Kasoori Egg Roast

Hello folks, how was the weekend??? I had a nice lazy weekend, didn’t do much except completing one whole season of ‘Pretty Little Liars’. Have guys seen it, if so lemme know in the comments below, whose  your favorite, not amongst the girls but Boys.

Ok, now coming back to our post, this was again an improvised dish like Vermicelli Arrabbiata (Click ‘here’ for the recipe) last time, with the  ingredients available at home. I love the flavor and aroma of Kasoori Methi so substituted curry leaves with it, and yes the outcome was Lip Smacking!!!

INGREDIENTS:-

Eggs : 4 Hard Boiled Oil/Ghee: 3 Tbsp Cumin Seeds: 1/2 Tsp Onions: 1 Cup Sliced Ginger: 1/2 inch Grated Garlic: 2 Cloves Grated Tomato Puree: 1/2 Cup (you can use chopped tomatoes as well)

Salt: to taste Red Chilly Powder: to taste Turmeric Powder: 1/2 Tsp + a pinch Kasoori Methi: 2 Tsp Garam Masala: 1/2 tsp Black Pepper: a pinch Water: 1/4 Cup if required. Sugar (Optional): a Pinch

SERVINGS:-

This quantity will serve 2 people.

METHOD:-

• Cut boiled eggs into halves, sprinkle slat, pepper and little turmeric over it.

• Heat 1 Tbsp oil/ghee in a pan and shallow fry eggs for both the sides. Keep aside (if you feel like, can pick up one and eat just like that, it tastes awesome!!)

• In a deep pan/wok/kadhai, heat rest of the oil/ghee, add the cumin seeds and let it crackle.
• Add onions, ginger, garlic and a pinch of salt, cook till onions turn slightly brown.

• Add all the dry spices.

• Mix well and add the tomato puree. Cook for 5-6 mins on medium flame, add water if required. (My Tomato puree was a little sweet and I love the flavor, if you want, you can add a pinch of sugar at this point)

• Carefully add the fried eggs in this masala, mix with light hands, cover the lid and cook on slow flame for 4-5 mins.

• Switch off the flame transfer the Egg Roast in serving bowl.

• Serve hot with Parantha, Roti or steamed rice.

And we licked our platter clean : ) That’s it for now guys, do subscribe for more update. BBye Take Care.

Kasoori Egg Roast     INGREDIENTS:- Eggs : 4 Hard Boiled Oil/Ghee: 3 Tbsp Cumin Seeds: 1/2 Tsp Onions: 1 Cup Sliced Ginger: 1/2 inch Grated Garlic: 2 Cloves Grated Tomato Puree: 1/2 Cup (you can use chopped tomatoes as well) Salt: to taste Red Chilly Powder: to taste Turmeric Powder: 1/2 Tsp + a pinch Kasoori Methi: 2 Tsp Garam Masala: 1/2 tsp Black Pepper: a pinch Water: 1/4 Cup if required. Sugar (Optional): a Pinch SERVINGS:- This quantity will serve 2 people. METHOD:- Cut boiled eggs into halves, sprinkle slat, pepper and little turmeric over it. Heat 1 Tbsp oil/ghee in a pan and shallow fry eggs for both the sides. Keep aside (if you feel like, can pick up one and eat just like that, it tastes awesome!!) In a deep pan/wok/kadhai, heat rest of the oil/ghee, add the cumin seeds and let it crackle. Add onions, ginger, garlic and a pinch of salt, cook till onions turn slightly brown. Add all the dry spices. Mix well and add the tomato puree. Cook for 5-6 mins on medium flame, add water if required. (My Tomato puree was a little sweet and I love the flavor, if you want, you can add a pinch of sugar at this point) Carefully add the fried eggs in this masala, mix with light hands, cover the lid and cook on slow flame for 4-5 mins. Switch off the flame transfer the Egg Roast in serving bowl.