Roasted Egg Masala

Photo Credits: Sukriti Taneja

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.

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Procedure for making Roasted Egg Masala

  1. 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.
  2. Now add ginger and garlic and saute them for a few seconds.
  3. Add chopped onions and green chili and fry them until the onions become transparent.
  4. Lower the heat and saute the onions to a nice brown color. When you see oil separating at the sides, add pureed tomatoes.
  5. Stir-fry and allow the gravy to cook until the oil separates. This should take 15 – 20 minutes on low heat.
  6. Add ground cloves, salt and all other spices. Fry the masala until oil separates.
  7. Turn off the heat and transfer the masala to the baking dish. Preheat the oven / tandoor.

Note: You may use this oven or this gas tandoor.

  1. Crack open the eggs over the masala and place the dish in the oven / tandoor.
  2. Roast the dish for 10 – 15 minutes or until the eggs roast and set nicely.
  3. Remove the dish from the oven / tandoor and serve hot with chapati, naan or parantha.

Preparation Time: 45 minutes

Serves: 2 – 3

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