Egg Ghee Roast
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.
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.
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Notes
I have used whole eggs in the recipe. You may also cut them in half but be careful while frying them initially and mixing with the masala.
Dry roast the whole spices, red chilies, and garlic until they release their aroma.
Grind them only when they are cool or else they will form clumps.
I add a little bit of water while adding the masala paste, as it prevents it from sticking to the bottom and burning.
Nutrition Info (Estimation Only)
Nutrition Facts
Egg Ghee Roast
Amount per Serving
Calories
333
Calories from Fat 234
% Daily Value*
Fat
26
g
40
%
Saturated Fat
12
g
75
%
Trans Fat
0.1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
9
g
Cholesterol
561
mg
187
%
Sodium
219
mg
10
%
Potassium
282
mg
8
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
19
g
38
%
Vitamin A
1504
IU
30
%
Vitamin C
144
mg
175
%
Calcium
126
mg
13
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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