Simple Egg Roast for your quick weeknight dinners

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Eggs are a savior! When you are out of ideas or out of veggies and want a quick meal, then its egg all around. And this lovely egg has always come to rescue whenever me and my family had to rush. It’s definitely loaded into my weekly grocery bag without a thought. And this recipe is built in our reflexes when it comes to combining something with Chapati or lunch time Rice and Daal combo. We prefer our egg dish quite hot, so we never pack it in lunch boxes.

The egg roast is made with all the regular Indian spices with a flavoring of Kasuri Methi or dried Fenugreek leaves to leverage the smell and taste. It’s a quick dish made with loads of onions to enhance the sweetness of the dish and tomatoes for the tangy twist to coat the egg and offer a proper balance of all tastes.

Egg roast
Egg roast

The recipe goes like this:

Ingredients:

  1. Boiled Eggs – 6 large
  2. Onion – 1 whole big sized, finely chopped
  3. Tomatoes – 2 , finely chopped
  4. Ginger Garlic Paste – 1 tbsp
  5. Green chillies – 2-4 slit
  6. Curry Leaves – 1 sprig
  7. Mustard Seeds – 1 tsp
  8. Cumin seeds – 1 tsp
  9. Cumin Powder – 1 tsp
  10. Coriander Powder – 1 tsp
  11. Turmeric Powder – 1 pinch
  12. Red chili Powder – 1 tsp
  13. Salt – according to the taste
  14. Coriander Leaves – for garnishing
  15. Vegetable Oil – 2 tbsp
 

Steps of Preparation:

  1. Perfectly hard boil the eggs,  i.e. Boil the eggs for 20-25 mins, then drain the hot water and add cold water and keep it covered for 10 mins. This helps in keeping the eggs hard boiled and also peeling off is easy.

    Boiled Eggs
    Boiled Eggs
  2. Slice the hard boiled eggs to perfect halves.

    Sliced Eggs
    Sliced Eggs
  3. Heat a wide bottomed pan,  add the vegetable oil.
  4. After 2 mins, add the mustard seeds, cumin seeds, curry leaves and green chilies and let it temper.

    The tempering
    The tempering
  5. Then add the ginger garlic paste and let it cook till the raw smell goes off.
  6. Add the dry powdered spices like coriander powder, cumin powder, turmeric powder, red chili powder and salt and cook for a minute.

    Addition of dry spices
    Addition of dry spices
  7. Onions are next added to the pan and cooked till golden brown.

    Onions added to the gravy
    Onions added to the gravy
  8. Add the tomatoes and cook till the oil oozes out, followed by the addition of dried fenugreek leaves.
    Tomatoes added for making it tangy
    Tomatoes added for making it tangy
    Cooked gravy
    Cooked gravy

    Addition of dried fenugreek leaves
    Addition of dried fenugreek leaves
  9. After the gravy looks perfectly cooked and smells aromatic add the eggs and give it toss.
    Eggs added
    Eggs added

    Mixed uniformly with the Gravy
    Mixed uniformly with the Gravy

Garnish with coriander leaves and serve hot.

Egg roast garnished with coriander leaves
Egg roast garnished with coriander leaves
Egg roast with hot steamed rice
Egg roast with hot steamed rice

 

Simple Egg Roast for your quick weeknight dinners
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
 
Egg Roast is an easy and quick dish made up of boiled eggs, onions and tomatoes are best when served with Chapati or Paratha or Dal Rice.

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