Egg Ghee Roast Masala

Posted in INDIAN, KERALA, SOUTH INDIAN

Egg Ghee Roast Masala

Egg Ghee Roast Masala is a simple egg roast recipe that is made with ghee roasted masala as the gravy with load of curry leaves and black pepper. Ghee Egg roast is a very good combination with hot rice, chapatti or roti. It’s flavourful, spicy and rich with aromatic ghee.

MASALA BASE

  1. Ghee – 2tbsp
  2. Shallots – 15 Pcs
  3. Ginger – 1” piece
  4. Garlic – 6 pcs
  5. Onion – 3 medium
  6. Dry Chilly – 4
  7. Coriander seeds– 1 tbsp
  8. Pepper Corns – 1 tsp
  9. Green chilly – 1
  10. Coconut – 1 tbsp
  11. Curry leaves – 2 sprigs
  12. Tomato – 1
  13. Water – ¼ cup

GHEE ROAST

  1. Ghee – 1 tbsp
  2. Mustard – ½ tsp
  3. Chilli Powder – 1tsp
  4. Coriander Powder – 1tsp
  5. Turmeric Powder – ¼ tsp
  6. Garma Masala – ¼ tsp
  7. Salt – as needed
  8. Water – ½ cup

HOW TO COOK EGG GHEE ROAST MASALA

  1. Preparation : Peel the onion and shallots. Cut shallots into half and onions into medium sized pieces. Chop tomato into small pieces. Cut ginger and garlic into small pieces. Hard boil 4 eggs and divide them by vertically cutting it into half.
  2. Masala Base Grinding : Heat a pan (preferably Cast Iron or Non Stick) and add 2 tbsp ghee in a pan. Add shallots and onion , saute and fry  till golden colour. Add ginger and garlic and saute till the raw smell goes.  Add, dry chilly, coriander seeds, green chilly, pepper corns, coconut, curry leaves and fry  for 2-3 minutes, until roasted.  Add tomato and cook until sauted well. Turn off the stove. Once the cooked masala is cooled well, grind the  items coarsely with ¼  cup water.
  3. Cooking the Ghee Roast : In the same pan, add 1 tbsp ghee, add mustard, once it pops, add chilli powder, coriander powder, turmeric powder and garam masala. Mix, roast for a while in low flame, once the raw smell goes, add the ground masala and salt, with ½ cup water. Stir well to mix all roasted spices with ground masala. Once boiled, turn off, add cut egg pieces. Serve with hot rice.

MEASURING TOOLS USED :  240 ml cup, 15 ml tablespoon and 5 ml teaspoon.

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