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Tandoori Egg Tawa Pulao is popular street food in India. It is packed with flavors, spices, and loads of nutrients. You will love this versatile meal that is extremely delicious. Egg Tawa Pulao can be an excellent option for dinner parties as well as a quick fix for a busy day lunch.

It is so fascinating to see those street food videos that go viral. Wherein a small food-stall owner comes up with his unique way of preparing dishes with eggs. I don’t think we can ever get that kind of tasty food in any of the high-end restaurants.

Tandoori Egg Tawa Pulao is a little different from the regular Tawa pulao. Instead of using pav bhaji masala, I have used tandoori masala powder to give it a tandoori effect.

In this post, you will see something similar to that of a street-style Tawa pulao. Once you get the hang of it, you can add your own flavors and ingredients to this lip-smacking and satisfying meal.

Key Ingredients for a Perfect Egg Tawa Pulao

Rice – In most cases, the rice used for a Tawa pulao is always pre-cooked. Feel free to use up any leftover rice from your refrigerator. In case if you are planning to make fresh rice, then remember to refrigerate the rice at least for an hour before adding it to the masala.
Proteins – This can be in the form of meat, eggs, or chicken. As a vegetarian option, you can use, soya chunks, paneer, tofu, cooked beans, etc. It is better to add cooked meat or beans to the Tawa masala.
Vegetables – You can use any kind of vegetables that cook faster, such as capsicum, grated carrot, cooked beans, cooked corn, boiled potatoes, and so on.
Spices – The spices used are the basic ones. Pav Bhaji Masala is used for a regular Tawa pulao. You can customize and use any kind of spice mix according to the flavor of the Tawa Pulao.

Step by step recipe of Tandoori Egg Tawa Pulao

Heat 4 tablespoons of cooking oil along with 1 tablespoon butter in a flat non-stick or cast iron pan and add 1 teaspoon cumin seeds. Once the seeds change color slightly, add 1 cup of finely chopped onion.

Fry onion until it turns light golden (5 minutes) and then add 1 teaspoon ginger & garlic paste, 2 green chilies chopped, ¼ cup chopped mint leaves, and 1 cup finely chopped tomatoes.

Fry for a minute on medium-high heat and then add ¼ teaspoon turmeric powder and 2 tablespoons of tandoori masala powder. Cook the masala on low flame for 5 minutes.

With the help of a potato masher, mash the masala on tawa as it is getting cooked.

Now add vegetables of your choice like sliced capsicum, green peas, boiled potatoes, carrots, etc. The vegetables to be added should be within 1 cup in total.

Fry on high heat for 1 minute and then add ½ teaspoon black pepper powder, and 1 tablespoon lemon juice. Turn the flame to low and cook for 5 minutes by placing the lid.

Push the cooked vegetables to one side of the pan and add a small piece of butter and pour 2 whisked eggs. Scramble it until the eggs are fully cooked and gradually combine with the cooked vegetables in the same pan.

Cook for a minute with vegetables and then add cooked rice little by little. Add only that much rice that is enough for the masala. Then add chopped coriander leaves and chopped boiled eggs.

Stir well and add salt if needed. Note: There is salt present in tandoori masala and rice is also cooked in salt.

To give the rice a tandoori feel, you can add a pinch of red food color. This step is optional.

To fry boiled eggs – Heat butter in a small pan and add 2 teaspoons of tandoori masala powder. Fry the two halves of a boiled egg on all sides for 2 to 3 minutes.

Serve the Tandoori Egg Tawa Pulao hot with fried boiled eggs and chilled raita on the side.