Egg Ghee Roast doesn’t it sound just delicious, it is!
Roasts dishes are quite famous in South India in Mangalore and Kerala region and I love both the variations. I love cooking eggs in many different ways and one of my favourite recipes all time is my Egg Curry and Egg Masala so I was thinking of developing this recipe I was thinking of bringing flavours together from different parts of India. This Egg Ghee Roast ticks all those boxes!
This Egg Ghee Roast recipe is made with some delicious and deep spices!
When I create recipes, I think a lot about all these majestic spices from different parts of India. I reckon every spice brings certain nuance to the dish and makes it even more exciting! For this Egg Ghee Roast recipe, I used spices like the stone flower, mace and fennel seeds. Trust me the outcome was excellent! Some of the spices like the stone flower is a bit difficult to find so either you can skip it or add 1/4 tsp white peppercorns and burnt chilli. If you are over-ambitious, you can try adding just 1 drop of truffle oil just before serving it.
Egg Ghee Roast is delicious with rice, roti and my favourite dosas!
I served this fabulous Egg Ghee Roast with all these combinations and our favourite was with dosa. This recipe pairs excellent with dosas, do try it you will thank me! I made this recipe in my Golden Ghee and ah the flavours, the fragrance is outstanding.
You can find the Egg Ghee Roast recipe on my YouTube channel.
I have posted a step by step recipe video on my YouTube channel, definitely check it out and do like and subscribe.
So let’s get to the recipe.
Egg Ghee Roast
Ingredients
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
Instructions
- 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.
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