Egg Ghee Roast Masala | अंडा घी रोस्ट मसाला | Mangalore Egg Curry | Chef Ranveer Brar

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil offers a healthier fat option while butter is more budget-friendly.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried coriander

Parsley can provide a fresh taste, while dried coriander is cost-effective.

Start by taking onions and adding them into the clarified butter (ghee).

Chop some coriander leaves while the onions soften slightly.

Add black peppercorns and black cardamom to the onions and sauté them together.

For the egg ghee roast, use water instead of stock.

Add 7-8 pieces of cashews to the mixture, which is important for ghee roast.

Soak Byadgi chilies overnight in water; they are known for low heat and good color.

Roast the Byadgi chilies separately in ghee with garlic, not adding cashews to the chili paste.

Soak tamarind separately for its pulp or add it directly to the stock to save time.

Strain the mixture to thicken the gravy using onion and cashew paste along with the masala.

Use a lot of ghee for the ghee roast, and add a cinnamon stick for whole spices.

Add the chili paste to the mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens