Egg ghee roast is made with hard boiled eggs cooked in a spicy and rich masala. The eggs are first boiled and fried until golden in ghee with salt and turmeric powder. It is then cooked in a masala gravy made with onions and tomatoes cooked in ghee along with a special masala paste made with roasted whole spices, jaggery, ginger, garlic, tamarind, cashew nuts and more. Fried curry leaves and chopped coriander leaves are finally added to enhance the taste and flavor of the dish. Go through my simple recipe to learn the steps to make egg ghee roast at home.
KEY TAKEAWAYS
- Egg ghee roast is a very popular and widely consumed dish in India.
- Serve it hot with steamed rice, chapati or tandoori roti, plain or lachha paratha, regular or garlic naan, phulka, or kulcha.
- Egg ghee roast tastes slightly spicy, tangy, nutty, creamy and savory.
- Other similar recipes are egg pepper fry, egg bhurji masala, anda masala curry, tawa masala egg fry, and egg bhurji.
The Ingredients:
To fry the eggs:
- 14 pieces eggs (hardboiled, peeled)
- 1 tsp ghee (clarified butter)
- ¼ tsp salt
- ¼ tsp turmeric powder
To make the masala paste:
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- ¼ tsp fenugreek seeds (methi)
- ½ tsp black peppercorns
- ½ tsp fennel seeds
- 12 pieces dry red chilies (whole)
- 15 pieces garlic (peeled, whole)
- 1 piece ginger (1 inch in size)
- 1 piece jaggery (small)
- 1 piece tamarind (a lemon size ball)
- 10 pieces cashew nuts (whole)
- ½ tsp turmeric powder
- ½ tsp garam masala powder
To cook the egg ghee roast:
- 5 tbsp ghee
- 25 pieces curry leaves
- 2 pieces onions (finely chopped)
- 2 pieces tomatoes (finely chopped)
- Salt to taste
- Water as required
- Coriander leaves (a handful, finely chopped)
I learned this recipe from a friend of mine who loves cooking new recipes she learns from YouTube. One day she called me in the afternoon and said she had made this dish last night for dinner and everyone praised it a lot. It was unique yet simple. Before I could ask her to share the recipe, she already sent it to me via WhatsApp.
I followed it precisely and made it for dinner the next Sunday. I remember how my two sons praised me for the unique taste of the eggs. My husband said it was nice to have a twist in the regular egg kosha we have at home. I was so happy to hear such compliments. Now it features often in our menu when I usually have few raw vegetables at home and want something quick for dinner.
How to Make Egg Ghee Roast? (Step by Step Guide with Images)
Step 1: Dry roast 2 tsp of coriander seeds, 1 tsp of cumin seeds, ¼ tsp of fenugreek seeds (methi). ½ tsp of black peppercorns and ½ tsp of fennel seeds along with 12 pieces of whole dry red chilies and 15 pieces of garlic (peeled, whole) on a medium heat.
Step 2: Transfer them to a mixer when cool. Add a piece of ginger (1 inch in size), 1 small piece of jaggery, 1 piece of tamarind (a lemon size ball), 10 pieces of whole cashew nuts, ½ tsp of turmeric powder, ½ tsp of garam masala powder, and ¼ cup of water and make a smooth paste.
Step 3: Mix ¼ tsp of salt and ¼ tsp of turmeric powder in 1 tsp of hot ghee (clarified butter). Add 14 pieces of hardboiled and peeled eggs. Fry for 2 minutes until golden. Remove and keep aside.
Step 4: Fry 25 pieces of curry leaves in 5 tbsp of ghee on a medium flame for 2 minutes or until aromatic. Remove and keep aside.
Step 5: Fry 2 pieces of finely chopped onions until brown. Then add and fry 2 pieces of finely chopped tomatoes for up to 3 minutes on a medium flame.
Step 6: Add the ground masala paste with a little bit of water and salt to taste. Mix well. Cover it and let it cook for 5 minutes on a medium heat until the ghee separates.
Step 7: Add the fried eggs, fried curry leaves, and handful of finely chopped coriander leaves. Mix well. Cover and cook for 5 minutes on a medium heat until dry.
Step 8: Add and mix more chopped coriander leaves. Switch off the flame and transfer to a serving plate.
Step 9: Your tasty and spicy homemade egg ghee roast is ready.
Recipe Card
Egg Ghee Roast
Ingredients
To fry the eggs:
- 14 pieces eggs hardboiled, peeled
- 1 tsp ghee clarified butter
- ¼ tsp salt
- ¼ tsp turmeric powder
To make the masala paste:
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- ¼ tsp fenugreek seeds methi
- ½ tsp black peppercorns
- ½ tsp fennel seeds
- 12 pieces dry red chilies whole
- 15 pieces garlic peeled, whole
- 1 piece ginger 1 inch in size
- 1 piece jaggery small
- 1 piece tamarind a lemon size ball
- 10 pieces cashew nuts whole
- ½ tsp turmeric powder
- ½ tsp garam masala powder
To cook the egg ghee roast:
- 5 tbsp ghee
- 25 pieces curry leaves
- 2 pieces onions finely chopped
- 2 pieces tomatoes finely chopped
- Salt to taste
- Water as required
- Coriander leaves a handful, finely chopped
Instructions
- Dry roast 2 tsp of coriander seeds, 1 tsp of cumin seeds, ¼ tsp of fenugreek seeds (methi). ½ tsp of black peppercorns, and ½ tsp of fennel seeds along with 12 pieces of whole dry red chilies and 15 pieces of garlic (peeled, whole) on a medium heat.
- Transfer them to a mixer when cool. Add a piece of ginger (1 inch in size), 1 small piece of jaggery, 1 piece of tamarind (a lemon size ball), 10 pieces of whole cashew nuts, ½ tsp of turmeric powder, ½ tsp of garam masala powder, ¼ cup of water, and make a smooth paste.
- Mix ¼ tsp of salt and ¼ tsp of turmeric powder in 1 tsp of hot ghee (clarified butter). Add 14 pieces of hardboiled and peeled eggs. Fry for 2 minutes until golden. Remove and keep aside.
- Fry 25 pieces of curry leaves in 5 tbsp of ghee on a medium flame for 2 minutes or until aromatic. Remove and keep aside.
- Fry 2 pieces of finely chopped onions until brown. Then add and fry 2 pieces of finely chopped tomatoes for up to 3 minutes on a medium flame.
- Add the ground masala paste with a little bit of water and salt to taste. Mix well. Cover it and let it cook for 5 minutes on a medium heat until the ghee separates.
- Add the fried eggs, fried curry leaves and handful of finely chopped coriander leaves. Mix well. Cover and cook for 5 minutes on a medium heat until dry.
- Add and mix more chopped coriander leaves. Switch off the flame and transfer to a serving plate.
- Your tasty and spicy homemade egg ghee roast is ready.
