Best 4 Indian Spiced Eggs With Spinach And Turmeric Yogurt Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indian spiced eggs with spinach and turmeric yogurt is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. It is a flavorful combination of warm spices, tender eggs, fresh spinach, and a creamy yogurt sauce. This dish is sure to become a favorite in your household with its vibrant colors and tantalizing aromas, infusing your kitchen with the exotic flavors of India.

Check out the recipes below so you can choose the best recipe for yourself!

INDIAN-SPICED EGGS WITH SPINACH AND TURMERIC YOGURT



Indian-Spiced Eggs With Spinach and Turmeric Yogurt image

In this quick meal, sautéed spinach flecked with ginger, chile and garam masala are paired with eggs and used to top toasted pitas spread with turmeric yogurt. The pitas were chosen for their uniform size, but naan or flatbread would work equally well; you want something sturdy to stand up to the moisture of the yogurt and spinach. An olive oil-fried egg tops this dish, but if you prefer poached have at it - that runny yolk is a key element.

Provided by Colu Henry

Categories     brunch, dinner, lunch, quick, weekday, weeknight, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

1 cup full-fat Greek yogurt
1 teaspoon ground turmeric
Kosher salt
4 (6- to 8-inch) round pitas
3 tablespoons olive oil
1 tablespoon finely chopped ginger
2 garlic cloves, thinly sliced
1 medium fresh chile, such as cayenne or Serrano, thinly sliced (or 1/2 teaspoon red-pepper flakes)
1 1/2 teaspoons garam masala
1 pound baby spinach
4 large eggs
Black pepper
1 tablespoon roughly chopped cilantro (optional)

Steps:

  • Heat the oven to 350 degrees. Mix the yogurt and turmeric in a small bowl, season with salt and set aside. Toast the pitas on a sheet pan in the oven until they're warmed through and beginning to crisp, about 10 to 12 minutes.
  • Meanwhile, heat 1 tablespoon of olive oil in a 12-inch skillet over medium heat. Add the ginger, garlic and chile and cook until softened, about 1 to 2 minutes. Stir in the garam masala and cook until fragrant, about 30 seconds more. Begin adding in the spinach by the handful, tossing it frequently to encourage wilting. Gradually add more as it cooks down, about 6 to 8 minutes total. Season with salt.
  • While the spinach cooks, heat the remaining 2 tablespoons oil in a nonstick skillet over medium heat. Crack the eggs into the skillet and season with salt and pepper. Cook until the undersides are crispy and the yolk is still runny, about 3 to 4 minutes.
  • Spread the turmeric yogurt on the toasted pitas and top each with spinach and then a fried egg. Scatter cilantro over the top, if using, and serve.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 12 grams, Carbohydrate 44 grams, Fat 21 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 732 milligrams, Sugar 4 grams, TransFat 0 grams

INDIAN SPICY SCRAMBLED EGGS



Indian Spicy Scrambled Eggs image

I found this recipe in an Indian cookbook and adapted it a little bit to suit our tastes. My fiance calls this the best way of making scrambled eggs. Scrumptious!

Provided by melle_escaton

Categories     Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

4 eggs, beaten
1 medium onion, chopped (or 4 spring onions)
4 -5 garlic cloves, finely chopped
1 chili pepper, finely chopped (optional)
2 medium tomatoes, blanched and chopped
1/4 teaspoon turmeric
1/2 teaspoon mustard seeds
1/2 teaspoon garam masala
salt, to taste

Steps:

  • Fry the onion, garlic and chilli until the onions are translucent.
  • Add mustard seeds, turmeric and garam masala and stir fry for 2-3 minutes.
  • Add the chopped tomatoes and keep cooking, stirring regularly, until tomatoes start to break up.
  • Pour beaten eggs into the pan, season with salt and cook, stirring constantly, until they are done.
  • You can serve this garnished with fresh, finely chopped coriander leaves.
  • Note: You can use less garlic than the recipe indicates if you don't like it that much, or even cut it out. I don't always have chillies on hand, so I leave them out - all this means is that the eggs will be slightly less spicy, but will still taste really nice.

