Top 15 Des Recettes D'œufs Indiennes Savoureuses Pour Le Dîner

2024 Auteur: Cecilia Ryder | [email protected]. Dernière modifié: 2023-12-17 14:20

Les œufs sont une excellente source de protéines, de vitamines liposolubles et de minéraux. Ils aident à renforcer votre immunité, à développer votre masse musculaire, à relancer le métabolisme et à prévenir la prise de poids. C'est pourquoi vous devez avoir 4 à 5 œufs par semaine. Et manger et cuisiner les mêmes plats peut devenir ennuyeux. Alors, pourquoi ne pas essayer quelque chose de différent - comme certaines des meilleures recettes d'œufs indiennes? Et pourquoi ne pas manger des œufs pour le dîner au lieu du petit-déjeuner? Voici 15 recettes d'œufs indiennes faciles et simples pour le dîner qui rempliront votre ventre et rassasieront votre âme. Mais rappelez-vous, vous devez éviter de manger le jaune si votre taux de cholestérol est plus élevé.

15 meilleures recettes d'œufs indiens pour le dîner

1. Masala au beurre d'oeuf

Temps de préparation: 15 min Temps de cuisson: 20 min Temps total: 35 min Portions: 2 Calories: 268

Ingrédients

• 4 œufs durs
• 1 ½ cuillère à soupe de beurre
• ½ tasse d'oignons hachés
• ½ tasse de tomates hachées
• 9-10 noix de cajou
• 2 clous de girofle
• 1 cardamome
• 1 pouce de cannelle
• ½ cuillère à café de poudre de piment rouge
• ¼ cuillère à café de curcuma
• 1 cuillère à soupe de pâte d'ail au gingembre
• 1 cuillère à café de coriandre en poudre
• ½ cuillère à café de garam masala
• ¼ cuillère à café Kasuri methi
• Sel au goût
• 1 cuillère à soupe de crème
• Feuilles de coriandre pour garnir

Comment préparer

1. Ajouter le beurre dans une poêle et faire sauter les œufs jusqu'à ce qu'ils deviennent dorés.
2. Ajouter les oignons hachés, les tomates et les noix de cajou dans la poêle.
3. Une fois les tomates et les oignons ramollis, ajoutez le curcuma, le sel et le chili en poudre.
4. Cuire pendant 5 à 6 minutes puis retirer du feu.
5. Refroidissez-le et transférez-le dans un mélangeur et ajoutez ¾ tasse d'eau. Mélange-le.
6. Faites chauffer les trois quarts de cuillères à soupe de beurre et ajoutez la cardamome, la cannelle et le clou de girofle. Faire sauter pendant 30 secondes.
7. Ajouter la pâte de gingembre et d'ail et faire sauter pendant une minute.
8. Ajouter le mélange de tomates et d'oignon et un quart de tasse d'eau. Cuire 7 minutes à feu moyen.
9. Ajouter Kasuri methi et cuire 2 minutes.
10. Ajouter les œufs, couvrir et cuire 3 minutes.
11. Retirer de la flamme. Ajouter la crème et garnir de feuilles de coriandre.

2. Curry aux œufs à la mangue

Image: Instagram

Temps de préparation: 20 min Temps de cuisson: 30 min Temps total: 50 min Portions: 3 Calories: 316

Ingrédients

• 6 œufs durs
• ½ tasse d'oignons hachés
• ¼ tasse de tomates hachées
• ½ tasse de lait de coco épais
• 2 tasses d'eau

Pour le Masala

• ½ tasse d'oignons hachés
• ½ tasse de noix de coco râpée
• ¼ cuillère à café de graines de méthi
• 4 piments rouges entiers
• ¼ cuillère à café de graines de cumin
• Une pincée de graines de carambole
• ¼ cuillère à café de graines de coriandre
• 3 cuillères à soupe d'huile de son de riz
• Sel au goût

