Egg Butter Masala recipe
Ingredients
For the Masala Paste:
1) 4-5 medium-sized tomatoes
2) A handful of fresh coriander (with stems)
3) 2-inch piece of ginger
4) 10-12 garlic cloves
5) 5-7 green chilies
6) 2 teaspoons Kashmiri red chili powder
7) 1 tablespoon coriander powder
8) ½ teaspoon roasted cumin powder
9) 15 cashews (soaked in warm water for 10 minutes)
For the Eggs:
10) 10-11 boiled eggs
11) 1-2 pinches of salt
12) ¼ teaspoon turmeric powder
13) ¼ teaspoon Kashmiri red chili powder
14) 1 teaspoon oil
15) 1 teaspoon butter
16) Finely chopped fresh coriander (for garnish)
For the Gravy:
17) 2-3 tablespoons butter
18) 2 teaspoons oil
19) 1 teaspoon cumin seeds
20) 4-5 green cardamom pods
21) 1 small piece of cinnamon stick
22) 4-5 green chilies (finely chopped)
23) 1 tablespoon chopped ginger
24) 2 tablespoons chopped garlic
25) 4 medium-sized onions (finely chopped)
26) ¼ teaspoon turmeric powder
27(½ teaspoon Kashmiri red chili powder
28) Water (as needed to adjust consistency)
For the Final Touch:
29) 1 teaspoon salt (or to taste)
30) ¼ teaspoon sugar
31) 1 to 1.5 cups warm water (to adjust gravy consistency)
32) 1 tablespoon fresh cream (or whipped cream from milk)
33) 1 teaspoon roasted and crushed kasuri methi
34) ¼ teaspoon garam masala powder
35) Fresh coriander (for garnish)
36) Green chilies (for garnish)
Let’s Start Recipe
Today, we’re going to make a **delicious and flavorful Egg Butter Masala**. This is much better than any restaurant version and has a rich, creamy taste. You can serve it with parathas, and rice**. It’s an absolute treat for your taste buds. Let’s get started with the recipe!
Step 1: Preparing the Masala Paste
We begin by preparing the masala paste for the gravy. In a **blender jar**, add :
4-5 medium-sized tomatoes
A handful of fresh coriander (including stems for extra flavor)
2-inch piece of ginger
0-12 garlic cloves
5-7 green chilies
2 teaspoons Kashmiri red chili powder (for color and mild heat)
1 tablespoon coriander powder
½ teaspoon roasted cumin powder
15 cashews (soaked in hot water for 10 minutes)
Grind all of these ingredients into a fine paste without adding water. Set the paste aside for later.
Step 2: Frying the Eggs
In a pan, heat **1 teaspoon oil** and add **1 teaspoon butter**. Let the butter melt on low flame.Add **10-11 boiled eggs** to the pan. Make small cuts on each egg to prevent them from bursting while frying.
Sprinkle **1-2 pinches of salt**, **¼ teaspoon turmeric powder**, and **¼ teaspoon Kashmiri chili powder** over the eggs.
Fry the eggs on **low to medium flame** for about **3-4 minutes**, ensuring the eggs are coated evenly and become slightly crispy on the outside.Once done, sprinkle **some finely chopped coriander** and mix well. Turn off the flame and set the eggs aside.
Step 3: Making the Gravy
In the same pan, add **2-3 tablespoons butter** and **2 teaspoons oil** (to prevent the butter from burning).
Let the butter melt on low flame, then add:
1 teaspoon cumin seeds
4-5 green cardamom pods
1 small piece of cinnamon stick
Let the spices crackle on low flame for a few seconds. Add **4-5 finely chopped green chilies**, **1 tablespoon chopped ginger**, and **2 tablespoons chopped garlic**.
Sauté for **1-1.5 minutes** on low to medium flame.Next, add **4 finely chopped medium-sized onions** and fry them on **medium-high flame** until golden brown (approximately **7-8 minutes**). Stir constantly to avoid uneven frying.
Step 4: Adding Spices
Once the onions are golden, lower the flame and add:
* **¼ teaspoon turmeric powder*** **½ teaspoon Kashmiri red chili powder*** Add a little water to prevent the spices from burning.
Let the spices cook together for **1 minute**. Then add the **tomato-cashew paste** we made earlier. Stir well to combine everything.
Cook on **medium flame**, and if needed, add a little more water from the blender jar to ensure nothing is wasted.
Cook the paste for about **10-15 minutes**, stirring frequently, until the oil separates from the masala.
Step 5: Adjusting the Gravy
Now, add **1 teaspoon salt** and **¼ teaspoon sugar** to balance the flavors.
Cook the gravy for another **5 minutes**, stirring occasionally.
Adjust the gravy’s consistency by adding **1 to 1.5 cups of warm water**. Check the consistency and make sure it’s not too thick or too thin.Taste and adjust the salt and chili to your preference
Step 6: Adding the Eggs
Add the **fried eggs** into the gravy and stir gently to coat them in the masala.Cook for **4-5 minutes** on low to medium flame.To enhance the flavor, add **1 tablespoon butter** and mix it in for extra creaminess.
Step 7: Final Touches
Now add **1 tablespoon fresh cream** (or whipped cream from milk) and **1 teaspoon roasted crushed kasuri methi**.
Finish by adding a handful of **fresh coriander** and **¼ teaspoon garam masala powder**.Stir everything gently and cook for another **1-2 minutes**.
Step 8: Serving
Your **Egg Butter Masala** is now ready! Serve it hot with paratha, and rice. Garnish with some **fresh coriander, green chilies**, and a drizzle of **fresh cream** for that perfect restaurant-style dish.
Tip
This is an incredibly easy and quick recipe that can be made for family meals or special occasions. **Try it once**, and I’m sure you’ll love it! If you liked this recipe, don’t forget to **like, share**, and **comment** to let me know how it turned out.
Thank You….♥️