This egg pepper roast is delightful Indian curry packed with bold flavors and a tantalizing taste.
This versatile curry is protein rich, versatile and has a distinct flavor that you’ll want to go back to again and again.
Excited and ready to give this recipe a try? Here’s all you need to know about it before you do.
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Ingredients For the Recipe
To make the egg pepper roast curry, you’ll need two sets of ingredients.
For the eggs
- Eggs (boiled): 2
- Pepper powder (crushed): 1 tbsp
- Turmeric powder: A pinch
- Salt: ½ tsp
- Oil: 1 tbsp
For the curry
- Oil: 1 tbsp
- Mustard seeds: 1 tsp
- Fennel seeds: ½ tsp
- Cinnamon: 1 inch
- Cloves: 2-3
- Curry leaves: 8-10
- Onion (finely chopped): ¼ cup
- Tomatoes (finely chopped): ¼ cup
- Turmeric powder: A pinch
- Black pepper powder: 1 tbsp
- Coriander powder: 1 tbsp
- Cumin powder: ½ tbsp
- Salt: 2 teaspoon or as per taste
- Water: ¼ cup
- Prepared eggs
- Coriander leaves (chopped): For garnish
How to Make the Egg Pepper Roast
Once you have prepped all your ingredients, here’s what you’ll need to do to prepare the curry.
Cut the boiled eggs in half.
Heat oil in a pan. Add the turmeric powder and black pepper powder. Saute.
Place the sliced boiled eggs face down on the pan. Let it cook for 1-2 minutes.
Then flip them and cook the other side. Sprinkle salt and mix. Keep them aside.
Next, in the same pan, add the oil to make the curry. Once it’s hot, add the whole spices and saute. Add the curry leaves and saute.
Next, add the onions and saute. Cook for 2 minutes.
Add in the tomatoes next and saute. Cook for 1 minute.
Add the powdered spices next and saute. Cook for 2 minutes.
Next, add in the water and let the curry simmer.
Add the prepared eggs and coat it with the curry.
Garnish with chopped coriander leaves and serve hot with rice or paratha of your choice.
Frequently Asked Questions
Boiled eggs are the hero ingredient for this recipe, but you can surely give this curry your own take and add in some more veggies of your choice.
Chopped potatoes are an excellent choice, and so are sliced mushrooms and bell peppers.
You sure can! Much like other Indian curries, you can prepare the curry base in advance and refrigerate it for 5-7 days.
If you want the curry base to last longer, you can freeze it too.
Then, when you want to put the curry together, all you need to do is get the boiled eggs ready and combine everything together.
The best way to store any leftovers that you may have is to cover the bowl with a lid or transfer everything to an airtight container and refrigerate it.
While most other curries can last up to 3 days, it is best to consume the leftover egg curry within a day.
This is because the curry contains halved boiled eggs, which can end up ruining the texture and aesthetic appeal of the curry if stored for too long and then reheated.
Tips & Tricks to Make the Egg Pepper Roast
While putting this curry together is super easy, you might want to take note of these little tips and tricks too!
- This egg pepper roast curry is meant to be on the thicker side, but if you want to make the consistency of the curry slightly more runny, you can add a bit of water into it and let it simmer for a few minutes.
- To make this curry even more spicy and flavorful, you can add some chopped or sliced green chillies into it along with the whole spices.
- If you don’t have the whole spices that the recipe calls for, you can just use some garam masala powder instead.
- Another great idea is to add a bit of whisked yogurt into the curry mixture and let it simmer for a few minutes, stirring continuously. This will add some more flavor to the curry and will also make its texture a bit more runny.
- If you’re concerned about the boiled eggs falling apart while you’re mixing the curry, you can choose to leave the boiled eggs whole instead of slicing them and then adding them in.
- If you’re doing this, you may want to use a fork to prick holes into the whole hard boiled eggs before you add them into the curry. Doing this will ensure all the flavors and spices get well into the eggs too.
Serving Ideas & Suggestions
Like most Indian curries, egg pepper roast can be teamed up with some naan, parathas or chapatis and served with a salad on an accompaniment on the side.
Since this curry is a bit on the drier side, it tastes perfect with any flatbread. If you’ve made this curry thinner, you can also choose to serve it with some steamed rice.
If you enjoyed trying this flavorful Indian curry and are looking to recreate some more such recipes, here’s a quick list of some handpicked ones you can check out.
- Assamese Style Tomato Egg Curry
- Assamese Boror Tenga: Sour Curry with Fritters
- Alleppey Style Fish Curry with Brown Rice
📖 Recipe
Egg Pepper Roast
Ingredients
Ingredients For the eggs
- 2 Eggs , (boiled)
- 1 tablespoon Pepper powder , (crushed)
- 1 pinch Turmeric powder
- ½ teaspoon Salt
- 1 tablespoon Oil
Ingredients For the curry
- 1 tablespoon Oil
- 1 teaspoon Mustard seeds
- ½ teaspoon Fennel seeds
- 1 inch Cinnamon
- 2-3 Cloves
- 8-10 Curry leaves
- ¼ cup Onion , (finely chopped)
- ¼ cup Tomatoes , (finely chopped)
- 1 pinch Turmeric powder
- 1 tablespoon Black pepper powder
- 1 tablespoon Coriander powder
- ½ tablespoon Cumin powder
- 2 teaspoon Salt
- ¼ cup Water
- 1 bowl Prepared eggs
- 1 stem Coriander leaves, (chopped)
Instructions
- Cut the boiled eggs in half.
- Heat oil in a pan. Add the turmeric powder and black pepper powder. Saute.
- Place the sliced boiled eggs facedown on the pan. Let it cook for 1-2 minutes. Then flip them and cook the otherside. Sprinkle salt and mix. Keep them aside.
- Next, in the same pan, add the oil to make the curry. Once it’s hot, add the whole spices and saute. Add the curry leaves and saute.
- Next, add the onions and saute. Cook for 2 minutes.
- Add in the tomatoes next and saute. Cook for 1 minute.
- Add the powdered spices next and saute. Cook for 2 minutes.
- Next, add in the water and let the curry simmer.
- Add the prepared eggs and coat it with the curry.
- Garnish with chopped coriander leaves and serve hot with rice or paratha of your choice.
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