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A rich, aromatic Mangalorean delicacy where hard-boiled eggs are coated in a fiery, tangy masala paste and slow-roasted in ghee. This dry preparation is packed with flavor and pairs perfectly with neer dosa or steamed rice.
For 4 servings
Boil and Prepare Eggs
Prepare the Ghee Roast Masala Paste
A rich, aromatic Mangalorean delicacy where hard-boiled eggs are coated in a fiery, tangy masala paste and slow-roasted in ghee. This dry preparation is packed with flavor and pairs perfectly with neer dosa or steamed rice.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 322.61 calories per serving with 14.28g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Masala Base
Roast Eggs in Masala
Garnish and Serve
Replace eggs with paneer cubes, large mushrooms, or boneless chicken pieces. Adjust cooking time accordingly.
Use firm tofu, boiled baby potatoes, or cauliflower florets instead of eggs. Substitute ghee with coconut oil for a distinct but delicious flavor.
For a milder version, use only Byadgi chillies and omit the Guntur chillies. For a spicier kick, increase the number of Guntur chillies.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Ghee is a source of healthy saturated fats and butyric acid, which can support gut health and reduce inflammation.
The blend of spices like turmeric, black pepper, and garlic contains powerful compounds that have natural anti-inflammatory and antioxidant effects.
The thermogenic properties of the chillies and other spices in the masala can provide a temporary boost to your metabolism.
One serving of Egg Ghee Roast (approximately 2 eggs with masala) contains around 295-320 calories, primarily from the eggs and ghee.
Egg Ghee Roast can be part of a balanced diet. It's high in protein from eggs and contains healthy fats from ghee. However, it is a rich dish, so it's best enjoyed in moderation, especially if you are monitoring your calorie or fat intake.
Byadgi chillies are a variety from Karnataka, India, known for their deep red color and mild heat. If you can't find them, you can substitute with Kashmiri red chillies, which provide a similar vibrant color without much spice.
Yes, you can reduce the amount of ghee. However, ghee is fundamental to the authentic flavor and texture of a 'ghee roast'. Reducing it significantly will alter the final taste.
Leftover Egg Ghee Roast can be stored in an airtight container in the refrigerator for up to 2 days. The flavors often become more intense the next day. Reheat gently in a pan before serving.
Bitterness in the masala can be caused by over-roasting or burning the spices, especially the fenugreek seeds. Always dry roast spices on a low flame and only until they are fragrant.
This recipe goes great with these complete meals
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