Kerala Egg Roast (Mutta Roast)

This is another favorite recipe using only a few ingredients and even fewer Indian spices. I could have sworn I had this post up already, but when I went to find it, I couldn’t! The difference between this dish and a traditional egg curry is that there is much less liquid gravy. The onions in this dish really soak up the spices and tomato sauce, making for a very thick gravy that is finger-lickin’ good. I love serving this dish with a warm, flaky, buttery paratha, but you can always serve it with naan or rice.


6 eggs, boiled and peeled
1 medium yellow or red onion (yellow onion will soften better for this recipe), thinly sliced
4-6 cloves garlic, chopped
1 inch ginger, finely chopped
1-2 tsp red chili powder (adjust according to your heat preference)
1-2 tsp turmeric
2 tablespoons garam masala
1 14-oz. can tomato sauce or crushed tomatoes
Curry leaves (optional)
Oil (I use coconut oil)

1. In a large skillet, heat oil and sauté onions and ginger until onions are translucent.
2. Add garlic, curry leaves, salt. Sauté.
3. Add the chili powder, turmeric, and garam masala and mix well. Sauté on low-medium heat until spices are darkened and onions cook down further.

4. Add the entire can of tomato sauce (or crushed tomatoes) and mix well. Keeping heat on low-medium, let this simmer for at least 10-15 minutes, mixing frequently, until the sauce is thickened and the color turns from bright red to deep brown. Add salt to taste here.

5. Add in the boiled eggs and mix gently to cover the eggs with the thick gravy. I personally do not like to shred some of the boiled the eggs in, but if this is your jam, by all means go for it.


I hope you enjoy!


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