Egg Ghee Roast

Ingredients

• 1 cinnamon stick (small)
• 3 cloves
• 1 tsp fennel seeds
• 0.5 tsp peppercorns
• 0.25 tsp fenugreek seeds
• 0.5 tsp cumin seeds (for dry roasting)
• 1.5 tsp coriander seeds
• 0.5 handful curry leaves (for dry roasting)
• 6 Kashmiri chilies (soaked in hot water)
• 6 garlic cloves
• 10 cashews
• 0.5 tsp tamarind paste (mixed with 50 ml water)
• 50 ml water (for blending with tamarind paste)
• 1 tsp oil (for scrambling the eggs)
• 5 eggs
• 1 tsp salt (for the eggs)
• 1 tbsp ghee
• 0.5 tsp cumin seeds (for the onion masala)
• 1 onion (medium, finely chopped)
• 0.5 tsp salt (for the onion masala)
• 0.5 handful curry leaves (for sautéing with the onion)
• 200 ml water (for the masala)

Steps

1. 1

   Place a pan over medium heat. Add the cinnamon stick, cloves, fennel seeds, peppercorns, fenugreek seeds, ½ teaspoon cumin seeds, coriander seeds, and ½ handful of curry leaves.

2. 2

   Dry-roast the spices and curry leaves over medium heat for about 3 minutes, until fragrant. Transfer them to a blender and grind to a fine powder. Set the roasted spice powder aside.

3. 3

   Add the soaked Kashmiri chilies, garlic cloves, cashews, tamarind paste, and 50 ml water to the same blender jar.

4. 4

   Blend until the ingredients form a smooth paste. Set the chili-cashew paste aside.

5. 5

   Return the pan to medium heat and add 1 teaspoon oil.

6. 6

   Crack the eggs into the pan and add 1 teaspoon salt. Scramble the eggs over medium heat for about 3 minutes, then transfer them to a plate and set aside.

7. 7

   Add the ghee to the same pan, followed by ½ teaspoon cumin seeds, the finely chopped onion, ½ teaspoon salt, and the remaining ½ handful of curry leaves.

8. 8

   Sauté for about 5 minutes, until the onions turn golden brown.

9. 9

   Add the ground chili-cashew paste and the roasted spice powder to the pan.

10. 10

    Pour in 200 ml water and mix well to combine the paste, spices, and onion mixture.

11. 11

    Cover the pan and cook for about 5 minutes, until the masala thickens and the oil begins to separate.

12. 12

    Add the scrambled eggs back to the pan. Mix until the eggs are thoroughly coated in the masala, then serve.

Notes

The source describes the finished dish as spicy yet flavorful, with sweetness from the caramelized onions. The stated nutrition is approximately 400 kcal, 20 g protein, 16 g carbohydrates, and 30 g fat per serving.

Nutrition per serving

• main
• South Asian
• spicy
• egg-based
• ghee
• stovetop
• scrambled eggs
• gluten-free