Pour l'assaisonnement

• 2 cuillères à café d'huile
• ½ tasse d'oignons hachés

Comment préparer

1. Methi rôti à sec, graines de coriandre, graines de cumin, graines de carambole et piments rouges. Mettre de côté.
2. Ajouter un peu d'huile dans une casserole et faire revenir l'oignon et la noix de coco. Ajouter le sel et cuire jusqu'à ce que la noix de coco devienne brune.
3. Broyez le masala rôti à sec.
4. Ajoutez le mélange de noix de coco et un peu d'eau et mélangez-le en une pâte lisse.
5. Faites chauffer 2 cuillères à soupe d'huile dans une poêle et faites revenir les oignons.
6. Ajoutez la pâte lisse et les tomates. Cuire 5 à 8 minutes.
7. Ajouter 2 tasses d'eau et porter à ébullition. Laisser mijoter pendant 15 minutes.
8. Ajouter les œufs et cuire 1 minute.
9. Ajouter le lait de coco épais et cuire 2 minutes.
10. Servir chaud.

3. Œuf Vindaloo

Image: Instagram

Prep Time: 7 min Cooking Time: 23 min Total Time: 30 min Serves: 2 Calories: 247

Ingredients

• 4 boiled eggs
• 1 teaspoon cumin seeds
• 3 tablespoons oil
• 1 cup chopped onions
• 1 inch cinnamon
• 1 green chili, slit
• 1 teaspoon red chili powder
• ½ teaspoon sugar
• 1 teaspoon ginger garlic paste
• ¼ cup chopped tomatoes
• ¾ tablespoons white vinegar
• 3 tablespoons rice bran oil
• ½ teaspoon garam masala
• Salt to taste
• A handful of coriander leaves

How To Prepare

1. Puree the tomatoes and keep it aside.
2. Heat the oil in a pan and add cinnamon and cumin. Fry for 30 seconds.
3. Now, add chopped onions and sauté until they turn golden.
4. Add ginger garlic paste and cook for 2 minutes.
5. Add green chili, red chili powder, and garam masala and fry for 2 minutes.
6. Add the tomato puree and cook until it dries.
7. Add a cup of water, vinegar, and sugar. Cook for 4 minutes until the oil separates.
8. Add the eggs and cook for 5-7 minutes.

4. Egg Biryani

Prep Time: 15 min Cooking Time: 20 min Total Time: 35 min Serves: 2 Calories: 365

Ingredients

• ½ cup basmati rice
• 4 boiled eggs
• 1 teaspoon ginger garlic paste
• 3 tablespoons rice bran oil
• ½ cup thinly slices onion
• ½ cup cubed potatoes
• 2 slit green chilies
• ½ cup cubed capsicum
• 1 small tomato, chopped
• ⅛ teaspoon turmeric
• ½ teaspoon chili powder
• 1 ½ teaspoons Biryani masala
• 3 tablespoons yogurt
• Chopped coriander and mint leaves
• 2 ½ cups water
• Salt to taste

Biryani Dry Masala

• 1 bay leaf
• 1 star anise
• ½ teaspoon shahi jeera
• 2 cardamoms
• 4 cloves
• 1 ½ inch cinnamon
• 1 strand of mace

How To Prepare

1. Soak the rice for 30 minutes. Drain the water and keep it aside.
2. Add oil to a biryani pot and fry the capsicum. Set it aside.
3. Add the dry spices and cook for 30 seconds.
4. Now, add the onion and fry till the slices turn golden brown.
5. Add ginger garlic paste and fry till the raw smell goes away.
6. Add tomato, red chili powder, mint, yogurt, turmeric, and salt. Cook until the tomato softens.
7. Add potatoes, eggs, and biryani masala and cook until it thickens.
8. Add water and salt. Bring it to a boil.
9. Add rice and capsicum and cook with the lid open until very little water is left.
10. Cover and simmer for 5 minutes.
11. Garnish with coriander leaves.

5. Eggs In Poppy Seeds Sauce

Prep Time: 15 min Cooking Time: 30 min Total Time: 45 min Serves: 4 Calories: 285

Ingredients

• 8 boiled eggs
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 tablespoon oil
• 1 teaspoon ginger garlic paste
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• A pinch of roasted cumin powder
• ⅛ teaspoon roasted methi powder
• 2 ½ tablespoons poppy seeds, roasted and ground into a thick paste
• 1 tablespoon jaggery
• ¼ cup tamarind extract
• Salt to taste
• Coriander leaves to garnish

How To Prepare

1. Heat the oil in a pan and sauté the eggs until they turn golden brown.
2. Remove the eggs and add mustard seeds to the pan.
3. When they stop sizzling, add cumin seeds and cook for 30 seconds.
4. Add ginger garlic paste and cook for 2 minutes.
5. Add turmeric, red chili powder, methi powder, roasted cumin powder, salt, and coriander powder. Mix well.
6. Add two cups of water and let it come to a boil.
7. Add poppy seed paste, tamarind, and jaggery. Cook for 3 minutes.
8. Add the eggs. Cover and cook for 15 minutes.
9. Garnish with coriander leaves.

