Egg butter masala is a mildly spiced creamy gravy with boiled eggs. The egg makhani dish tastes delicious and can be made for any occasions. Egg makhanwala is like paneer butter masala. Butter masala is a delicious creamy curry which is mildly spiced. To the same gravy you can either add paneer and make paneer makhani or marinated chicken and make butter chicken.
Since it is mildly spiced, it can even be given to kids along with jeera rice or rotis. The creaminess to this gravy is due to the addition of cashewnuts. You can add fresh cream instead of cashewnut paste. This dish is ideal to serve for dinner parties along with jeera rice or butter garlic naan.
You might also like egg shakshuka recipe.
Eggs are rich in proteins and vitamins and hence this creamy yummy curry is ideal to serve not just to kids, but to everyone in your family. Weight watchers can discard the egg yolk while eating the dish.
You can also butter masala check similar recipes like butter chicken and paneer butter masala.
Ingredients to make egg makhana:
- Eggs: Boiled eggs are used in this egg curry recipe.
- Vegetables: Onions and tomatoes are added in this creamy butter egg curry.
- Garlic: Minced garlic is added in this recipe.
- Ginger: Ginger is peeled and crushed and then it is added to the recipe.
- Spices: Bay leaf, red chili powder, garam masala and kasuri methi are the spices added to make this delicious buttery egg curry.
- Cashewnuts: Few cashewnuts are added to make the curry creamy.
- Butter: Butter is added to the recipe while sautéing onions and tomatoes.
How to make egg butter masala?
- Soak cashewnuts in hot water for 30 minutes. After 30 minutes drain the water and retain the cashewnuts.
- Boil the eggs and after cooling, crack and discard the shell.
- In a kadai, add 2 tablespoon butter.
- After butter melts, add onion and fry till it turns pinkish. Add tomato and sauté till tomato turns mushy.
- Add garlic, ginger and sauté till raw smell of garlic goes away.
- Add the boiled cashewnuts and mix.
- Switch off the gas. After cooling, grind the sautéed onion tomato mixture by adding 1 cup water.
- Strain this gravy by passing through a strainer. While passing through a strainer, take a spoon and keep on pressing the contents against the strainer.
- Let the entire gravy pass through. Only seeds of tomato will remain on strainer as a residue which you can discard.
- Heat the kadai again, add 1 tablespoon butter.
- Add bay leaf and ginger garlic paste and fry for 1 minute.
- Add the gravy and mix well.
- Add 2 tablespoon butter and simmer the gravy for 10 minutes.
- Add chili powder, garam masala and kasuri methi and mix well.
- Finally add the boiled eggs and simmer for 5 minutes. Add salt to taste.
- Garnish with chopped coriander leaves or fresh cream if you wish.
Egg Butter Masala
Ingredients
- 4 eggs
- 2 medium tomatoes finely chopped
- 2 medium onions finely chopped
- 6 garlic pods minced
- 1/4 inch ginger peeled and chopped
- 1 bay leaf
- 1 teaspoon red chili powder
- 1 tablespoon garam masala
- 1 teaspoon kasuri methi
- 20 cashewnuts
- 6 tablespoon butter
- 1 tablespoon ginger garlic paste
- To taste salt
Instructions
- Soak cashewnuts in hot water for 30 minutes. After 30 minutes drain the water and retain the cashewnuts.
- Boil the eggs and after cooling, crack and discard the shell.
- In a kadai, add 2 tablespoon butter.
- After butter melts, add onion and fry till onion turns pinkish. Add tomato and sauté till tomato turns mushy.
- Add garlic, ginger and sauté till raw smell of garlic goes away.
- Add the boiled cashewnuts and mix.
- Switch off the gas. After cooling, grind the sautéed onion tomato mixture by adding 1 cup water.
- Strain this gravy by passing through a strainer. While passing through a strainer, take a spoon and keep on pressing the contents against the strainer. 9)Let the entire gravy pass through. Only seeds of tomato will remain on strainer as a residue which you can discard.
- Heat the kadai again, add 1 tablespoon butter.
- Add bay leaf and ginger garlic paste and fry for 1 minute.
- Add the gravy and mix well.
- Add 2 tablespoon butter and simmer the gravy for 10 minutes.
- Add chili powder, garam masala and kasuri methi and mix well.
- Finally add the boiled eggs and simmer for 5 minutes.
- Add salt to taste.
- Garnish with chopped coriander leaves or fresh cream if you wish.
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Note: This post was published on 5th May 2016 and is republished.
Really tempting egg masala
thanks