This mildly spiced Indian scrambled egg recipe makes a great light lunch or light dinner. Tuck the curried eggs into a warm whole-wheat tortilla or an Indian flatbread, like paratha, which can be found in the freezer case at Indian markets. Serve with a dollop of yogurt. Source: EatingWell Magazine, September/October 2016

Shefaly Ravula & Amee Meghani


Ingredient Checklist


Instructions Checklist
  • Combine garlic and ginger in a bowl; press with a spoon to make a paste.

  • Heat oil in a large nonstick skillet over medium-high heat. Add onion, reduce heat to medium and cook, stirring, until softened, 3 to 4 minutes. Stir in turmeric; cook, stirring occasionally, until the onion is light brown, 5 to 7 minutes more. Stir in the garlic-ginger paste, coriander, chili powder and salt. Stir in water, partially cover and cook until the water evaporates, about 5 minutes.

  • Add eggs and cook, stirring constantly, until almost set, 4 to 6 minutes. Serve rolled in paratha (or tortillas) with cilantro, if desired.


Commonly used in Indian cuisine, Kashmiri chili powder lends a touch of heat and beautiful red color to sauces and curries. Any regular- to medium-heat chili powder can be use in its place. To bump up the heat, add a pinch of cayenne pepper too.

Nutrition Facts

298 calories; 17 g total fat; 3.7 g saturated fat; 372 mg cholesterol; 526 mg sodium. 279 mg potassium; 25.2 g carbohydrates; 2.9 g fiber; 2 g sugar; 16.3 g protein; 541 IU vitamin a iu; 3 mg vitamin c; 52 mcg folate; 84 mg calcium; 3 mg iron; 42 mg magnesium;

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I tried out this recipe and it turned out really well. It was really tasty and easy to make! Read More