Egg Ghee Roast Curry

Name: Egg Ghee Roast Curry
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tbsp ghee; 1 tsp fennel seeds; 1 tsp cumin seeds; 1 tsp coriander seeds; 4 piece dried red chilies; 1 tsp black peppercorns; 0.25 cup grated coconut; 1 piece medium onion, chopped; 4 clove garlic; 1 in ginger, chopped; 1 tbsp tamarind paste; 4 piece boiled eggs, peeled and halved; 2 tbsp ghee; 1 piece medium onion, finely sliced; 1 piece medium tomato, chopped; 0.5 tsp turmeric powder; 1 tsp red chili powder; 1 dash salt; 1 sprig fresh coriander leaves for garnish

iorjia - Good Food (@iorjia01)

5.0

From 4 ratings

Indian Lunch Dinner Spice Blend Main Course Spicy Nut-Free Non-Vegetarian

Egg Ghee Roast Curry is a flavorful and aromatic dish that brings together the richness of ghee, the warmth of Indian spices, and the simplicity of eggs. This recipe is inspired by traditional South Indian ghee roast dishes but with a unique twist that focuses on the creamy texture and...

Prep Time

20min

Cook Time

40min

Total Time

1hr

Ingredients

4 Servings

(1 serving = 1/2 egg with curry)

For the Masala Paste

2tbsp
ghee
1tsp
fennel seeds
1tsp
cumin seeds
1tsp
coriander seeds
4piece
dried red chilies
1tsp
black peppercorns
1/4cup
grated coconut
1piece
medium onion, chopped
4clove
garlic
1in
ginger, chopped
1tbsp
tamarind paste

For the Curry

4piece
boiled eggs, peeled and halved
2tbsp
ghee
1piece
medium onion, finely sliced
1piece
medium tomato, chopped
1/2tsp
turmeric powder
1tsp
red chili powder
1dash
salt
1sprig
fresh coriander leaves for garnish

How to make Egg Ghee Roast Curry

Prepare the Masala Paste

Heat 1 tbsp ghee in a pan over medium heat.
Add fennel seeds, cumin seeds, coriander seeds, dried red chilies, and black peppercorns. Sauté until fragrant.
Add the grated coconut and roast until it turns golden brown.
Add chopped onion, garlic, and ginger. Cook until the onions are soft and lightly browned.
Remove from heat, allow to cool slightly, then grind the mixture into a smooth paste with tamarind paste. Add a little water if needed.

Cook the Eggs

In a separate pan, heat 1 tbsp ghee over medium heat.
Add the boiled egg halves, cut side down, and fry until they get a nice golden crust. Remove and set aside.

Prepare the Curry

In the same pan, add another tbsp of ghee.
Add the sliced onions and sauté until golden brown.
Add the chopped tomatoes and cook until they turn soft and mushy.
Add turmeric powder, red chili powder, and salt. Mix well.
Add the prepared masala paste and cook for 5-7 minutes, stirring occasionally, until the ghee starts to separate from the masala.
Add a little water to adjust the consistency of the gravy and bring it to a simmer.

Combine and Serve

Add the fried eggs to the simmering curry, gently spooning the gravy over the eggs.
Cook for another 3-4 minutes to let the eggs absorb the flavors.
Garnish with fresh coriander leaves.

Tips & Tricks

Grind the masala paste smoothly. Adding a bit of water while grinding can help achieve the right consistency.
Frying the eggs in ghee gives them a rich flavor and a slight crispness, which adds texture to the curry. Make sure the ghee is hot enough so that the eggs develop a golden crust quickly without absorbing too much fat.
Since ghee is a key ingredient in this dish, using good-quality ghee will enhance the flavor. Homemade or organic ghee tends to have a better aroma and taste.
If you prefer a thicker curry, reduce the water added to the masala. For a more gravy-like consistency, add more water and simmer a bit longer to let the flavors meld.
Adjust the number of dried red chilies and black peppercorns to suit your spice tolerance. You can also deseed the chilies to reduce the heat while retaining the flavor.
Allowing the curry to rest for a few minutes before serving helps the flavors to settle and intensify, making the dish even more delicious.