A different take on egg curry, this roasted egg masala is made the same way but results in a thicker gravy and instead of boiled eggs, this dish has roasted eggs. Add in whole dry spices and this main course dish is transformed into a hearty party meal. Traditionally roasted in a tandoor, you can use your oven to roast it too.
- Eggs 3
- Onions, grated 2 medium
- Tomato, pureed 3 medium
- Ginger, grated 1/2 inch piece
- Garlic, minced 2 cloves
- Green chili, finely chopped 1
- Cumin seeds 1/2 teaspoon
- Cloves, ground 1/4 teaspoon
- Salt To taste
- Turmeric Powder 1/2 teaspoon
- Red chili powder Pinch
- Coriander Powder 1 teaspoon
- Garam Masala 1/3 teaspoon
- Cooking Oil 1 teaspoon
- Put a saute pan over medium heat with oil in it. As soon as the oil heats up, add the cumin seeds and let them crackle.
- Now add ginger and garlic and saute them for a few seconds.
- Add chopped onions and green chili and fry them until the onions become transparent.
- Lower the heat and saute the onions to a nice brown color. When you see oil separating at the sides, add pureed tomatoes.
- Stir-fry and allow the gravy to cook until the oil separates. This should take 15 – 20 minutes on low heat.
- Add ground cloves, salt and all other spices. Fry the masala until oil separates.
- Turn off the heat and transfer the masala to the baking dish. Preheat the oven / tandoor.
- Crack open the eggs over the masala and place the dish in the oven / tandoor.
- Roast the dish for 10 – 15 minutes or until the eggs roast and set nicely.
- Remove the dish from the oven / tandoor and serve hot with chapati, naan or parantha.
Preparation Time: 45 minutes