6. Egg Kurma

Image: Instagram

Prep Time: 20 min Cooking Time: 30 min Total Time: 50 min Serves: 2 Calories: 389

Ingredients

• 4 boiled eggs
• 1 cup sliced onions
• 1 cup chopped tomatoes
• 3 slit green chilies
• 2 tablespoons oil
• 1 teaspoon ginger garlic paste
• 1 teaspoon chili powder
• 2 tablespoons coconut paste
• 1 teaspoon almond paste
• 1 teaspoon cashew paste
• ½ turmeric powder
• 1 teaspoon roasted coriander powder
• ½ teaspoon garam masala
• ½ teaspoon black pepper
• Salt to taste

How To Prepare

1. Heat oil in a pan and sauté the green chilies.
2. Add the onions and sauté until they become golden brown.
3. Add ginger garlic paste and cook for a minute.
4. Add tomatoes and cook until they soften.
5. Add salt, turmeric, and red chili powder. Cook for 5 minutes.
6. Add almond paste, cashew nut paste, and coconut paste. Mix well and cook for 5 minutes until the oil appears at the sides and corners.
7. Add 1-2 cups of water and coriander powder, garam masala, black pepper, and coriander leaves. Cook for 5 minutes.
8. Add the eggs. Cover and simmer for 15 minutes.

7. Methi Anda

Prep Time: 10 min Cooking Time: 30 min Total Time: 40 min Serves: 4 Calories: 221

Ingredients

• 4 boiled eggs, halved
• 1 cup chopped onions
• 1 teaspoon ginger garlic paste
• ¼ cup methi leaves, soaked in salt water for 10 minutes and squeezed
• ½ cup tomato, chopped
• 1 teaspoon coriander powder
• ¼ teaspoon cumin powder
• ½ teaspoon chili powder
• ½ teaspoon turmeric powder
• ¼ teaspoon garam masala
• 2 tablespoons rice bran oil
• Salt to taste

How To Prepare

1. Heat the oil in a pan and sauté the onions until they become golden brown.
2. Add ginger garlic paste and cook for 2 minutes.
3. Add methi leaves and cook for 3 minutes.
4. Add cumin powder, coriander powder, chili powder, turmeric, and salt. Stir well.
5. Add chopped tomato and cook until the tomatoes soften and the oil begins to separate.
6. Add water and let it boil.
7. Add the eggs. Cover and simmer for 5 minutes.
8. Add garam masala and give it a final stir.

8. Omelet Curry

Image: Instagram

Prep Time: 15 min Cooking Time: 20 min Total Time: 35 min Serves: 3 Calories: 256

Ingredients

• 4 eggs
• ¼ cup sliced onion
• ½ cup chopped onions
• ½ cup chopped tomatoes
• 1 green chili, chopped
• ½ teaspoon garam masala
• 1 teaspoon cumin powder
• ½ teaspoon coriander powder
• ½ teaspoon chili powder
• 1 teaspoon ginger garlic paste
• ¼ teaspoon turmeric powder
• 4 tablespoons oil
• Salt to taste
• Coriander leaves to garnish

How To Prepare

1. Whisk the eggs with sliced onions, green chili, and a little salt.
2. Heat a tablespoon of oil in a skillet and add the whisked egg.
3. When the omelet is ready, cut it into six equal pieces.
4. Heat oil in a pan and sauté the chopped onions until they turn golden.
5. Add ginger garlic paste and cook until the raw smell vanishes.
6. Add the chopped tomatoes, salt, turmeric, cumin, coriander, and chili powder. Cook for 2 minutes.
7. Add a little water and cook until the oil separates.
8. Add half a cup of water and let it come to a boil.
9. Add the omelet pieces. Cover and simmer for 5 minutes.
10. Add garam masala and garnish with coriander leaves.

