Meal Prep · Indian
Egg Roast (Kerala)
A spicy and flavorful South Indian egg curry, perfect with appam, dosa, or rice.
Ingredients
Tap to check offMethod
Step-by-step- Make shallow slits on the hard-boiled eggs and set aside. You can lightly prick them with a fork to help absorb flavors.
- Heat coconut oil in a pan or kadai over medium heat. Add mustard seeds and fenugreek seeds (if using). Once mustard seeds splutter, add curry leaves and green chilies.
- Add the finely sliced onions and sauté until they turn golden brown, about 8-10 minutes. This step is crucial for the flavor.
- Add minced ginger and garlic, and sauté for another 2-3 minutes until the raw smell disappears.
- Reduce heat to low. Add turmeric powder, Kashmiri chili powder, coriander powder, and garam masala. Sauté for 30 seconds, stirring continuously to prevent burning.
- Add the chopped tomatoes (or puree) and a pinch of salt. Cook, stirring occasionally, until the tomatoes soften and the oil starts to separate from the masala, about 5-7 minutes.
- Add the hard-boiled eggs to the masala and gently mix to coat them evenly.
- Pour in the coconut milk (or water/broth) and bring the mixture to a gentle simmer. Add salt to taste.
- Cover the pan and let it simmer for 5-7 minutes, allowing the flavors to meld and the gravy to thicken slightly.
- Garnish with fresh chopped coriander leaves and serve hot.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 16 g |
| Fat | 20 g |
| Carbohydrates | 9 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Egg Roast in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Not recommended for best texture
While technically freezable, the texture of hard-boiled eggs can become rubbery upon thawing. If freezing, separate eggs from gravy, freeze gravy, and add freshly boiled eggs when reheating.
Reheat Stovetop/Microwave
Gently reheat on the stovetop over low heat, adding a splash of water if needed to loosen the gravy. Alternatively, microwave in short bursts, stirring in between, until heated through.
Chef’s Corner
- **Golden Onions are Key:** Don’t rush sautéing the onions; they form the base of the gravy’s flavor and color. Slow caramelization adds depth.
- **Temper the Spices:** Cook the dry spice powders briefly in oil after the aromatics to bloom their flavors, but be careful not to burn them.
- **Adjust Spice Level:** For more heat, increase green chilies or add a pinch of regular chili powder. For milder, reduce green chilies and use only Kashmiri chili powder.
