5 tasty egg recipes for indian dinner

5 Tasty Egg Recipes for Indian Dinner

If you love eating eggs and are looking for some unique recipes, then this blog is for you. 

We all know that eggs are perfect breakfast food but eggs can be great and easy to cook dinner food too. Here are 5 egg dishes that can be added in your dinner time. Eggs are full of protein, and a lifesaver at dinner when you need to throw a quick meal together. 

This blog is especially for all the egg lovers out there. For better taste and higher nutritional value use ISE eggs. ISE eggs are very fresh, enriched with protein, omega-3 and vitamins. These premium eggs are the best egg for kids as well. So, let’s begin. 

Egg Lababdar (Creamy Egg Curry)




  • 5 boiled Egg (I am taking Ise eggs as they are high quality eggs as well as they are hygienic) 4, needs to be cooked and 1, needs to be grated
  • 2 finely chopped medium onions
  • ½ tsp Turmeric powder
  • 1 tsp Red chili powder
  • ½ tsp Kashmiri chili powder
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 2 Bay leaf
  • 1 tsp Kasuri Methi

For making Cashew Paste, you need –  

  • 2 medium halved tomatoes
  • 12 Cashew nuts 
  • 1 Inch ginger chopped
  • 4 Garlic cloves
  • 3 Green Cardamom
  • 3 Cloves 
  • 3tsp Oil
  • 1tsp Salt
  • 1tsp chopped Coriander leaves


  1. Boil all the 5 eggs and once they are done, cut 4 of the eggs into halves and keep 1 egg aside.
  2. To make the Tomato-Cashew paste, take a saucepan and boil some water.  Add all the ingredients that are mentioned above in the making of Tomato-Cashew paste. Let them all keep boiling until the tomato starts becoming soft. This should take around 5 mins. Now, strain all of them and let them cool for some time. Once they are cool enough, grind them all until they become smooth in a blender.
  3. Take one cauldron (kadhai) and heat 3 tablespoons of oil. Add the bay leaves and chopped onions. Fry them until they turn light brown in colour. Now, add the blended tomato-cashew paste and fry them for 2-5 minutes on medium flame until the oil separates.
  4. Add the turmeric powder, red chili powder, coriander powder and cumin powder. Mix them all, fry for 2 minutes and then add a cup of water. Let it simmer for 5 minutes on medium.
  5. Add Kashmiri chili powder and salt. Let the curry simmer on medium flame for another 5 mins till it looks cooked and the oil separates.
  6. Add some kasuri methi and cook for 2 mins. Now, add some water and the cream to form a gravy. Again, cook for a few minutes until the oil separates, add in the halved boiled eggs and give a stir to mix them well with gravy.
  7. Cover it & cook for around 5 mins. Now, take one leftover boiled egg and grate the egg white on top of the curry.
  8. Finally, garnish it with chopped coriander leaves. Cook it for 2 more minutes and your Egg Lababdar is ready to serve.

Egg Fried Rice 




  • Cooked, chilled rice
  • ISE Eggs 
  • Garlic
  • Carrots, onions, green onions, peas (you can take any vegetables of your preference)
  • Soy sauce
  • Oyster oil (optional)
  • Toasted Sesame oil
  • Butter


  1. Take a frying pan, put some butter into it. Take the eggs and break it into the frying pan and scramble them, make sure to break them into as small of the piece as you can. Once this is done, take out the scrambled eggs from the pan and keep it aside.
  2. In the same pan, take a spoon of oil saute the onions, carrots, peas and garlic until it softens.
  3. Turn the burner to the high heat. Shift the veggies over aside of the skillet, dissolve the excess margarine on the opposite side of the dish, and add chilled rice, shellfish sauce, and soy sauce. Stir them all together including the veggies. Keep stirring every 15-20 seconds for 3-5 mins or until you notice that the veggies and rice started to turn brown.
  4. Remove the pan from heat, stir your sesame oil, green oil and scrambled eggs. Lastly, add some salt and pepper as per your choice.
  5. Your egg fried rice is ready. Serve warm and nice!

Anda Kaleji




  • 1 ½ tbsp Garlic paste & 2 garlic cloves
  • 1 tbsp Ginger paste & 1 tbsp ginger, chopped
  • 3 onions, chopped
  • ½ kg tomatoes, chopped
  • 1 tbsp red chilli powder
  • 1 tbsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tbsp cumin powder
  • ½ tbsp garam masala
  • 1 tbsp chilli, crushed
  • 1 tbsp black pepper
  • Salt to taste
  • 1kg kaleji
  • 6 eggs
  • 1 tbsp green chilli, chopped
  • Few coriander leaves (for garnish)


  1. Take a big degchi  or kadhai, pour little oil and heat it up. Add ginger and garlic paste.
  2. Add chopped onion, tomatoes, ginger, garlic, spices and green chilies. Stir them well.
  3. Add all the spices and cook until the raw aroma of onions go and the tomatoes turn mushy.
  4. Add kaleji and cook it for 25 minutes. Add raw egg to the cooked kaleji and mix them all as well.
  5. Your anda kaleji is done. Garnish it with coriander leaves. 

Mutta Aviyal




  • 3 tbsp oil
  • 4 hard-boiled eggs
  • 2 tbsp grated coconut
  • 2 pods of garlic
  • 4 green chillies
  • 2 potatoes, diced
  • 1 tsp cumin seeds
  • 6 Tbsp tamarind paste
  • 1/4 tsp turmeric powder
  • 3/4 tsp mustard seeds
  • 5-6 curry leaves
  • ½ tsp urad dal
  • Salt to taste


  1. In a pan, take 2 cups of water and boil potatoes and add 3 tbsp of tamarind paste with that as well.
  2. Dry roast the garlic, cumin seeds, green chilies, coconut and turmeric powder. Once it’s done, grind the roasted masala with a dash of water into a paste.
  3. Now, heat tbsp of oil in a pan, add the masala paste and saute them for a minute. Add 3 tbsp of tamarind paste along with red chili powder and salt and stir them all well. After this, add the potato and tamarind stock and cook it for 10-15 minutes.
  4. Slice the eggs into halves and gently place them in the gravy. Cover it and let it simmer for about 5 mins.
  5. Take another pan, heat one tbsp of oil with the mustard seeds, urad dal and curry leaves. Let them heat it for a few seconds and quickly add it to the gravy.
  6. Serve hot. 





  • 2 Cups whole wheat flour
  • A pinch of salt
  • 1 tbsp oil
  • 2 Eggs
  • 1/4 cup onions, chopped
  • 1 green chilli, chopped
  • 2 tbsp coriander leaves, chopped
  • 1/2 tsp garam masala


  1. Take a bowl, add flour, salt and oil and knead the mixture into a smooth dough using 1 cup of water. Knead well, you can use more water as well if the dough seems dry. 
  2. Divide the dough into 4 balls and roll out the dough evenly, then fold it twice to form a triangle. Roll out the dough again to make a triangular sheet. Repeat the process with the remaining dough.
  3. Take another bowl, whisk the eggs well along with onions, chili, coriander leaves, garam masala and salt. Keep that aside.
  4. Add a little oil on the surface and place the rolled dough on a hot tawa, cook for 2-3mins on both of the sides. As the edges begin to fresh, straightaway make a cut with a blade along the folds and pour in a large portion of the amount of eggs. Now, tilt the parantha a little so that the egg mix slides in. Then, at that point, flip it over and rehash the cycle on the opposite side..
  5. Pour some more oil and press the surface gently. Turn up the heat and continue cooking the parantha until it fluffs up and crisp down.
  6. Serve hot with desi or butter (anything you would prefer to eat).


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