INDIAN SPICED SCRAMBLED EGGS



Indian Spiced Scrambled Eggs image

Categories     Sauce     Egg     Boil

Yield serves 4 to 6

Number Of Ingredients 13

1 Yukon Gold potato, peeled and diced
2 cups cauliflower florets
5 tablespoons olive oil
1 yellow onion, diced
1 tablespoon ground coriander
1 tablespoon minced fresh ginger
1 tablespoon ground cumin
1 tablespoon mustard seeds
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
Salt
6 eggs

Steps:

  • Place the potato in a saucepan with salted water to cover. Bring to a boil over high heat and boil for 4 minutes. Add the cauliflower and boil for 1 minute more. Drain the vegetables.
  • Heat a skillet over medium-high heat and add 3 tablespoons of the oil. Add the onion, and cook until soft. Add the potato, cauliflower, spices, and a dash of salt. Decrease the heat to medium and sauté for 5 minutes. Turn off the heat, transfer the vegetable mixture to a large bowl, and cover. Return the skillet to the stove.
  • Crack the eggs into a bowl and add 2 tablespoons water and 3 dashes of salt. Whisk for 2 minutes, tilting the bowl as you whisk to whip as much air into the eggs as possible. Heat the skillet over medium-high heat and add the remaining 2 tablespoons olive oil. When the oil is hot, pour in the eggs. Allow them to begin to set before stirring, then gently push the eggs toward the center of the pan with a wooden spoon. Tilt the pan to evenly distribute the uncooked eggs. When the eggs are just firm, flip them over and cook for 25 seconds more.
  • Transfer the eggs to the bowl of vegetables and stir to mix. Taste and season with salt. Serve immediately.

SAUTEED SPINACH WITH INDIAN SPICES



Sauteed Spinach With Indian Spices image

A fast dish to make, once the ingredients are in order. Adapted from a Martha Stewart Recipe published in 1996. Not too spicy, a nice side for Tandoori Chicken, but make sure the leaves are good and dry or it will turn out too wet.

Provided by zeldaz51

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons butter or 3 tablespoons a neutral vegetable oil
1/2 red onion, peeled and thinly sliced
2 -3 large garlic cloves, peeled and thinly sliced
4 teaspoons julienned ginger
2 teaspoons ground cumin
2 teaspoons ground turmeric
2 lbs fresh spinach, stems removed
2 teaspoons whole brown mustard seeds
salt & freshly ground black pepper, to taste

Steps:

  • In a high straight-sided medium skillet, melt the butter over medium-high heat. Add the shallots and the garlic, and cook until shallots are lightly browned, 2 to 3 minutes.
  • Stir in ginger, cumin, and turmeric, and cook for 30 seconds.
  • Add spinach and mustard seeds; season with salt and pepper; cook, tossing until spinach is just wilted, 1 to 2 minutes. Remove from skillet, and serve immediately.

Tips:

  • For the perfect hard-boiled eggs, place them in a single layer in a saucepan, cover them with cold water, and bring them to a boil. Then, cover the pan and remove it from the heat. Let the eggs stand in the hot water for 10-12 minutes, depending on how hard you want them to be. Drain the hot water and immediately transfer the eggs to a bowl of ice water to stop the cooking process.
  • To easily peel the hard-boiled eggs, tap them gently on a hard surface to crack the shells. Then, roll the eggs between your hands to loosen the shells further. Peel the shells under cold running water.
  • If you don't have spinach on hand, you can use other leafy greens, such as kale, Swiss chard, or collard greens.
  • To make the turmeric yogurt sauce, you can use either plain Greek yogurt or sour cream. If you use sour cream, you may want to add a little bit of lemon juice to balance out the tanginess.
  • Serve the Indian spiced eggs with spinach and turmeric yogurt sauce immediately, or store them in the refrigerator for up to 3 days.

Conclusion:

This flavorful and protein-packed dish is a great way to start your day or enjoy it as a light lunch or dinner. The combination of spices, spinach, and yogurt creates a unique and satisfying flavor profile that will leave you wanting more. So next time you're looking for a healthy and delicious recipe, give this Indian spiced eggs with spinach and turmeric yogurt a try!

Related Topics