9. Kerala Egg Roast

Image: Instagram

Prep Time: 15 min Cooking Time: 20 min Total Time: 35 min Serves: 2 Calories: 248

Ingredients

• 4 boiled eggs
• 2 cups chopped onions
• ½ cup chopped tomatoes
• 15 curry leaves
• ½ teaspoon mustard seeds
• 1 teaspoon grated ginger
• 1 teaspoon grated garlic
• ½ teaspoon cumin powder
• 1 teaspoon coriander powder
• 2 tablespoons coconut oil
• 3 slit green chilies
• ½ teaspoon red chili powder
• ½ teaspoon turmeric powder
• ¼ teaspoon black pepper
• Salt to taste
• Coriander leaves to garnish

How To Prepare

1. Heat the coconut oil in a pan.
2. Add the mustard seeds and let them pop.
3. Add curry leaves and onions. Sauté until the onions become soft.
4. Add the grated ginger and garlic and cook for 2 minutes.
5. Add chili powder, cumin, coriander, turmeric, pepper, and salt. Cook for 1-2 minutes.
6. Add green chilies and the chopped tomatoes and cook until they soften.
7. Add coriander leaves and the boiled eggs. Cover and simmer for 5 minutes.
8. Now, add a little water. Keep the gravy thick and not too watery. Cook for 2 minutes more, and it’s done!

10. Tomato Egg Curry

Prep Time: 10 min Cooking Time: 15 min Total Time: 25 min Serves: 4 Calories: 198

Ingredients

• 4 boiled eggs
• 1 cup chopped onions
• 1 cup chopped tomatoes
• ¼ cup thick coconut milk
• 1 green chili, chopped
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 10 curry leaves
• ½ teaspoon coriander powder
• ¼ teaspoon garam masala
• ½ teaspoon turmeric powder
• ½ teaspoon chili powder
• 3 tablespoons rice bran oil
• Salt to taste

How To Prepare

1. Heat the oil in a pan. Add the mustard seeds and let them pop.
2. Add the cumin seeds and curry leaves and cook for 30 seconds.
3. Add the chopped onions and cook until they become soft.
4. Add tomato, turmeric, chili powder, coriander, cumin, turmeric, and salt. Cook for 2 minutes.
5. Add the eggs and garam masala and cover the eggs with the onion masala. Cook for 2 minutes.
6. Add one-fourth cup of water to the pan. Cover and simmer for 2 minutes.
7. Stir in the coconut milk and remove from the flame. It’s ready!

11. Shahi Anda Masala

Prep Time: 15 min Cooking Time: 30 min Total Time: 45 min Serves: 3 Calories: 378

Ingredients

• 6 boiled eggs, halved and fried in olive oil
• 1 teaspoon fennel seeds
• 1 cup chopped onions
• ½ cup chopped tomatoes
• ½ teaspoon carom seeds
• ½ teaspoon shah jeera
• 1 teaspoon cumin seeds
• 1 teaspoon ginger garlic paste
• 5 almonds
• 3 slit green chilies
• 1 teaspoon ghee
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala
• 1 teaspoon Kasuri methi
• 2 tablespoons cooking oil
• Salt to taste
• Coriander leaves to garnish

How To Prepare

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

12. Paneer Egg Bhurji

Prep Time: 20 min Cooking Time: 15 min Total Time: 35 min Serves: 3 Calories: 136

Ingredients

• 4 eggs
• ½ cup grated paneer or cottage cheese
• ½ cup finely chopped onions
• ¼ cup chopped tomatoes
• ¼ cup grated carrot
• 2 chopped green chilies
• ½ teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon red chili powder
• ¼ teaspoon turmeric powder
• ½ teaspoon garam masala
• ½ teaspoon chaat masala
• 2 tablespoons oil
• Salt to taste
• Coriander leaves to garnish

How To Prepare

1. Heat the oil in a skillet.
2. Add the cumin seeds to the oil and allow them to splutter.
3. Add the onions and green chilies to the heated oil and sauté until the onions become pink.
4. Add the tomatoes and cook until they turn soft and mushy.
5. Add salt, coriander powder, cumin powder, turmeric, and red chili powder. Sauté for 2 minutes.
6. Crack the eggs and cook until they start scrambling.
7. Mix in crumbled paneer, carrots, and rest of the coriander leaves and cook for 3 minutes.
8. Sprinkle chaat masala and garam masala and cook for a minute. Adjust the seasoning.
9. Garnish with coriander leaves and serve hot.

