Preparation time
- Total: Approximately 60 minutes
- Preparation: 15 minutes
- Cooking: 45 minutes
Ingredients
- 4 Whole Eggs
- 3 Tomatoes - finely chopped
- 2 Onions - finely chopped
- 6 cloves Garlic
- 1/4 inch Ginger
- 6 tablespoon Butter
- 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
Instructions
- 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
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- Indian
- Lunch
- Eggetarian