Egg Ghee Roast
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Live from upliance kitchensOwner Recipe· Tried, cooked & shared by Na***a N DReal food from a real upliance cook
South Indian • Manglorean • Main Course Dry
Egg Ghee Roast
22 mins
3 servings
Cooked 200+ times recently
Non-VegAbout this dish
Vegetarian and high protein version of the traditional Mughlai dish, best had with pav, naan or parathas
Ingredients · 21
- 4 whole Eggs (raw)
- 700 g Water
- 1 inch Cinnamon Stick
- 2 pieces Cloves
- 1 tsp Black Pepper (whole)
- 0.5 tsp Methi Seeds
- 5 pieces Dried Red Chilli (stems removed)
- 2 pieces Bay Leaf
- 2 pieces Green Cardamom
- 2 pieces Black Cardamom
- 3 tbsp Coriander Seeds
- 3 g Ginger (peeled)
- 10 cloves Garlic (peeled)
- 10 leaves Curry Leaves (washed)
- 1 tsp Tamarind Paste
- 0.25 tsp Jaggery Powder
- 1.5 tbsp Coriander Powder
- 2 tsp Powdered Ghee Roast Masala
- 3 tsp Turmeric
- 4 tbsp Ghee
- 2 stems Coriander Leaves (minced)
Instructions
Add water and eggs to jar
- Add
- Boils
- 12 min
How
Add 700g water and 4 eggs to The Upliance jar. The device will boil the eggs on medium heat for 12 minutes. Remove eggs, peel, and set aside. Dry the jar.
The device will now roast spices
- Add
- Grinds
- Sautés
- 4 min
How
Add cinnamon, cloves, pepper, methi, chilies, and coriander seeds to the jar. The device will roast the spices on medium heat for 4 minutes. Transfer to a mixer to grind into a fine powder.
Repeat the above for aromatics
- Add
- Chops
- Sautés
- 2 min
How
Add ghee, ginger, garlic, and curry leaves to The Upliance jar. The device will chop and sauté aromatics on medium heat for 2 minutes. Add the ground spice powder, tamarind, and jaggery.
The dish is ready
- Add
- Sautés
- Stirs
- Boils
- 4 min
How
Add the boiled peeled eggs to the jar. The device will coat the eggs in the ghee roast masala on medium heat for 4 minutes with automatic stirring. Garnish with coriander leaves.
Nutritional Information
423
Calories
11g
Carbs
11g
Protein
36g
Fat
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