Top 5 Tasty Indian Egg Recipes For Dinner

Eggs offer a good breakfast option. However, for me it is one of most handy kitchen ingredients, which you can manipulate to create a power packed dinner. But, remember to have an early dinner if you are planning to eat heavy! Packed with assorted flavors, these Indian egg recipes can be served alongside steamed rice or Indian flat breads. You can also add fresh veggies, salad and curd to make a complete meal.

5 Fabulous And Easy Egg Recipes For Dinner:

Here is given the 5 yummy and savory Indian egg recipes for dinner. Read on to learn the recipes:

1. Shahi Anda Masala:

 Image : © Mqdee

It is a spicy dish packed with assorted Indian spices, including fennel seeds and ajwain. I love playing with spices and this recipe was created as a result of permutation and combination of assorted spices.


  1. Eggs – 6, hard boiled, halved, shallow fried in a clarified butter until golden brown
  2. Onions – 3, medium sized, thinly sliced
  3. Tomatoes – 5, medium sized, thinly sliced
  4. Fennel seeds – 1 tsp
  5. Ajwain [Carom seeds] – ½ tsp
  6. Shah jeera – ½ tsp
  7. Cumin seeds – 1 tsp
  8. Ginger – One 2-inch piece, peeled and finely chopped
  9. Garlic – 15 pods, finely chopped
  10. Green chilies – 5, slit lengthways
  11. Almonds – 5
  12. Turmeric powder – 1 tsp
  13. Salt – to taste
  14. Garam masala – ½ tsp
  15. Cooking oil – 1 ½ tbsp
  16. Water – enough to adjust the consistency
  17. Clarified butter – 1 tsp
  18. Kasoori methi – 1 tsp
  19. Coriander leaves – 2 tbsp, finely chopped


  1. Heat 1 tbsp oil in a deep frying pan, kept on medium to high flame.
  2. Add onions, ginger, garlic and green chili, and sauté until the onions turn pink.
  3. Add fennel seeds, cumin seeds, shah jeera, ajwain and almonds, and sauté until onions turn dark brown.
  4. Add tomatoes and continue cooking until tomatoes turn soft and pulpy, and the raw flavor is lost.
  5. Transfer to a plate and allow it to cool down.
  6. Using a blender, grind this mixture to a smooth paste.
  7. Add rest of the cooking oil to the same pan and place 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 made the mixture too thin, then add a little milk to thicken it. Let the mixture come to a boil.
  10. Meanwhile, place a small and shallow frying pan on medium to low heat.
  11. Add clarified butter and heat it.
  12. Add kasoori methi and sauté for about 2 minutes.
  13. As the onion mixture boils, add browned egg halves, kasoori methi and garam masala, and let the mixture simmer for 5 minutes on low to medium flame.
  14. Mix in coriander leaves, turn off the heat, and serve hot with rice.

2. Egg Bhurji:

Egg Bhurji
Image : © Mqdee

This is the easiest way of transforming the eggs into a tasty delight. A meal on its own, my version comes packed with the goodness of carrots and paneer. An awesome filling for your kathi roll, it makes a wonderful accompaniment of rice and rotis alike.


  1. Eggs – 4
  2. Paneer – ½ cup, crumbled
  3. Onions – 2, large, finely chopped
  4. Tomatoes – 2, large, finely chopped
  5. Carrots – 1, finely grated
  6. Green chilies – 4, slit lengthways
  7. Cumin seeds – 1 ½ tsp
  8. Coriander powder – 1 ½ tsp
  9. Red chili powder – ½ tsp
  10. Turmeric powder – ½ tsp
  11. Salt – to taste
  12. Garam masala – 1 tsp
  13. Chaat masala – ½ tsp
  14. Coriander leaves – 1 tbsp
  15. Hing – a pinch
  16. Clarified butter – 1 tbsp
  17. Cooking oil – 1 tsp


  1. Heat clarified butter and oil in a preheated skillet, placed on medium to high heat.
  2. Add cumin seeds to the oil and allow them to splutter.
  3. Add onions along with green chilies to the heated oil and sauté until the onions become pink.
  4. Add 1 tsp coriander leaves and continue sautéing until the onions turn deep brown.
  5.  Add tomatoes and cook until the tomatoes turn soft and mushy.
  6. Add salt, coriander powder and red chili powder, and sauté for 2 minutes more.
  7. Crack in the eggs and cook until the eggs start scrambling.
  8. Mix in crumbled paneer, carrots, and rest of the coriander leaves and cook for 3 minutes more.
  9. Sprinkle chaat masala and garam masala and cook for a minute more. Adjust seasoning.
  10. Serve hot.

3. Egg Tikka Masala:

Egg Tikka Masala
Image : © Mqdee

Paneer tikka is my favorite appetizer. However, my family loves its flavor, but not paneer as such. That is why I tried using eggs in the place of paneer. And, you know what? It was an instant hit and now it is a popular dinner recipe for us. I serve it as a side dish with phulkas and paranthas.


