Butter Egg masala Recipe
Prep: 15 mins
Cook: 30 mins
Yields: 4 people
Hard boil 8 eggs adding a pinch of salt in water. Boil it for 10-12 mins approx. Let them cool & peel it.
Now take a pan & put 2 tbsp of butter in it. Shallow fry boiled eggs in butter till they turn golden.
Take them in a plate, poke it carefully with skewer or fork & keep it aside. now put cumin seeds in butter.
Let them crackle & add onions and tomatoes. saute them.
Add cashew nuts & keep sauteing. after 5 mins approx when tomatoes start getting soft & mushy then turn off the flame & transfer this onions tomato cashew mixture in a grinder.
Make a paste of it & keep it aside. Now put remaining butter in the pan and add paste in it.
Keep it stirring. add kashmiri red chilli powder, red chilli powder (if you want a spicy taste), garam masala powder, coriander powder & salt.
Keep on stirring so the paste does not stick to the bottom. Once paste start thick add water & mix it nicely.
Let the gravy boil then add fresh cream & eggs. keep flame on low & cover the pan with lid. let gravy cook with eggs for 5-7 mins.
Adjust salt if required. Turn off the flame after 7-8 mins & garnish with coriander leaves.
Creamy, spicy egg butter masala is ready. Serve it hot with chapati or rice.