minutes.
  10. Add garam masala and garnish with coriander leaves.

9. Kerala Egg Roast

Prep Time: 15 min
Cooking Time: 20 min
Total Time: 35 min
Serves: 2
Calories: 248

Ingredients
  • 4 boiled eggs
  • 2 cups chopped onions
  • ½ cup chopped tomatoes
  • 15 curry leaves
  • ½ teaspoon mustard seeds
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • ½ teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 2 tablespoons coconut oil
  • 3 slit green chilies
  • ½ teaspoon red chili powder
  •  ½ teaspoon turmeric powder
  •  ¼ teaspoon black pepper
  • Salt to taste
  • Coriander leaves to garnish
How To Prepare
  1. Heat the coconut oil in a pan.
  2. Add the mustard seeds and let them pop.
  3. Add curry leaves and onions. Sauté until the onions become soft.
  4. Add the grated ginger and garlic and cook for 2 minutes.
  5. Add chili powder, cumin, coriander, turmeric, pepper, and salt. Cook for 1-2 minutes.
  6. Add green chilies and the chopped tomatoes and cook until they soften.
  7. Add coriander leaves and the boiled eggs. Cover and simmer for 5 minutes.
  8. Now, add a little water. Keep the gravy thick and not too watery. Cook for 2 minutes more, and it’s done!

10. Tomato Egg Curry

Image: Shutterstock

Prep Time: 10 min
Cooking Time: 15 min
Total Time: 25 min
Serves: 4
Calories: 198

Ingredients
  • 4 boiled eggs
  • 1 cup chopped onions
  • 1 cup chopped tomatoes
  • ¼ cup thick coconut milk
  • 1 green chili, chopped
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 10 curry leaves
  • ½ teaspoon coriander powder
  • ¼ teaspoon garam masala
  • ½ teaspoon turmeric powder
  • ½ teaspoon chili powder
  • 3 tablespoons rice bran oil
  • Salt to taste
How To Prepare
  1. Heat the oil in a pan. Add the mustard seeds and let them pop.
  2. Add the cumin seeds and curry leaves and cook for 30 seconds.
  3. Add the chopped onions and cook until they become soft.
  4. Add tomato, turmeric, chili powder, coriander, cumin, turmeric, and salt. Cook for 2 minutes.
  5. Add the eggs and garam masala and cover the eggs with the onion masala. Cook for 2 minutes.
  6. Add one-fourth cup of water to the pan. Cover and simmer for 2 minutes.
  7. Stir in the coconut milk and remove from the flame. It’s ready!

11. Shahi Anda Masala

Image: Shutterstock

Prep Time: 15 min
Cooking Time: 30 min
Total Time: 45 min
Serves: 3
Calories: 378

Ingredients
  • 6 boiled eggs, halved and fried in olive oil
  • 1 teaspoon fennel seeds
  • 1 cup chopped onions
  •  ½ cup chopped tomatoes
  • ½ teaspoon carom seeds
  • ½ teaspoon shah jeera
  • 1 teaspoon cumin seeds
  • 1 teaspoon ginger garlic paste
  • 5 almonds
  • 3 slit green chilies
  • 1 teaspoon ghee
  • ½ teaspoon turmeric powder
  • ½ teaspoon garam masala
  • 1 teaspoon Kasuri methi
  • 2 tablespoons cooking oil
  • Salt to taste
  • Coriander leaves to garnish
How To Prepare
  1. Heat a tablespoon of oil in a deep frying pan kept on medium to high flame.
  2. Add onions, ginger garlic paste, and green chili. Sauté until the onions turn pink.
  3. Add fennel seeds, cumin seeds, shah jeera, ajwain, and almonds. Sauté until the onions turn dark brown.
  4. Add tomatoes and continue cooking until they turn soft and pulpy and the raw flavor is lost.
  5. Transfer to a plate and allow it to cool down.
  6. Grind this mixture to a smooth paste.
  7. Add the rest of the cooking oil to the pan and place it on medium to high heat.
  8. Add the ground mixture, turmeric powder, and salt and cook for about 5 minutes.
  9. Add water to adjust the consistency. If you feel you the mixture is too thin, add a little milk to thicken it. Let it come to a boil.
  10. Meanwhile, place a small and shallow frying pan on medium to low heat.
  11. Add clarified butter or ghee and heat it.
  12. Add Kasuri methi and sauté for about 2 minutes.
  13. As the onion mixture boils, add the browned egg halves, Kasuri methi, and garam masala and let the mixture simmer for 5 minutes on low to medium flame.
  14. Garnish with coriander leaves.

12. Paneer Egg Bhurji

Image: Shutterstock

 

Prep Time: 20 min
Cooking Time: 15 min
Total Time: 35 min
Serves: 3
Calories: 136

Ingredients
  • 4 eggs
  • ½ cup grated paneer or cottage cheese
  • ½ cup finely chopped onions
  • ¼ cup chopped tomatoes
  • ¼ cup grated carrot
  • 2 chopped green chilies
  • ½ teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ½ teaspoon red chili powder
  • ¼ teaspoon turmeric powder
  • ½ teaspoon garam masala
  • ½ teaspoon chaat masala
  • 2 tablespoons oil
  • Salt to taste
  • Coriander leaves to garnish
How To Prepare
  1. Heat the oil in a skillet.
  2. Add the cumin seeds to the oil and allow them to splutter.
  3. Add the onions and green chilies to the heated oil and sauté until the onions become pink.
  4. Add the tomatoes and cook until they turn soft and mushy.
  5. Add salt, coriander powder, cumin powder, turmeric, and red chili powder. Sauté for 2 minutes.
  6. Crack the eggs and cook until they start scrambling.
  7. Mix in crumbled paneer, carrots, and rest of the coriander leaves and cook for 3 minutes.
  8. Sprinkle chaat masala and garam masala and cook for a minute. Adjust the seasoning.
  9. Garnish with coriander leaves and serve hot.

