Kerala Egg Roast (Mutta Curry, High Protein)
Kerala egg roast masala is one of my favorite Indian breakfast dishes, featuring boiled eggs simmered in an aromatic tomato-based curry sauce. I love it for its rich, spicy, and robust flavors, making it perfect for those who enjoy a hearty and aromatic meal. Plus, it's naturally dairy-free and gluten-free!
Servings: 2 servings
Calories: 381kcal
Ingredients
- 4 eggs boiled, peeled, & cut in half
- 3 tbsp coconut oil
- 3 garlic cloves crushed
- 1 tsp minced ginger
- 1 sprig curry leaves
- 1 red onion sliced
- 1 green chili split in half
- 2 tsp chili powder
- ½ tsp turmeric
- ½ tsp garam masala
- ½ tsp salt
- 1½ tbsp ground coriander (ground cilantro)
- 2 tomatoes diced
- 1 cup water
- fresh cilantro leaves optional
Instructions
- Heat the oil in a large pan, sauté the garlic and ginger for 1 minute. Add the curry leaves, sliced onion and green chili. Reduce heat to medium and cook until the onion is lightly browned and beginning to caramelize, this may take 4-5 minutes with constant stirring.
- Add ingredients chili powder through to salt, continue to sauté for another 2 minutes.
- Add the diced tomatoes and 1 cup water. Simmer, uncovered, for 5 minutes to thicken the gravy.
- Add the boiled eggs and continue to cook for a further 5 minutes or until gravy is at desired thickness. Adjust seasoning to taste.
- Serve with torn fresh cilantro leaves sprinkled on top.
Notes
- Do not over cook the eggs when boiling otherwise the eggs will become grey and tasteless when cooked in the gravy.
- Stir the eggs through the gravy gently without mashing.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 381kcal | Carbohydrates: 12g | Protein: 14g | Fat: 32g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 373mg | Sodium: 826mg | Potassium: 349mg | Fiber: 3g | Sugar: 5g