@ral_livezy: Egg Ghee Roast Recipe by Udhay Ingredients: To a pan on medium heat, add: 1 small cinnamon stick 3 cloves 1 tsp fennel seeds ½ tsp peppercorns ¼ tsp fenugreek seeds ½ tsp cumin seeds 1½ tsp coriander seeds ½ handful of curry leaves Dry roast the spices for about 3 minutes until fragrant. Transfer them to a blender, grind into a fine powder, and set aside. To the same blender jar, add: 6 soaked Kashmiri chillies 6 garlic cloves 10 cashews ½ tsp tamarind paste with 50ml water Blend everything into a smooth paste and set aside. To the same pan on medium heat, add 1 tsp oil. Add 5 eggs 1 tsp salt Scramble them, and set aside. Now, to the same pan Add 1 tbsp ghee ½ tsp cumin seeds 1 medium onion, finely chopped ½ tsp salt ½ handful of curry leaves Sauté until the onions turn golden brown. Add the ground chilli cashew paste and the roasted spice powder Pour in 200ml water Mix well Cover, and cook until the masala thickens and the oil begins to separate. Finally, add the scrambled eggs, mix everything together until well coated in the masala, and it’s ready to serve! Nutrition (serves 2) Calories per serve – 400 Protein – 20g Carbs – 16g Fats – 30g

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Tuesday 25 August 2026 00:26:24 GMT