Egg Masala Roast

Egg Masala Roast

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Egg Masala Roast | Cooking Tip to achieve that dark color gravy | with step by step photos and video. A popular recipe where the eggs are coated in a thick dark sauce made with ripe tomatoes and sweet caramelised onions. The recipe shared here gives you a simple tip to achieve that dark brown colour.

This yummy recipe pairs well with paratha, pulao, rotis, appam, idiyappam & even with plain rice.

Cooking Tips:

  • Adding curry leaves enhances an authentic south Indian touch.
  • Roast the masala until oil separates.
  • Adjust the spice level as per your taste.
  • Cooking in coconut oil enhances more flavour. But I am not fond much in using coconut oil.

How to make egg masala roast?

Egg Masala Roast | Cooking Tip achieve that dark color gravy | with step by step photos and video. The flavour and colour of the dish comes from roasting the ingredients slightly longer. This enhances the colour of the dish.

The color of this recipe is achieved using black tea. This method is used mainly in chana masala recipe.

In addition, I would like to highlight my other egg masala recipes also,

Egg Masala Roast

Course: SidesCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

5

minutes
Cooking time

30

minutes
Total time

35

minutes

Egg Masala Roast | Cooking Tip to achieve that dark color gravy ?| with step by step photos and video. A popular recipe where the eggs are coated in a thick dark sauce made with ripe tomatoes and sweet caramelised onions.

Recipe Video

Ingredients

  • 3 Medium Sized Tomatoes (roughly chopped)

  • 1 Big Onion (roughly chopped)

  • 3 tbsp Oil

  • 2 Cardamom Pods

  • 1/2 tsp Fennel Seeds

  • 1 tsp Ginger Finely Chopped

  • Few Curry Leaves

  • 1/4 tsp Turmeric Powder

  • 11/4 tsp Red Chilli Powder

  • 1 tsp Coriander Powder

  • 1/4 tsp Pepper Powder

  • 1/2 tsp Garam Masala

  • 1/4 tsp Fennel Powder

  • Salt as Required

  • 1/4 tsp Sugar

  • 1 tbsp Tomato Ketchup

  • 1/4 cup Black Tea

  • 3/4 cup + 1/2 cup Hot Water

  • 3 to 4 Boiled Eggs

  • How to Prepare Black Tea
  • 1/2 cup Water

  • 1/2 tsp Tea Powder

Directions

  • Firstly, add roughly chopped 3 medium sized tomatoes and 1 onion into a mixie jar.Egg Masala RoastEgg Masala RoastEgg Masala Roast
  • Grind it to a coarse paste.Egg Masala Roast
  • Heat 3 tbsp oil in a kadai. Add 2 cardamom pods, 1/2 tsp Fennel seeds and 1 tsp finely chopped ginger. Saute for 30 seconds.Egg Masala RoastEgg Masala RoastEgg Masala Roast
  • Now add the coarsely ground paste.Egg Masala Roast
  • Mix it well and saute over a low flame, until the raw smell disappears and color changes to a slight brown color.Egg Masala Roast
  • At this stage, add few curry leaves & mix well.Egg Masala RoastEgg Masala Roast
  • Now start adding the masala powders one by one. Add 1/4 tsp Turmeric Powder, 11/4 tsp Red Chilli Powder, 1 tsp Coriander Powder, 1/4 tsp Pepper Powder, 1/2 tsp Garam Masala, 1/4 tsp Fennel Powder, Salt as Required and 1/4 tsp Sugar.Egg Masala RoastEgg Masala RoastEgg Masala RoastEgg Masala RoastEgg Masala RoastEgg Masala RoastEgg Masala Roast
  • Roast the masalas for 20 seconds over a low flame.Egg Masala Roast
  • Then add 1 tbsp tomato ketchup & mix well.Egg Masala Roast
  • For the color of the gravy add 1/4 cup of black tea.Egg Masala Roast
  • Mix and add 3/4 cup of water.Egg Masala RoastEgg Masala Roast
  • Allow it to boil & saute over a low flame until color you obtain the dark color for the gravy.Egg Masala Roast
  • Boil 3 to 4 eggs. Make small slits in the boiled eggs. Add the boiled eggs & coat it well with the masala.Egg Masala Roast
  • Now, add 1/2 cup of hot water. Let it boil and reduce to your desired consistency. This step is optional, this step helps the masalas to sheer inside the eggs also.Egg Masala RoastEgg Masala RoastEgg Masala Roast
  • Add few coriander leaves. Switch off the flame & serve it with chapathis, appam, idiyappam rotis or dosas.Egg Masala Roast
  • How to make black tea?
  • Boil 1/2 cup of water along with 1/2 tsp tea powder.
  • Boil until it reduces to 1/4 cup. Strain and use it in masala.

Notes

  • To obtain a dark color we need to roast the onion and tomato masala for a longer time. So be patient enough until oil separates and color changes.
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