Kerala Style Egg Masala Recipe | Egg Roast | with step by step photos & video. A simple, flavorful, spicy & yummy recipe that pairs well with paratha, pulao, rotis, appam, idiyappam & even plain rice.
Egg masala recipe, an authentic recipe made up of onions, tomatoes, & spices. For kids, you can add a tsp of ketchup & a pinch of sugar to this gravy, which gives it a tangy & sweet taste. For the flavor & color, I am adding in the Kashmiri red chili paste / Kashmiri chili powder.
Kerala Style Egg Masala Recipe | Egg Roast| with step by step photos & video. I make egg curry in so many ways. The egg masala I shared here will yield you a very aromatic & delicious taste. For the spice part, I am not using green chilies here. If you want it to be spicier do add some green chilies too. Moreover, the aroma that comes from the garam masala is the main ingredient of this recipe. Lastly, we add the hard-boiled eggs & mix it with the spices & cook for 1 or 2 minutes.
Furthermore, do check how to make easy & perfect hard-boiled eggs & my other egg recipes too.
Kerala Style Egg Masala Recipe | Egg Roast
Course: GravyCuisine: KeralaDifficulty: Easy3
servings10
minutes15
minutes25
minutesKerala Style Egg Masala Recipe | Egg Roast | with step by step photos & video. A simple, flavorful, spicy & yummy recipe that pairs well with paratha, pulao, rotis, appam, idiyappam & even plain rice.
Ingredients
2 tbsp oil
1/2 tsp fennel seeds
1 green cardamon
1 tsp finely chopped ginger
fresh curry leaves
2 large onions thinly sliced
1/4 tsp turmeric powder
2 tsp Kashmiri red chili paste/ Kashmiri red chili powder
3/4 tsp garam masala
1/2 tsp coriander powder
3 medium-sized tomatoes finely chopped
1/4 tsp pepper powder
salt as required
1/2 cup water
a pinch of sugar
1 tsp tomato ketchup(optional)
3 hard-boiled eggs
Directions
- Crackle 1/2 tsp fennel seeds & 1 green cardamon in 2 tbsp oil.
- Add in some fresh curry leaves & 1 tsp finely chopped ginger. Saute until the raw smell of ginger vanishes.
- Now add 2 large onions thinly sliced & saute until it turns golden brown in color.
- Let us start adding the masala one by one: Firstly, add 1/4 tsp turmeric powder & saute it for 30seconds.
- Further, add 2 tsp Kashmiri red chili paste/powder or as per your spiciness level. The red chili paste I am using here has a spicy taste too. So I am not adding any other chilies. If you like to have it spicier do add green chilies or red chili powder.
- Saute well & add 1/2 tsp coriander powder & 3/4 tsp garam masala. Roast the masalas for some time.
- Then add in the finely chopped tomatoes & mix well.
- Cover & cook until it turns mushy.
- Add salt as required. Followed by 1/4 tsp pepper powder & mix well.
- Then add in 1/2 cup water. Cover & cook until oil separates. Once you see oil at the sides of the gravy, add a pinch of sugar & saute well. At this stage, if you like more tangy taste you can add 1 tsp ketchup.
- Our masala is ready. Now add in the hard-boiled eggs one by one & mix it well in the masala.
- Cover & simmer it for 2 minutes. Sprinkle some curry leaves & switch off the flame.
- Our egg masala is ready to be served with appam/any rotis/pulao.
Recipe Video
Notes
- If you like more tangy taste you can add 1 tsp ketchup.
