Ingredients
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8 Nos Quail Egg2 People/ as an appetizer
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1 Table spoon Coconut Oil
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10 Nos Shallot/ Small Onion
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1 Nos OnionChopped finely
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1 Teaspoon Garlic and GingerChopped finely
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1 Teaspoon Turmeric Powder1/2 for egg oil roast & 1/2 for gravy
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2 Table spoon Pepper Powder1 for egg oil roast & 1 for gravy
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1/2 Table spoon Chili Powder
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1 Table spoon Kashmiri Chili Powder
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1/2 Table spoon Fennel Seed Powder
Directions
The eggs are first boiled, then roasted in a pan with aromatic spices like turmeric, black pepper, and curry leaves.
The roasted eggs are then simmered in a savory onion-ginger-garlic sauce, creating a rich and creamy dish. The roasting gives the quail eggs a nice caramelized exterior, while the simmering in the sauce infuses them with even more flavor.
Quail Egg Roast can be served as an appetizer, a side dish with rice or roti, or even as a light main course. It’s a great way to enjoy the unique taste and nutritional benefits of quail eggs in a simple yet delicious preparation.
The combination of roasted eggs in a flavorful sauce makes it a memorable and satisfying Indian-inspired delicacy.
Steps
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1
Done
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Boil the quail eggs in water for 3-4 minutes. Immediately transfer to cold water and peel the shells off. Set the peeled eggs aside. |
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2
Done
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In a pan, heat oil over medium heat. Add the turmeric powder, 1 tsp black pepper powder and salt. Let the spices roast for 1 minute. |
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3
Done
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Add the peeled quail eggs and roast them for 5 minutes, turning occasionally, until lightly browned. Remove and set aside. |
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4
Done
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In the same pan, heat more oil. Add the chopped Onions & Shallots and salt. Sauté for 4-5 minutes until the onions are golden brown. |
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5
Done
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Add the chopped ginger-garlic and sauté for 1 minute until fragrant. |
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6
Done
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Add the semi-roasted quail eggs and mix well. |
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7
Done
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Add spices : |
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8
Done
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Add salt as needed |
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9
Done
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Mix well all the masala sort for 3 minutes |
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10
Done
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Add 1/2 cup of water to the masala and boil it to get a creamy texture. |
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11
Done
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Add remaining Pepper powder and Roast well |
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12
Done
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8. Finally, garnish with chopped coriander leaves and curry leaves. |
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