Indian · Dinner
Spiced Boiled Egg Roast
Hard-boiled eggs halved and pan-roasted in a thick onion-tomato masala built on mustard seeds, curry leaves, ginger, garlic, turmeric and chili powder. The masala clings to the egg surface as it reduces, delivering a tangy, deeply spiced coating. Served hot with steamed rice or flatbread and a scatter of cilantro.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
358Calories
17.8gProtein
25.8gFat
12.1gCarbs
5.1gSugar
3.2gFiber
529mgSodium
620mgChol
6.1gSat Fat
589mgPotassium
120mgCalcium
3.7mgIron
1.2mcgVitamin B12
15mgVitamin C
vegetarian
low-carb
low-calorie
spice-route
thirty-min-meals
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Hard-boil and peel the eggs, then halve them lengthwise and set aside on a plate.
2
Heat the vegetable oil in a small skillet over medium heat; add mustard seeds and curry leaves, cooking 30 seconds until seeds pop and leaves crisp.
3
Add the onion and cook over medium heat 5 minutes, stirring often, until softened and light golden at the edges.
4
Stir in the ginger-garlic paste and cook over medium heat 1 minute until fragrant and the raw smell fades.
5
Add the tomato, turmeric, chili powder, coriander and water; cook over medium-low heat 6 minutes, stirring occasionally, until tomato breaks down and oil separates.
6
Season the masala with salt and garam masala, then nestle egg halves into the pan; spoon masala over eggs and cook 3 minutes over low heat.
7
Plate
Transfer eggs and masala to a plate, scatter cilantro and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 eggs (210g), hard-boiled and peeled
- 2 tbsp2 tbsp vegetable oil
- 1 tsp1 tsp mustard seeds
- 1616 curry leaves
- 100g100g onion
- 120g120g tomato
- 2 tsp2 tsp ginger-garlic paste
- 1 tsp1 tsp turmeric-ground
- 2 tsp2 tsp chili-powder
- 1 tsp1 tsp coriander-ground
- 1/2 tsp1/2 tsp garam-masala
- 1/2 cup120ml water
- salt, to taste
- 2 tbsp2 tbsp cilantro, for garnish
