Egg Butter masala is a delicious creamy curry which is mildly spiced. Makhani recipe or butter masala is usually made with paneer or chicken. Making it with egg is uncommon, but surely a great one for those who love eggs .... .
INGREDIENTS
Hard boiled eggs - 4
Onion - 2
Tomato - 2 pureed
Ginger garlic paste - 1 tbsp
Green chilies - 2 slit
Cumin seeds - 1/2 tsp
Bay leaves - 1
Kashmir chili powder - 2 tsp
Coriander powder - 1 tsp
Cashewnuts - 10
Fresh cream - 1/2cup
Butter - 3 tbsp or more
Salt
Kasuri methi crushed (half tsp)
Coriander leaves
Method:
Heat 2 tsp butter in a pan.
Prick boiled eggs with fork few times. Roast them until golden. Eggs roasted in butter taste and smell very good. Set these aside.
To the same pan, Add cumin seeds and bay leaf. Then add ginger garlic paste and green chilies. When done add onions, tomatoes, cashews and salt. Saute on a high to medium flame until tomatoes turn soft and mushy.
Switch off the gas. After cooling, grind the sauted onion tomato mixture by adding 1 cup water.
Heat the kadai again. Add 2 tablespoon butter and simmer the gravy for 10 minutes.
When the gravy is done, add kashmir chili powder, coriander powder and salt. Mix well and let it cook for few minutes.(can add half a cup of water if required).Now add the fresh cream and give a fine mix. Check for salt. Add the toasted egg into the butter masala and sprinkle crushed kasuri methi over it. Garnish with chopped coriander leaves.Serve hot along with chapathi, nan, roti...
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