Duck Egg Roast


4 hardboiled duck eggs
1/4 tsp + 1/4 tsp turmeric powder
1/4 tsp + 1 1/2 tsp kashmiri chilli powder
4 tbsp yogurt, whisked
1 tsp coriander powder
1/2 tsp garam masala
2 medium onions, finely chopped
1 tbsp ginger-garlic paste
1 small tomato, grind to paste
2 1/2 tbsp tomato sauce
2 green chillies, chopped
1 tsp cumin seeds
1 tsp kasuri methi, crushed
salt to taste
2 tbsp coriander leaves, chopped
oil, as required


  1. Remove the shells of boiled eggs and add 1/4 tsp chilli powder and 1/4 tsp turmeric powder and mix well.
  2. Heat little oil in a pan and add the masala coated eggs in that oil and fry for 2-3 minutes at low flame. Remove from the pan, make slits/ cuts and keep it aside.
  3. In a bowl, add whisked yogurt, coriander powder, 1 1/2 tsp kashmiri chilli powder, 1/4 tsp turmeric powder and garam masala and mix well. Keep this masala mix aside.
  4. Heat 2 tbsp oil in another pan and add cumin seeds. When it splutters, add chopped green chillies and saute.
  5. Add finely chopped onions and saute well till light brown.
  6. Add ginger-garlic paste and saute well till the raw smell disappears.
  7. Then add tomato paste and mix well. Add tomato sauce into this and mix well.
  8. Add 1/2 tbsp of water and cook at low flame, stirring, till the oil separates.
  9. Then add the prepared yogurt-masala mix and salt and saute well at low flame till the water dries up and the oil separates.
  10. Now add 1/2-3/4 cup of water, mix well and cook covered for 5 minutes at low flame till the gravy thickens.
  11. Add crushed kasuri methi into this and mix well.
  12. Add the eggs and mix well and cook covered at low flame till the masala is well coated with eggs.
  13. Add chopped coriander leaves and mix well. Serve hot..

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