Egg Ghee Roast
This Egg Ghee Roast is a delicious recipe. Pair it with dosas, rice or parathas.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian Cuisine
Keyword: Egg Ghee Roast, Egg Roast, Indian dishes
Servings: 2
Author: Gayatri Singh
For masala powder:
- 1 tbsp black peppercorns
- 2 tsp fennel seeds
- 1 tsp cumin seeds
- 1 small mace
- 2 each stone flowers and bay leaves
For the dish:
- 4 eggs hard-boiled
- 3 small onions sliced
- 6 cloves garlic crushed and chopped
- 1 inch ginger crushed
- 2 green chillies
- 2 tomatoes blanched and pureed
- 2 fresh or dried bay leaves
- 1 tsp cumin seeds
- A few cardamoms, black peppercorns and clove
- 2 sprigs curry leaves
- 1/2 tsp turmeric powder
- 1 tsp or to taste red chilli powder
- 2 tsp golden ghee
- salt to taste
- coriander for garnishing
Roast all the spices and make a fine powder, keep it aside.
In a pot add in the ghee and all the whole spices and let them splutter for 20-30 seconds. Tip in the onion, add some salt and saute for 2-3 minutes.
Add in the chilli, garlic and curry leaves and cook for 7-8 minutes till the onion is golden brown.
Add in the ginger, turmeric and red chilli powder. Mix it well and add in the tomato puree. Mix it well and cook for another 3-4 minutes.
Add in the ghee roast masala and continue to cook for another 3-4 minutes or till the oil starts to release.
Add in the eggs and 1/2 cup water and mix it well. Cover and cook for 2-3 minutes on medium flame.
Garnish with fresh coriander and serve hot.