Egg Pepper Chilli Roast


  • 4 eggs, boiled, shelled, fried and sliced
  • 2 large onions, sliced
  • 2 large tomatoes, finely chopped
  • 1 tbsp ginger garlic paste
  • 2 tsp Kashmiri red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 2-3 tbsp fresh cream
  • Salt
  • 3 tbsp oil

For the Tempering –

  • 1 tsp ghee
  • A pinch of asafoetida powder
  • 1 tsp freshly ground peppercorns
  • A few curry leaves

Method –

  1. Heat oil in a wok
  2. Add the sliced onions and sauté them till they are lightly brown
  3. Add in the ginger garlic paste, sauté till the raw smell goes
  4. Add the spice powders
  5. Cook for 30 seconds and add chopped tomatoes
  6. Sauté till the tomatoes are pulpy and the oil separates
  7. Keep the flame low so that the masalas cook well
  8. Add cream and mix well
  9. Add salt to taste
  10. Add the fried eggs, let the masala coat the eggs well, adjust salt and turn off the flame
  11. Add the ghee in a ladle
  12. Add the balance tempering ingredients, heat well and pour over the gravy

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