13. Egg Tikka Masala

Prep Time: 30 min
Cooking Time: 45 min
Total Time: 75 min
Serves: 2
Calories: 359

Ingredients
  • 4 boiled eggs
  • ½ cup whisked curd
  • 1 cup chopped onions
  • 10 mint leaves
  • 3 chopped green chilies
  • 2 tablespoons lemon juice
  • 2 tablespoons oil
  • ½ teaspoon garam masala
  • 1 ½ teaspoons ginger garlic paste
  •  ½ teaspoon chili powder
  • 1 tablespoon unsalted butter
  • 2 tablespoons heavy cream
  • 1 teaspoon cumin powder
  • 1 teaspoon turmeric powder
  • 1 ½ teaspoons coriander powder
  • 1 tablespoon mustard oil
  • ½ teaspoon chaat masala
  • Coriander leaves to garnish
How To Prepare
  1. Mix yogurt, mustard oil, turmeric powder, cumin powder, coriander powder, chili powder, chaat masala, lemon juice, and salt in a bowl.
  2. Add the eggs and refrigerate it for 20 minutes.
  3. Preheat the oven to 180o C and grill the eggs without the curd mixture.
  4. Add oil in a pan and sauté the onion, mint leaves, and green chilies.
  5. Add the ginger garlic paste and cook for 2 minutes.
  6. Add the yogurt mix and cook until the raw smell goes away.
  7. Add the grilled eggs. Cover and simmer for 7 minutes.
  8. Garnish with coriander leaves and heavy cream.

14. Egg Parantha

Image: Shutterstock

Prep Time: 20 min
Cooking Time: 30 min
Total Time: 50 min
Serves: 3
Calories: 298

Ingredients
For The Dough
  • 2 cups whole wheat flour
  • ¾ cup water
  • 1 teaspoon ghee
  • Salt to taste
For The Egg
  • 3 eggs
  • 1 chopped onions
  • 2 chopped green chilies
  • 2 tablespoons chopped coriander leaves
  • ¼ teaspoon turmeric
  • Salt to taste
Other

Ghee for cooking the paranthas

How To Prepare
The Dough
  1. In a large mixing bowl, knead the whole wheat flour with water and salt to make the dough soft and pliable.
  2. Add ghee at the end and knead again.
  3. Cover with a clean, dry cloth and keep aside.
The Egg Mixture
  1. Beat eggs using a wire whisk until they turn slightly fluffy.
  2. Add the rest of the ingredients mentioned under the egg mixture and whisk until the flavors blend well.
  3. Keep aside.
How To Proceed
  1. Take the dough and knead it again. Divide into 10 equal-sized balls and keep aside.
  2. Dip each ball into the wheat flour and roll it out into a thick circle.
  3. Spread half a teaspoon of the clarified butter in the center of each of the circle and fold it into a cone. Roll it again into a circle.
  4. Place the rolled out paranthas, one at a time, on a preheated tawa that is mildly greased with butter.
  5. Cook on medium to high heat for 5 minutes.
  6. Flip over and cook for 2 more minutes.
  7. Add fice teaspoons of the egg mixture to the semi-cooked parantha and cook until both sides of the parantha turn brown, drizzling clarified butter, and flipping over after one side gets cooked.
  8. Serve hot with pickle and curd.

15. Egg Pulao

Image: Shutterstock

Prep Time: 15 min
Cooking Time: 45 min
Total Time: 60 min
Serves: 4
Calories: 317

Ingredients
  • 2 cups Basmati rice, soaked in water for 20 minutes
  • 4 cups boiling water
  • 4 boiled eggs
  • ¼ cup peas
  • ½ cup chopped carrots
  • ½ cup chopped beans
  • 2 bay leaves
  •  2 cardamoms
  • 3 cloves
  • 1 inch cinnamon
  • 1 cup chopped onions
  • 1 teaspoon ginger garlic paste
  • 5 slit green chilies
  • 1 teaspoon turmeric
  • Salt to taste
How To Prepare
  1. Heat the oil in a large vessel placed on medium to high flame.
  2. Add the whole spices and let them splutter.
  3. Add the onions, green chilies, and ginger garlic paste and sauté until the onions turn golden brown and the ginger garlic paste loses its raw flavor.
  4.  Add the veggies and sauté for 3 minutes.
  5. Add rice and give a quick stir.
  6. Add water, turmeric powder, and salt and let the mixture come to a boil.
  7. Lower the flame. Cover and cook until the rice is partially cooked.
  8. Halve the eggs and add to the mixture.
  9. Cover and continue to cook until the rice is completely cooked and water is completely evaporated.
  10. Serve hot with raita.

These 15 dishes are easy to make and can be served at your usual family dinner or even to spice up special occasions. They are versatile and will certainly

make their way into the list of your favorite egg dishes. Try these recipes out and let us know which one is your favorite.
Cheers!

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Charushila is an ISSA Certified Specialist in Fitness & Nutrition and a full-time contributor to Diet & Weight Loss at Stylecraze. She believes that food has healing powers and eating good food is the best way to lose weight. A binge eater-turned-fitness enthusiast, Charushila likes to share her knowledge and experience with the world. When she is not working, she loves to cook healthy food, watch movies, travel, workout, and read Bengali literature.
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