Egg Rolls in Masala Gravy

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

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Ingredients

  • eggs - 6
  • 3 - onion, chopped (1 onion to be chopped very fine)
  • green chilli paste - 1tsp ginger garlic paste - 1 to 1.5 tsp
  • red chilli powder - 1 to 1.5 tsp
  • cloves - 2
  • elachi - 2
  • cinnamon - 1"stick
  • khus khus paste - 1tsp
  • coconut scrapings - 1tbsp
  • chopped coriander leaves - 1tbsp
  • dhania powder - 1tsp
  • garam masala powder - 1tsp
  • haldi - 1/4 tsp
  • oil - 2 tbsp
  • salt

How to Make Egg Rolls in Masala Gravy

  • Preparation of egg rolls:
  • Heat 2 tsp of oil. Add finely chopped onion and chilli paste. Fry till onion is light brown, add salt. Remove and cool.
  • Break eggs in a bowl, add the onion chilli mix. Whisk well.
  • Pour a ladle of whisked egg on a non-stick pan, spread. Sprinkle few drops of oil.
  • Let it cook for few seconds, slowly fold it like spring roll (do not turn it).
  • Cut the roll into 3 to 4 bricks. Gently press each piece with the back of spoon.
  • Fry it on both sides so that inside is also cooked. Make use of all the egg mixture. Keep aside.
  • Preparation of gravy:
  • Heat remaining oil; add elachi, cinnamon, cloves, chopped onion pieces and fry.
  • Add ginger garlic paste fry till raw smell disappears. Add dhania powder, red chilli powder, haldi and garam masala powder.
  • Fry for 1 to 2 min. Add paste of coconut and khuskhus along with 1/2 cup of water and salt. Let it boil for 1 to 2 min.
  • Reduce heat and drop the omelette pieces into the gravy slowly. Stir gently. Let it simmer for few seconds.
  • Sprinkle chopped coriander leaves and remove from heat. Can be served with chappathi, puri or even with plain rice or fried rice.

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