Egg Roast Masala is a semi-dry egg curry recipe made of eggs in an onion-tomato-based masala gravy. In this recipe, eggs are perfectly boiled and cooked well with the perfectly balanced spicy mixture of onion and tomatoes. This recipe's beauty lies in its simple flavours. This is an easy-peasy recipe made of eggs that a novice can cook easily. This recipe requires minimal ingredients and less complicated steps. This recipe is an adaptation of a famous Egg Roast curry or Nadan Mutta Roast from Kerala cuisine. There are so many variations of this simple recipe. The authentic recipe is made with coconut oil without any tomatoes. Egg roast masala curry goes well with roti, appam or parathas (Indian flatbread), or you can serve this as a side dish with steamed rice and dal.
Utensil and Tools
- Faber Hobtop
- Prestige Saucepan Pan
- Vinod Platinum Triply Stainless Steel Kadai
Ingredients
- 6 Eggs
- 1 tsp Salt
- 2 medium Onions
- 7-8 Garlic cloves
- 1 inch Ginger
- 2 Green Chilli
- 2 medium Tomatoes
- 3 tbsp Oil
- 1 tsp Mustard seeds
- 2 Dry red chilli
- 1 sprig Curry Leaves
- ½ tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Chicken Masala Powder
- ½ tsp Kashmiri Mirch Powder
- Salt to taste
- ¼ cup Water
- 2 tbsp Coriander Leaves
Video
Instructions
- Fill a saucepan with water. Add 1 teaspoon of salt and carefully place the eggs in the saucepan. Let the water come to a boil, then turn the flame to medium-high. Boil the eggs for 10 minutes for perfect hard-boiled eggs.
- After 10 minutes, transfer the eggs to a plate and let them cool completely. Peel the eggs and set them aside.
- Add roughly chopped onions, ginger, garlic and green chillies to the hand chopper and finely chop the onions. You can use a food processor instead of a manual hand chopper. Transfer the chopped onion to a bowl.
- Add roughly chopped tomatoes to the hand chopper and chop it finely. Transfer the finely chopped tomatoes to a bowl and set it aside.
- Heat oil on a medium flame in a kadhai or pan. Add mustard seeds and let it crackle.
- Add dry red chillies and curry leaves.
- Add finely chopped onions and stir it well. Add salt to taste and cook the onions for 5-6 minutes until the onions turn translucent and change colour to light pink.
- Add finely chopped tomatoes, turmeric powder, coriander powder, chicken masala powder and Kashmiri red chilli powder. Stir it well and cook on a medium flame for 5-6 minutes until the oil starts releasing from the sides of the pan.
- Add 2-3 tablespoons of water and mix it well.
- Add 5 eggs to the spice mixture and mix it well.
- Grate 1 egg on top of the spice mixture and mix it well. Adjust the seasoning and consistency.
- Add finely chopped fresh coriander leaves and turn off the flame.
- Egg Roast masala is ready to serve. Serve it hot with roti, paratha or rice.
Nutrition
Calories: 290kcalCarbohydrates: 13gProtein: 11gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 283mgSodium: 997mgPotassium: 379mgFiber: 3gSugar: 5gVitamin A: 1059IUVitamin C: 31mgCalcium: 83mgIron: 2mg
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