13. Egg Tikka Masala

Image: Instagram

Prep Time: 30 min Cooking Time: 45 min Total Time: 75 min Serves: 2 Calories: 359

Ingredients

• 4 boiled eggs
• ½ cup whisked curd
• 1 cup chopped onions
• 10 mint leaves
• 3 chopped green chilies
• 2 tablespoons lemon juice
• 2 tablespoons oil
• ½ teaspoon garam masala
• 1 ½ teaspoons ginger garlic paste
• ½ teaspoon chili powder
• 1 tablespoon unsalted butter
• 2 tablespoons heavy cream
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1 ½ teaspoons coriander powder
• 1 tablespoon mustard oil
• ½ teaspoon chaat masala
• Coriander leaves to garnish

How To Prepare

1. Mix yogurt, mustard oil, turmeric powder, cumin powder, coriander powder, chili powder, chaat masala, lemon juice, and salt in a bowl.
2. Add the eggs and refrigerate it for 20 minutes.
3. Preheat the oven to 180o C and grill the eggs without the curd mixture.
4. Add oil in a pan and sauté the onion, mint leaves, and green chilies.
5. Add the ginger garlic paste and cook for 2 minutes.
6. Add the yogurt mix and cook until the raw smell goes away.
7. Add the grilled eggs. Cover and simmer for 7 minutes.
8. Garnish with coriander leaves and heavy cream.

14. Egg Parantha

Prep Time: 20 min Cooking Time: 30 min Total Time: 50 min Serves: 3 Calories: 298

Ingredients

For The Dough

• 2 cups whole wheat flour
• ¾ cup water
• 1 teaspoon ghee
• Salt to taste

For The Egg

• 3 eggs
• 1 chopped onions
• 2 chopped green chilies
• 2 tablespoons chopped coriander leaves
• ¼ teaspoon turmeric
• Salt to taste

Other

Ghee for cooking the paranthas

How To Prepare

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.

The Egg Mixture

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

How To Proceed

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

15. Egg Pulao

Prep Time: 15 min Cooking Time: 45 min Total Time: 60 min Serves: 4 Calories: 317

Ingredients

• 2 cups Basmati rice, soaked in water for 20 minutes
• 4 cups boiling water
• 4 boiled eggs
• ¼ cup peas
• ½ cup chopped carrots
• ½ cup chopped beans
• 2 bay leaves
• 2 cardamoms
• 3 cloves
• 1 inch cinnamon
• 1 cup chopped onions
• 1 teaspoon ginger garlic paste
• 5 slit green chilies
• 1 teaspoon turmeric
• Salt to taste

How To Prepare

1. Heat the oil in a large vessel placed on medium to high flame.
2. Add the whole spices and let them splutter.
3. Add the onions, green chilies, and ginger garlic paste and sauté until the onions turn golden brown and the ginger garlic paste loses its raw flavor.
4. Add the veggies and sauté for 3 minutes.
5. Add rice and give a quick stir.
6. Ajouter l'eau, la poudre de curcuma et le sel et laisser bouillir le mélange.
7. Baissez la flamme. Couvrir et cuire jusqu'à ce que le riz soit partiellement cuit.
8. Coupez les œufs en deux et ajoutez-les au mélange.
9. Couvrir et continuer à cuire jusqu'à ce que le riz soit complètement cuit et que l'eau soit complètement évaporée.
10. Servir chaud avec de la raita.

Ces 15 recettes d'œufs indiennes pour le dîner sont faciles à préparer et peuvent être servies à votre dîner de famille habituel ou même pour pimenter des occasions spéciales. Ils sont polyvalents et feront certainement leur place dans la liste de vos plats préférés aux œufs. Essayez ces recettes et dites-nous laquelle est votre préférée.

À votre santé!