  1. Eggs – 4, hard boiled, peeled
  2. Cooking oil – 2 tbsp + 2 tsp
  3. Hung curd – ½ cup
  4. Fresh mint leaves – 10, finely chopped
  5. Green chilies – 3, finely chopped
  6. Coriander leaves – 15, finely chopped
  7. Lemon juice – 2 tsp
  8. Turmeric powder – ½ tsp
  9. Garam masala – 1 tsp
  10. Chaat masala – 1 tsp
  11. Salt – to taste

For Masala:

  1. Oil – 1 tbsp
  2. Cumin seeds – 1 tsp
  3. Onions – 2, large, finely chopped
  4. Ginger garlic paste – 1 tbsp
  5. Tomatoes – 4, large, finely chopped
  6. Green bell pepper – 1, large, finely sliced
  7. Red chili powder – 1 tsp
  8. Garam masala – ½ tsp
  9. Coriander leaves – 2 tbsp
  10. Salt – to taste


  1. Crush coriander leaves, mint leaves and green chilies.
  2. In a large mixing bowl, mix all the ingredients, except eggs.
  3. Peel the eggs, prick the surface with a fork, and add to the mint mixture.
  4. Refrigerate for about 60 minutes.
  5. Preheat your oven at 180 degree Celsius.
  6. Take out, brush a little oil atop the eggs. Reserve the marinade.
  7. Place the eggs on an oven safe dish and grill for about 20 minutes or until all the sides turn golden.

How to Proceed:

  1. Place a deep frying pan on medium to high heat.
  2. Add oil and allow it to smoke up.
  3. Add cumin seeds and allow them to splutter.
  4. Add onions and ginger garlic paste and sauté until former turns golden brown and latter loses its raw flavor.
  5. Add bell pepper and cook until crispy.
  6. Add tomatoes and cook until they turn soft and mushy.
  7. Add the reserved marinade and the spice powders and water, if necessary, and let the mixture simmer for 4 minutes.
  8. Add grilled eggs and simmer for few more minutes.
  9. Mix in coriander leaves and serve.

4. Egg Parantha:

Egg Parantha
Image : © Mqdee

A filling meal option, this is a great source of protein. This one requires some patience, but it’s easy to make and great to taste. Serve it alongside a hefty salad, pickle, and some curd for a special dinner.


For the Dough:

  1. Whole wheat flour – 2 cups
  2. Water – ¾ cup
  3. Ghee – 2 tsp
  4. Salt – to taste

For the Egg:

  1. Eggs – 3
  2. Onion – 1, large, finely chopped
  3. Green chilies – 23, finely chopped
  4. Coriander leaves – 2 tbsp, finely chopped
  5. Salt – to taste
  6. Turmeric powder – ½ tsp


  1. Clarified butter – as required for cooking parathas


For 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.

For the Egg Mixture:

  1. Beat eggs using a wire whisk until slightly fluffy.
  2. Add rest of the ingredients mentioned under the egg mixture and whisk until flavors blend well.
  3. Keep aside.

How to Proceed:

  1. Take the dough and knead again. Divide into 10 equal sized balls and keep aside.
  2. Dip each ball into the wheat flour and roll out into a thick circle.
  3. Spread ½ tsp of the clarified butter on the center of each of the circle and fold each circle into a cone. Roll again into a circle.
  4. Place rolled out parathas, one at a time, on a preheated tawa greased mildly with butter.
  5. Cook on medium to high heat for 5 minutes.
  6. Flip over and cook for 2 more minutes.
  7. Add 5 tsp of egg mixture to the semi-cooked paratha and cook until brown sides appear on both sides of the paratha, drizzling clarified butter, and flipping over after one side gets cooked.
  8. Serve hot with pickle and curd.

5. Egg Pualo:

Egg Pualo
Image : © Mqdee

If you are in a hurry, but want to treat your guests to a fabulous dinner, then egg pualo could be something you could try. Flavored with assorted spices and cooked along with basmati rice, this one is a tasty Indian dinner egg recipe that you could serve with just curd alongside.


  1. Basmati rice – 2 cups, washed, soaked for 20 minutes
  2. Boiling hot water – 4 cups
  3. Eggs – 4, hard boiled, peeled
  4. Beans – 10, sliced diagonally
  5. Carrot – 1, peeled, thinly sliced
  6. Peas – ¼ cup
  7. Green cardamom – 3
  8. Bay leaf – 1
  9. Cinnamon stick – 1 1-inch piece
  10. Cloves – 3
  11. Onion – 2, large, finely sliced
  12. Ginger garlic paste – 2 tsp
  13. Green chilies – 5, slit lengthways
  14. Turmeric powder – 1 tsp
  15. Salt – to taste


  1. In a large vessel placed on medium to high flame, heat oil.
  2. Add the whole spices and let them splutter.
  3. Add onion, green chilies, and ginger garlic paste and sauté until the onions turn golden brown and ginger garlic paste loses its raw flavor.
  4. Add the veggies and sauté for 3 minutes.
  5. Add rice and give a quick mix.
  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 5 recipes are easy to make and can be served at your usual family dinner or even to spice up the special occasions. Each of the Indian egg recipes mentioned above are versatile, making their way into the list of your favorite egg recipes.

What is your choice when it comes to Indian egg recipes? A simple bhurji or something more complicated? Why don’t you scroll down and share your views in the comments section?

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