October 24, 2017
Egg Kurma
Egg Kurma Recipe
October 24, 2017
Egg Roast

Egg Roast


  • Eggs: 4
  • Onions: 2 (medium, finely chopped)
  • Tomato Puree: 1 1/2 tbsp or Tomatoes: 2 (finely chopped)
  • Garlic:1 tsp (minced)
  • Ginger: 1 tsp (minced)
  • Turmeric Powder: 1/4 tsp
  • Kashmiri Chili powder: 1 tbsp
  • Red Chilli Powder: 1 tsp
  • Garam Masala: 1/2 tsp
  • Crushed Peppercorns: 1/2 tsp or Green chillies : 2 (Optional) (only if you want dish to be spicy)
  • Curry leaves: 1 sprig
  • Oil: 1 tbsp


  • Boil the egg with 1 tsp salt or vinegar, deshell; make some slits over the eggs vertically and keep it aside. (Note Adding salt or vinegar prevents cracking of eggs while boiling).
  • Heat oil in a pan and shallow fry the boiled egg turning it frequently for a couple of minutes, or until they start to turn brown and set it aside.
  •  In the same pan, saute the chopped onions till it turns to translucent.
  • Add ginger and garlic and saute for a couple of minutes until the ginger garlic gives off its aroma, now add green chilies or crushed peppercorns, curry leaves and saute.
  • Add all spice powders except garam masala and saute till the raw smell is gone.
  • Add tomato puree or chopped tomatoes salt to taste and sauté till the tomatoes are smashed well and oil separates from the pan.
  • Add garam masala and mix in well, Add the fried egg and toss it well
  • Cook it on a low heat for 4-5 minutes, stirring occasionally.Remove from the heat.
  • Delicious Egg Roast is ready to serve as side dish with Appam or with any Indian Bread
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