Indian Masala Egg Scramble

One of my life-long goals is to learn how to make delicious Indian food, and I was so thrilled to get a copy of Anupy Singla’s Indian for Everyone cookbook from my mom for Christmas. Last week, we went to Punjab Groceries in Baltimore to stock up on spices, basmati rice, and chickpea flour, and all week I’ve been cooking delicious Indian recipes – dal, rice pudding, raita etc. I’m sure a lot of these recipes will eventually be featured on the blog.

One recipe I’ve really grown to love so far is the Indian Masala Egg scramble. It’s an incredible recipe for spiced scrambled eggs, and tastes a little bit like you’re eating the contents of a delicious samosa for breakfast. As per Singla’s suggestion, I eat it with buttered gluten-free toast, and it’s literally heaven – the kind of breakfast that makes you eager to jump out of bed in the morning.

Here’s the recipe I’ve been using – I toned down the spiciness and peppers in the original recipe, because I’m not sure I’m really up to that in the morning.

Indian Masala Egg Scramble (adapted from Indian for Everyone)


  • 1 tablespoon of fresh cilantro, chopped finely
  • 5 eggs
  • 1 teaspoon of cumin seeds
  • 1/2 teaspoon of tumeric
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon of ginger (I use dry ginger spice)
  • 1 onion
  • oil
  • salt and pepper
  • you’re choice of gluten-free or other toast
  • greek yogurt (optional, for serving)

1. Heat up oil in a non-stick frying pan. When it’s hot, add in the cumin and tumeric, and cook for about 30 seconds.

2. Add in the onion, and cook for about another minute. Then add the ginger spice, cayenne pepper, cilantro, and season with salt and pepper. Cook for about a minute more

3. Turn down the heat to medium, add the eggs, and scramble to your taste. I like soft scrambled eggs.

4. Serve on top of buttered toast, and with a dollop of greek yogurt.

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