Egg Butter Masala Recipe
A eggetarian Indian recipe with whole eggs, tomatoes - finely chopped, onions - finely chopped. Ready in 1h, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
24 steps- 1
To begin with Egg Butter Masala, soak cashew nuts in hot water for 30 minutes
butter(6 tablespoon)garam masala powder(1 tablespoon)cashew nuts(20) - 2
After 30 minutes drain the water and retain the cashew nuts
cashew nuts(20) - 3
Boil the eggs and after cooling, crack and discard the shell
whole eggs(4) - 4
Keep them aside
- 5
In a kadhai, add 2 tablespoon butter
butter(6 tablespoon) - 6
After the butter melts, add onion and fry till onion turns pinkish
butter(6 tablespoon) - 7
Add tomato and saute till tomato turns mushy
- 8
Add garlic, ginger and saute till raw smell of garlic goes away
cloves garlic(6)inch ginger(1/4)ginger garlic paste(1 tablespoon) - 9
Add the boiled cashew nuts and mix
cashew nuts(20) - 10
Switch off the gas
- 11
After cooling, grind the sauteed onion tomato mixture by adding 1 cup water
- 12
Strain this gravy by passing through a strainer
- 13
While passing through a strainer, take a spoon and keep on pressing the contents against the strainer
- 14
Let the entire gravy pass through
- 15
Only seeds of tomato will remain on strainer as a residue which you can discard
- 16
Heat the kadai again, add 1 tablespoon butter
butter(6 tablespoon) - 17
Add bayleaf and ginger garlic paste and fry for 1 minute
cloves garlic(6)inch ginger(1/4)bay leaf (tej patta)(1)ginger garlic paste(1 tablespoon) - 18
Add the gravy and mix everything well
- 19
Add 2 tablespoons butter and simmer the gravy for 10 minutes
butter(6 tablespoon) - 20
Add chili powder, garam masala, kasuri methi and mix well
red chilli powder(1 teaspoon)garam masala powder(1 tablespoon)kasuri methi (dried fenugreek leaves)(1 teaspoon) - 21
Finally, add the boiled eggs and simmer for 5 minutes
whole eggs(4) - 22
Add salt to taste
salt - to taste - 23
Garnish with chopped coriander leaves or fresh cream if you wish
tomatoes - finely chopped(3)onions - finely chopped(2) - 24
Serve Egg Butter Masala with Whole Wheat Lachha Paratha and Jeera Rice
whole eggs(4)butter(6 tablespoon)garam masala powder(1 tablespoon)
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Egg Butter Masala Recipe
A eggetarian Indian recipe with whole eggs, tomatoes - finely chopped, onions - finely chopped. Ready in 1h, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
24 steps- 1
To begin with Egg Butter Masala, soak cashew nuts in hot water for 30 minutes
butter(6 tablespoon)garam masala powder(1 tablespoon)cashew nuts(20) - 2
After 30 minutes drain the water and retain the cashew nuts
cashew nuts(20) - 3
Boil the eggs and after cooling, crack and discard the shell
whole eggs(4) - 4
Keep them aside
- 5
In a kadhai, add 2 tablespoon butter
butter(6 tablespoon) - 6
After the butter melts, add onion and fry till onion turns pinkish
butter(6 tablespoon) - 7
Add tomato and saute till tomato turns mushy
- 8
Add garlic, ginger and saute till raw smell of garlic goes away
cloves garlic(6)inch ginger(1/4)ginger garlic paste(1 tablespoon) - 9
Add the boiled cashew nuts and mix
cashew nuts(20) - 10
Switch off the gas
- 11
After cooling, grind the sauteed onion tomato mixture by adding 1 cup water
- 12
Strain this gravy by passing through a strainer
- 13
While passing through a strainer, take a spoon and keep on pressing the contents against the strainer
- 14
Let the entire gravy pass through
- 15
Only seeds of tomato will remain on strainer as a residue which you can discard
- 16
Heat the kadai again, add 1 tablespoon butter
butter(6 tablespoon) - 17
Add bayleaf and ginger garlic paste and fry for 1 minute
cloves garlic(6)inch ginger(1/4)bay leaf (tej patta)(1)ginger garlic paste(1 tablespoon) - 18
Add the gravy and mix everything well
- 19
Add 2 tablespoons butter and simmer the gravy for 10 minutes
butter(6 tablespoon) - 20
Add chili powder, garam masala, kasuri methi and mix well
red chilli powder(1 teaspoon)garam masala powder(1 tablespoon)kasuri methi (dried fenugreek leaves)(1 teaspoon) - 21
Finally, add the boiled eggs and simmer for 5 minutes
whole eggs(4) - 22
Add salt to taste
salt - to taste - 23
Garnish with chopped coriander leaves or fresh cream if you wish
tomatoes - finely chopped(3)onions - finely chopped(2) - 24
Serve Egg Butter Masala with Whole Wheat Lachha Paratha and Jeera Rice
whole eggs(4)butter(6 tablespoon)garam masala powder(1 tablespoon)
Rate this recipe
