Kerala Egg Roast (Mutta Curry, High Protein)
Serves 2
5 mins prep
20 mins cook
25 mins total
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!
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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.
