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: Medium4
servings5
minutes30
minutes35
minutesEgg 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.
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.
- Grind it to a coarse paste.
- 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.
- Now add the coarsely ground paste.
- Mix it well and saute over a low flame, until the raw smell disappears and color changes to a slight brown color.
- At this stage, add few curry leaves & mix well.
- 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.
- Roast the masalas for 20 seconds over a low flame.
- Then add 1 tbsp tomato ketchup & mix well.
- For the color of the gravy add 1/4 cup of black tea.
- Mix and add 3/4 cup of water.
- Allow it to boil & saute over a low flame until color you obtain the dark color for the gravy.
- Boil 3 to 4 eggs. Make small slits in the boiled eggs. Add the boiled eggs & coat it well with the masala.
- 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.
- Add few coriander leaves. Switch off the flame & serve it with chapathis, appam, idiyappam rotis or dosas.
- 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.
Recipe Video
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.
