Egg Butter Masala
Boiled eggs simmered in a delicious and flavorsome butter masala gravy aka Makhani gravy. Serve this with rice, roti, paratha or flavored rice dishes
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- 3 to 4 hard boiled eggs
- 2 tbsp butter
- ¾ cup onions , cubed
- 1 cup tomatoes , ripe , deseeded
- 3 medium garlic cloves
- ½ inch ginger peeled
- 10 cashew nuts
- salt as needed
- ¾ tsp red chili powder
- turmeric as needed
- 2 cloves
- 2 cardamoms / elaichi
- 1 stick cinnamon small
- ½ to ¾ tsp garam masala
- ½ tsp coriander powder (optional)
- ¼ tsp kasuri methi
How to make the recipe
- Prick the boiled eggs with a fork and saute them in 1 tbsp hot butter until golden. Remove to a bowl and keep aside.
- In the same pan, saute onions, cashews, ginger, garlic, tomatoes and salt on a medium to high flame.
- When the tomatoes turn mushy, add chili powder and turmeric. Saute until the tomatoes break down and turn mushy. Cool completely and blend with ¾ cup water.
- Heat 1 tbsp butter and add cinnamon, cardamoms and cloves.
- Pour the puree to the pan and add little more water to bring the gravy to a consistency.
- Cook until the gravy turns slightly thick. Add garam masala and coriander powder, cook until you see traces of fats visible on the gravy.
- Add kasuri methi, fried eggs and mix well. Taste test and adjust salt or garam masala to your taste. Cook covered for 2 to 3 mins. If you want you may add cream.
- Garnish with coriander leaves.
NUTRITION (estimation only)
Calories: 213kcal | Carbohydrates: 11g | Protein: 9g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 207mg | Sodium: 140mg | Potassium: 374mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1316IU | Vitamin C: 14mg | Calcium: 54mg | Iron: 2mg
