Ingredients
- 8 Nos Quail Egg2 People/ as an appetizer
- 1 Table spoon Coconut Oil
- 10 Nos Shallot/ Small Onion
- 1 Nos OnionChopped finely
- 1 Teaspoon Garlic and GingerChopped finely
- 1 Teaspoon Turmeric Powder1/2 for egg oil roast & 1/2 for gravy
- 2 Table spoon Pepper Powder1 for egg oil roast & 1 for gravy
- 1/2 Table spoon Chili Powder
- 1 Table spoon Kashmiri Chili Powder
- 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
1 Done | 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. |
2 Done | 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. |
3 Done | Add the peeled quail eggs and roast them for 5 minutes, turning occasionally, until lightly browned. Remove and set aside. |
4 Done | 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. |
5 Done | Add the chopped ginger-garlic and sauté for 1 minute until fragrant. |
6 Done | Add the semi-roasted quail eggs and mix well. |
7 Done | Add spices : |
8 Done | Add salt as needed |
9 Done | Mix well all the masala sort for 3 minutes |
10 Done | Add 1/2 cup of water to the masala and boil it to get a creamy texture. |
11 Done | Add remaining Pepper powder and Roast well |
12 Done | 8. Finally, garnish with chopped coriander leaves and curry leaves. |
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