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    Whisk Affair » Recipes » Dal & Curries » Egg Curries » Egg Butter Masala (Egg Makhani)

    Published: Apr 24, 2022 | Last Updated On: Jan 30, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Egg Butter Masala (Egg Makhani)

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    Egg Butter Masala (Egg Makhani) is rich and creamy curry, where fried hard-boiled eggs are simmered in a buttery tomato-based gravy. Here is how to make it (gluten-free).

    Here are some more egg recipes that you may like – Kolhapuri Egg Curry, Egg Masala, Kerala Egg Curry, Chettinad Egg Curry, and Mughlai Egg Korma.

    Egg butter masala served in a bowl.
    Jump to:
    • About Egg Butter Masala (Egg Makhani)
    • Ingredients
    • How To Make Egg Butter Masala
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also like
    • Recipe Card

    About Egg Butter Masala (Egg Makhani)

    Egg Butter Masala (Egg Makhani) is a delicious North Indian curry where pan-fried hard-boiled eggs are simmered in a rich, buttery, and luscious onion tomato-based gravy.

    It is just like everyone’s favorite Paneer Butter Masala, but with eggs instead of paneer.

    Egg Makhani is a perfect dish to serve for special meals with flaky lachha paratha or jeera rice and a side of onions and lemon wedges.

    You can double or triple the recipe if making it for a crowd.

    Ingredients

    Egg butter masala ingredients 1
    Egg butter masala ingredients 2
    Egg butter masala ingredients 3

    Eggs – Try to use organic free-range eggs.

    Butter – As the name suggests, this curry is prepared in butter which makes it extra rich and indulgent.

    Cashew Nuts – Cashews give the curry a rich and creamy texture. You can also use soaked almonds instead of cashew nuts.

    Spice Powders – This egg makhani curry uses only two spice powders – Kashmiri red chilli powder and garam masala powder. The use of Kashmiri red chili powder gives it that beautiful red color without making it too spicy.

    Heavy Cream – It makes the curry extra rich and creamy.

    Others – You will also need onions, tomatoes, ginger-garlic paste, salt, Kasuri methi, and vegetable oil.

    How To Make Egg Butter Masala

    Boil the Eggs

    Heat 3-4 cups of water in a pot over high heat.

    Lower 6 eggs in the pot and let the water come to a rolling boil.

    Reduce the heat to low and boil the eggs for 12 minutes.

    Drain the water and run the eggs under cold water.

    Peel the eggs and wipe them with paper tissues. Prick them all over using a toothpick.

    Fry The Eggs

    Heat 3-4 tablespoon of vegetable oil in a frying pan over medium heat.

    Oil heating in a pan.

    Add the eggs to the pan and fry until golden brown from all sides. Keep turning the sides while frying frequently.

    Eggs added to the pan.

    Remove the eggs from the pan and set them aside.

    Fried eggs.

    Make The Curry

    Heat 3 tablespoon butter in a pan over medium-high heat.

    Butter added to the pan.

    Once the butter is melted and slightly hot, add 2 teaspoon ginger garlic paste and fry for 4-5 seconds.

    Ginger garlic paste added to the pan.

    Add ½ cup chopped onions and fry until they turn translucent (4-5 minutes), stirring frequently.

    Onions added to the pan.

    Now add 1 cup of chopped tomatoes and fry for 3-4 minutes, stirring frequently.

    Tomatoes added to the pan.

    Remove the pan from the heat and let the mixture cool down completely.

    Transfer the cooled mixture to a blender along with 15-18 soaked cashew nuts and ¼ cup water and blend to make a smooth paste.

    Onion tomato mixture added to a blender along with soaked cashews and water.
    Smooth paste made.

    Heat the remaining 1 tablespoon butter in the same pan over medium heat.

    Remaining butter added to the pan.

    Add the ground paste along with 2 teaspoon Kashmiri red chili powder, ½ teaspoon garam masala, and ½ teaspoon salt.

    Add a cup of water and mix well. Cook for 2-3 minutes.

    Ground paste, chili powder, garam masala powder, salt and water added to the pan.

    Now add 2 tablespoon heavy cream and 1 teaspoon honey and cook for a minute.

    Honey and cream added to the pan.

    Add the fried eggs to the gravy and cook for a minute.

    Fried eggs added to the pan.

    Add 1 teaspoon Kasuri methi and mix well.

    Check for salt and add more if required.

    Kasuri methi added to the pan.

    Serve hot.

    Ready egg butter masala.

    Serving Suggestions

    Anda Butter Masala tastes best with flaky and hot Lachha Paratha. You can also serve it with other Indian bread such as Phulka, Tawa Paratha, Naan, Garlic Naan, Tandoori Roti, Missi Roti, or any other bread that you prefer.

    On some days, I like to serve it with Jeera Rice, Matar Pulao, or Brown Rice Pulao with a side of sliced onions and lemon wedges.

    Egg Makhani also tastes great on the side with biryani recipes such as Mutton Biryani, Chicken Biryani, Egg Dum Biryani, or Veg Biryani.

    Storage Suggestions

    Egg Makhani can be stored for 2-3 days in an airtight container in the refrigerator.

    Reheat in a pan or microwave before serving. Adjust the consistency of the gravy by adding hot water, if it becomes thick after refrigeration.

