Egg Butter Masala Recipe
Egg Butter Masala (Egg Makhani) is similar to Paneer butter masala. The butter masala is a delicious creamy curry which is mildly spiced. To the same gravy you can either add paneer or boiled eggs. Since it is mildly spiced, it can even be given to kids along with plain rice or rotis. The creaminess to this gravy is due to the addition of cashew-nuts. You can even add fresh cream instead of cashew nut paste. This dish is ideal to serve for dinner parties along with jeera rice or butter garlic naan. Eggs are rich in protein 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.
Serve Egg Butter Masala with Whole Wheat Lachha Paratha and Jeera Rice.
You can also try other Egg recipes like
15 M
45 M
60 M
4 Servings
Ingredients
- 4 Whole Eggs
- 3 Tomatoes , finely chopped
- 2 Onions , finely chopped
- 6 cloves Garlic
- 1/4 inch Ginger
- 6 tablespoon Butter (Salted)
- 1 Bay leaf (tej patta)
- 1 teaspoon Red Chilli powder
- 1 tablespoon Garam masala powder
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
- 20 Cashew nuts
- 1 tablespoon Ginger Garlic Paste
- Salt , to taste
How to make Egg Butter Masala Recipe
To begin with Egg Butter Masala, soak cashew nuts in hot water for 30 minutes. After 30 minutes drain the water and retain the cashew nuts.
Boil the eggs and after cooling, crack and discard the shell. Keep them aside.
In a kadhai, add 2 tablespoon butter. After the butter melts, add onion and fry till onion turns pinkish. Add tomato and saute till tomato turns mushy.
Add garlic, ginger and saute till raw smell of garlic goes away. Add the boiled cashew nuts and mix.
Switch off the gas. After cooling, grind the sauteed 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 bayleaf and ginger garlic paste and fry for 1 minute.
Add the gravy and mix everything well. Add 2 tablespoons butter and simmer the gravy for 10 minutes.
Add chili powder, garam masala, 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.
Serve Egg Butter Masala with Whole Wheat Lachha Paratha and Jeera Rice.
