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Egg bhuna masala | Roti side dish | Indian dry egg roast

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Ingredients

Adjust Servings:
4 Boiled eggs
4 Tbsp Oil
1 large White onions
1 large Ripe Bangalore tomatoes (Skin removed)
1 tspn Ginger-Garlic-Green chilli paste (Fresh)
Few Curry leaves
4 Cloves
(Half a flower) Star anise
1 Bay leaves
2 Green cardamom
1 small Black cardamom
1/2 inch Cinnamon
2 pinch Dried kasuri methi
1/2 tspn Honey
Salt
1 tspn Kashmiri red chilli powder
1/2 tspn Turmeric powder
3/4 tspn Coriander powder
1/4 tspn Jeera powder
1/2 tspn Biryani masala
2 pinch Onion garlic masala
Generous amount of Fresh coriander leaves

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Egg bhuna masala | Roti side dish | Indian dry egg roast

Cuisine:
    • 30 mins
    • Serves 3
    • Medium

    Ingredients

    Directions

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    This dish will best suit chapati, phulka, or poori. It elevates your platter even more with the addition of masala raita and some fryums. It is a very satisfying  meal that is simply ready in 3 minutes. This style of egg roast or egg dry masala is more about simply adding boiled eggs to bhuna masala. The twist is that unlike regular Indian spices, we need two special spices to add to this dish, which is the ultimate game changer.

    Make it once, and I bet this egg masala is going to be on your top list. There is also a basic, subtle egg gravy that I prepare to top it with jeera rice. Click this link for that type of egg gravy recipe.

    The type of masala I prepare for roti or puri is totally different from the rice one. The process of cooking and patience with cooking are what make a dish unique. The twist is to caramelize the white onion, unlike the regular onion, which makes this dish a satisfying one.

    egg bhuna masala
    egg bhuna masala

    RECIPE FOR EGG MASALA:

    1. Boil eggs in a steamer or as per your choice, and set aside.
    2. In a heavy bottom pan, add oil and whole spices like bay leaves, star anise, cloves, green cardamom, black cardomom, cinnamon, jeera, and fennel seeds, along with a finely chopped white onion.
    3. Let the onion caramelize fully on a medium-to-high flame. Make sure you keep stirring at intervals. Once the onion is fully caramelized, add the ginger-garlic-green chili paste. give a quick stir.
    4. Now peel the tomato skin, finely chop it, and add it to the pan. use a little extra oil than usual. sprinkle salt. cover and cook so the tomatoes melt quickly.
    5. Let the masala cook until you see the oil separated completely at the side. Add the spices as mentioned under the ingredient list. Add crushed kasuri methi and honey before adding eggs.
    6. Poke the boiled egg from all sides using a toothpick or pointed-end knife. Cut it into two halves. Place them upside down over the masala cover and cook for just five minutes. At this stage, we are just trying to infuse the spice, flavor, and aroma into the egg.
    7. Turn off the gas and add finely chopped coriander leaves.

    Serve hot with chapati, roti, paratha, or puri. It tastes best with any type of flatbread combination. It depends on person-to-person whether to consume with any other combination.

     

     

    (Visited 221 times, 1 visits today)

    Monisha C.

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