Indian Scrambled Eggs Recipe

Name: Indian Scrambled Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive or canola oil; teaspoon ground asafetida; 1/4 teaspoon whole brown mustard seeds; 1/4 teaspoon whole cumin seeds; ½ teaspoons finely chopped fresh hot green chili; 1520 fresh curry leaves, if available, or 3 fresh basil leaves, torn up; 4 medium-sized mushrooms, chopped small; 1 tablespoon finely chopped red onions or shallots; 2 teaspoons finely grated peeled fresh ginger; 810 cherry tomatoes, chopped; 3 tablespoons chopped cilantro; 12 eggs, beaten; A scant 1/2 teaspoon salt, or to taste; Freshly ground black pepper

Servings: persons

3 tablespoons olive or canola oil
teaspoon ground asafetida
1/4 teaspoon whole brown mustard seeds
1/4 teaspoon whole cumin seeds
½ teaspoons finely chopped fresh hot green chili
1520 fresh curry leaves, if available, or 3 fresh basil leaves, torn up
4 medium-sized mushrooms, chopped small
1 tablespoon finely chopped red onions or shallots
2 teaspoons finely grated peeled fresh ginger
810 cherry tomatoes, chopped
3 tablespoons chopped cilantro
12 eggs, beaten
A scant 1/2 teaspoon salt, or to taste
Freshly ground black pepper

1
Pour the oil into a large, preferably nonstick frying pan and set on medium-high heat.
2
When hot, sprinkle in the asafetida and mustard and cumin seeds.
3
As soon as the mustard seeds begin to pop, a matter of seconds, put in the chili, curry leaves, and mushrooms.
4
Stir once or twice and put in the onions.
5
Stir a few times and add the ginger and tomatoes.
6
Stir a few times and add the cilantro, eggs, salt, and pepper.
7
Turn heat to medium-low.
8
Now just stir to mix and scramble the eggs to the doneness you like, always scraping from the bottom.

12563

kcal

Calories

421

Fat

1957

Carbs

1385

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons olive or canola oil, teaspoon ground asafetida, 1/4 teaspoon whole brown mustard seeds, 1/4 teaspoon whole cumin seeds, and more.

Yes, Indian Scrambled Eggs falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian Scrambled Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions