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.

Shefaly Ravula & Amee Meghani
Source: EatingWell Magazine, September/October 2016




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; protein 16.3g 33% DV; carbohydrates 25.2g 8% DV; dietary fiber 2.9g 11% DV; sugars 1.6g; fat 17g 26% DV; saturated fat 3.7g 19% DV; cholesterol 372mg 124% DV; vitamin a iu 541.2IU 11% DV; vitamin c 3mg 5% DV; folate 52.4mcg 13% DV; calcium 84.2mg 8% DV; iron 2.8mg 15% DV; magnesium 42mg 15% DV; potassium 278.8mg 8% DV; sodium 525.7mg 21% DV; thiamin 0.2mg 16% DV.

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Rating: 5 stars
I tried out this recipe and it turned out really well. It was really tasty and easy to make! Read More