EGG ROAST | DIM'ER ROAST
INTRODUCTION:
Welcome to CuisineGhar kitchen.
This is our first solo egg curry recipe, which we made after 1year & six months. We tried to make the egg recipe restaurant-style so that when you eat, you feel like a premium recipe even without using any expensive ingredients. Hope you like the recipe and the presentation.
SERVING: 6 serving
COOKING TIME: 45min (approx.)
CALORIES COUNTS: Calories 150 (approx.) / 1egg
INGREDIENTS:
INTRODUCTION:
Welcome to CuisineGhar kitchen.
This is our first solo egg curry recipe, which we made after 1year & six months. We tried to make the egg recipe restaurant-style so that when you eat, you feel like a premium recipe even without using any expensive ingredients. Hope you like the recipe and the presentation.
SERVING: 6 serving
COOKING TIME: 45min (approx.)
CALORIES COUNTS: Calories 150 (approx.) / 1egg
INGREDIENTS:
- egg- 6pcs
- sugar-½Tbsp
- white oil- ½cup
- lemon juice- 1tsp
- fried onion- 100g
- onion paste- 100g
- cumin powder- ½Tbsp
- tomato ketchup- ?cup
- milk (lukewarm)- ½cup
- coriander powder- ½Tbsp
- ginger & garlic paste- 2Tbsp
- salt- ½ Tbsp & 2pinces (as to taste)
- turmeric powder- ½Tbsp & 2pinces
- red chilli powder- ½Tbsp & 2pinces
special roast masala:
- cloves- 10pcs
- bay leaves- 2pcs
- mace (jaitri)- ½portion
- black cardamoms- 2pcs
- green cardamoms- 10pcs
- cinnamon stick- 1½” long
- nutmeg (jaiphal)- ½portion
- white pepper seeds- 15pcs
- caraway seeds (shah jeera)- 1tsp
DIRECTIONS:
At first, boil the eggs in water for 15min. Remove the egg shells and make 2-3 slits on the egg surface so that the masala can enter inside the eggs.
Marinate the eggs with salt, turmeric powder and red chilli powder (2pinches each). Fry in hot while oil (½cup) for 1min on medium heat and keep it aside.
Slice onions (100g) and fry in medium gas fame/heat oil for 10min or until golden brown. Keep it aside to cool down.
On a dry pan, please roast the whole garam masala mentioned above for 90sec to make a special roast masala powder. Cool down the roasted whole garam masala and then grind the masala in a grinder and make a powder and keep it aside.
Take lukewarm milk (½cup) in a small bowl and add lemon juice (1tsp), stir with a spoon and keep it aside to cool down. Make a paste of the fried onions with the milk in a grinder. Keep it aside.
Take another bowl, add onion paste (100g), ginger & garlic paste (2Tbsp), tomato ketchup (?cup), salt (½Tbsp or as to taste), turmeric powder (½Tbsp), red chilli powder (½Tbsp), cumin powder (½Tbsp), coriander powder (½Tbsp), sugar (½Tbsp), mix all the ingredients nicely with a spoon and keep it aside.
On the remaining leftover white oil, fry the masala paste for 5min, which was made earlier. Add water (½cup) and cook the masala further for 5min. Add fried onions and milk paste and cook for 3-4min. Add roasted masala powder (1tsp) and mix with the gravy. Add fried eggs and cook for 2-min. Add water (½cup), mix the gravy nicely and cover with a lid and cook on medium gas flame/heat for 5-6min.
Open the lid, gently stir the gravy and eggs together. Add roasted masala powder (½tsp) and gently mix in the gravy. Add small amount of fried onions and mix with the gravy. Egg Roast or Dim’er Roast is ready to serve.
TIP:
If you use a lemon slice when boiling egg, it helps easily to peel the shell of hard-boiled eggs.
At first, boil the eggs in water for 15min. Remove the egg shells and make 2-3 slits on the egg surface so that the masala can enter inside the eggs.
Marinate the eggs with salt, turmeric powder and red chilli powder (2pinches each). Fry in hot while oil (½cup) for 1min on medium heat and keep it aside.
Slice onions (100g) and fry in medium gas fame/heat oil for 10min or until golden brown. Keep it aside to cool down.
On a dry pan, please roast the whole garam masala mentioned above for 90sec to make a special roast masala powder. Cool down the roasted whole garam masala and then grind the masala in a grinder and make a powder and keep it aside.
Take lukewarm milk (½cup) in a small bowl and add lemon juice (1tsp), stir with a spoon and keep it aside to cool down. Make a paste of the fried onions with the milk in a grinder. Keep it aside.
Take another bowl, add onion paste (100g), ginger & garlic paste (2Tbsp), tomato ketchup (?cup), salt (½Tbsp or as to taste), turmeric powder (½Tbsp), red chilli powder (½Tbsp), cumin powder (½Tbsp), coriander powder (½Tbsp), sugar (½Tbsp), mix all the ingredients nicely with a spoon and keep it aside.
On the remaining leftover white oil, fry the masala paste for 5min, which was made earlier. Add water (½cup) and cook the masala further for 5min. Add fried onions and milk paste and cook for 3-4min. Add roasted masala powder (1tsp) and mix with the gravy. Add fried eggs and cook for 2-min. Add water (½cup), mix the gravy nicely and cover with a lid and cook on medium gas flame/heat for 5-6min.
Open the lid, gently stir the gravy and eggs together. Add roasted masala powder (½tsp) and gently mix in the gravy. Add small amount of fried onions and mix with the gravy. Egg Roast or Dim’er Roast is ready to serve.
TIP:
If you use a lemon slice when boiling egg, it helps easily to peel the shell of hard-boiled eggs.