    You Might Also like

    • Try this traditional Bihari Chicken Curry where chicken pieces are cooked with whole garlic knobs, tomatoes, spice powders, and a few more simple ingredients. Serve it with phulka or rice. Here is how to make it.
      Bihari Chicken Curry
    • Nawabi Paneer Masala is a restaurant-style Indian paneer curry where paneer pieces are simmered in a rich and creamy white sauce. Serve this Mughlai-inspired dish with naan or lachha paratha for an indulgent meal (vegetarian, gluten-free).
      Restaurant Style Nawabi Paneer Masala
    • Kadai Paneer is a popular Indian curry made using paneer, onions, and green bell peppers cooked in spicy and flavorful gravy made using freshly ground kadai masala. It is one of the most popular dishes ordered in any Indian restaurant. Learn to make it at home using my easy recipe.
      Restaurant Style Kadai Paneer (Dry & Gravy)
    • Chicken Salna is a thin and spicy chicken curry from Tamil Nadu, a Southern state of India. It tastes delicious with flaky parotta or steamed rice. Here is how to make it.
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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Egg Butter Masala (Egg Makhani) is rich and creamy curry, where fried hard-boiled eggs are simmered in a buttery tomato-based gravy. Here is how to make it.

    Egg Butter Masala Recipe (Egg Makhani)

    Egg Butter Masala (Egg Makhani) is rich and creamy curry, where fried hard-boiled eggs are simmered in a buttery tomato-based gravy. Here is how to make it.
    4.34 from 9 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Cooling Time: 15 minutes
    Total Time: 45 minutes
    Servings: 4 people
    Calories: 266kcal
    Author: Neha Mathur

    Ingredients 

    • 5-6 large eggs
    • 3-4 tablespoons vegetable oil for frying the eggs
    • 4 tablespoons butter (salted or unsalted, divided)
    • 2 teaspoons ginger garlic paste
    • ½ cup chopped onions
    • 1 cup chopped tomatoes
    • 15-18 cashew nuts (soaked in hot water for 30 minutes)
    • 2 teaspoons Kashmiri red chili powder
    • ½ teaspoon garam masala powder
    • ½ teaspoon salt (or to taste)
    • 2 tablespoons heavy cream
    • 1 teaspoon honey
    • 1 teaspoons Kasuri methi
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    Instructions

    Boil the Eggs

    • Heat 3-4 cups of water in a pot over high heat.
    • Lower the eggs in the pot and let the water come to a rolling boil
    • Reduce the heat to low and boil the eggs for 12 minutes.
    • Drain the water and run the eggs under cold water.
    • Peel the eggs and wipe them with paper tissues. Prick them all over using a toothpick.

    Fry The Eggs

    • Heat 3-4 tablespoon of vegetable oil in a frying pan over medium heat.
    • Add the eggs to the pan and fry until golden brown from all the sides. Keep turning the sides while frying frequently.
    • Remove the eggs from the pan and set them aside.

    Make The Curry

    • Heat 3 tablespoon butter in a pan over medium-high heat.
    • Once the butter is melted and slightly hot, add ginger garlic paste and fry for 4-5 seconds.
    • Add onions and fry until they turn translucent (4-5 minutes), stirring frequently.
    • Now add the tomatoes and fry for 3-4 minutes, stirring frequently.
    • Remove the pan from the heat and let the mixture cool down completely.
    • Transfer the cooled mixture to a blender along with soaked cashew nuts and ¼ cup water and blend to make a smooth paste.
    • Heat the remaining 1 tablespoon butter in the same pan over medium heat.
    • Add the ground paste along with Kashmiri red chili powder, garam masala and salt.
    • Add 1 cup of water and mix well. Cook for 2-3 minutes.
    • Now add heavy cream and honey and cook for a minute.
    • Add the fried eggs to the gravy and cook for a minute.
    • Add kasuri methi and mix well.
    • Check for salt and add more if required.
    • Serve hot.

    Notes

    You can double or triple the recipe if making it for a crowd.

    Nutrition

    Calories: 266kcal | Carbohydrates: 9g | Protein: 9g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 243mg | Sodium: 275mg | Potassium: 294mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1128IU | Vitamin C: 7mg | Calcium: 73mg | Iron: 2mg
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    More Egg Curry Recipes

    • Make this Dhaba Style Anda Matar Masala in under 30 minutes using a few simple ingredients (gluten-free, dairy-free).
      Dhaba Style Anda Matar Masala
    • Kerala Style Egg Curry (Mutta Curry) is a spicy egg curry made in almost all Keralan homes. It can be made with or without coconut milk. Serve it with appam or rice for a hearty meal (gluten-free).
      Kerala Style Egg Curry (Mutta Curry)
    • This Punjabi Egg Curry (Anda Curry) is a flavorful curry where hard-boiled eggs are simmered in an onion- tomato based gravy. Make it in under 30 minutes using simple ingredients (gluten-free).
      Punjabi Egg Curry (Anda Curry)
    • Boiled Egg Bhurji is a take on the classic egg bhurji recipe where instead of adding raw eggs to the masala, boiled eggs are used. Make it for a delicious breakfast or evening snacks.
      Boiled Egg Bhurji

    Reader Interactions

    Comments

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      Recipe Rating




    1. Shahanaz

      January 07, 2018 at 3:51 pm

      5 stars
      Thank you for Egg butter masala recipe. It came out really well.

      Reply
      • Neha Mathur

        January 08, 2018 at 10:27 am

        Thnx for trying 🙂

        Reply

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