In India, eggs are not just a breakfast staple; they are celebrated in a myriad of flavorful dishes that delight the taste buds. From aromatic spices to rich sauces, Indian cuisine offers a plethora of egg recipes that are sure to tantalize your senses. Whether you're craving something creamy, spicy, or tangy, these three delicious Indian egg recipes are guaranteed to add a burst of flavor to your mealtime. Get ready to embark on a culinary journey through the vibrant flavors of India with these irresistible egg delicacies.
Masala Egg Curry:
Ingredients:
4 boiled eggs, peeled
2 onions, finely chopped
2 tomatoes, pureed
2 green chilies, slit
1-inch ginger, finely chopped
3-4 cloves of garlic, minced
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon garam masala powder
Salt to taste
Fresh coriander leaves for garnish
2 tablespoons oil
Instructions:
Heat oil in a pan and add cumin seeds. Let them splutter.
Add chopped onions, ginger, and garlic. Sauté until onions turn golden brown.
Add tomato puree, green chilies, turmeric powder, coriander powder, red chili powder, and salt. Cook until the oil separates.
Add boiled eggs to the gravy and mix gently, ensuring the eggs are coated well.
Sprinkle garam masala powder and cook for another 2-3 minutes.
Garnish with fresh coriander leaves and serve hot with rice or roti.
Egg Biryani:
Ingredients:
1 cup basmati rice, soaked for 30 minutes
4 boiled eggs, peeled
2 onions, thinly sliced
1 tomato, chopped
2 green chilies, slit
1 tablespoon ginger-garlic paste
1/2 cup yogurt
1 teaspoon biryani masala
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
A pinch of saffron strands soaked in 2 tablespoons of warm milk
Fresh coriander leaves and mint leaves for garnish
Salt to taste
Ghee or oil for cooking
Instructions:
Heat ghee or oil in a pan and fry the thinly sliced onions until golden brown. Drain and set aside.
In the same pan, add ginger-garlic paste and sauté until fragrant. Add chopped tomatoes and cook until soft.
Add yogurt, biryani masala, turmeric powder, red chili powder, and salt. Cook until the masala is well combined.
Add boiled eggs to the masala and gently coat them.
In a separate pot, layer half of the rice, followed by the egg masala, fried onions, and remaining rice.
Drizzle the saffron milk on top. Cover and cook on low heat for 15-20 minutes until the rice is cooked.
Garnish with fresh coriander and mint leaves before serving.
Egg Masala Sandwich:
Ingredients:
6 boiled eggs, chopped
8 slices of bread
1 onion, finely chopped
1 tomato, finely chopped
1 green chili, finely chopped (optional)
1/2 teaspoon cumin powder
1/2 teaspoon chaat masala
1/4 teaspoon black pepper powder
Salt to taste
Butter for toasting
Instructions:
In a bowl, mix chopped boiled eggs, chopped onions, tomatoes, green chili, cumin powder, chaat masala, black pepper powder, and salt.
Spread butter on one side of each bread slice.
Place a generous amount of egg mixture on the unbuttered side of a bread slice and cover it with another bread slice, buttered side facing up.
Heat a skillet or griddle and toast the sandwiches on both sides until golden brown and crispy.
Cut the sandwiches diagonally and serve hot with ketchup or chutney.
