Egg Butter Masala Recipe (Egg Makhani)

I had guests yesterday who did not eat non-veg, but were fine with eggs. So, I quickly made my tried-and-tested butter masala gravy and added eggs to it instead of the classic paneer or chicken. It was a hit with them, and the bowl was licked clean in no time. In this post, I am sharing my easy recipe to make this dish.

About Egg Butter Masala

Egg Butter Masala (Egg Makani) is a delicious North Indian curry in which pan-fried hard-boiled eggs are simmered in a rich, buttery, and luscious onion-tomato gravy. It comes together in under 45 minutes using a few simple ingredients.

It is like everyone’s favorite Paneer Butter Masala, but with eggs instead of paneer. The rich, creamy, and tomatoey gravy pairs very well with boiled eggs.

Egg Makhani is a perfect dish for special meals. Serve it with flaky Lachha Paratha, Butter Naan, Peshwari Naan, or Jeera Rice accompanied by a side of Lachha Onion and lemon wedges. You can also serve it with phulka, plain rice, or even biryani.

How To Make Egg Makhani

Boil the Eggs

Step 1: Heat 3-4 cups of water in a pot over high heat.

Step 2: Lower 6 eggs in the pot and let the water come to a rolling boil.

Step 3: Reduce the heat to low and boil the eggs for 8 minutes. Do not overcook the eggs; otherwise, they will become too hard when you cook them again with the curry.

Step 4: Drain the water and run the eggs under cold water.

Step 5: Peel the eggs and wipe them with paper towels. Prick them all over using a toothpick.

Fry The Eggs

Step 6: Heat 3 tablespoon of oil in a frying pan over medium heat.

Step 7: Add the eggs to the pan and fry until golden brown on all sides. Keep turning the sides while frying frequently.

Step 8: Remove the eggs from the pan and set them aside.

Make The Curry

Step 9: Add 3 tablespoon butter to the same pan and heat over medium-high heat.

Step 10: Once the butter is melted and slightly hot, add 2 teaspoon ginger garlic paste and fry for 4-5 seconds.

Step 11: Add ½ cup of chopped red onions and cook until translucent (4-5 minutes), stirring frequently.

Step 12: Now add 1 cup of chopped tomatoes and cook for 3-4 minutes, stirring frequently.

Step 13: Remove the pan from the heat and let the mixture cool down completely.

Step 14: Transfer the cooled mixture to a blender, along with 15-18 soaked cashew nuts and ¼ cup of water, and blend to create a smooth paste.

Step 15: Heat the remaining 1 tablespoon butter in the same pan over medium heat.

Step 16: Add the ground paste along with the following ingredients.

• 2 teaspoon Kashmiri red chili powder
• ½ teaspoon garam masala
• ½ teaspoon salt

Step 17: Add a cup of water and mix well. Cook for 2-3 minutes.

Step 18: Now, add 2 tablespoons of unsweetened heavy cream and 1 teaspoon of honey, and cook for 1 minute.

Step 19: Add the fried eggs to the gravy and cook for a minute.

Step 20: Add 1 teaspoon Kasuri methi and mix well.

Step 21: Check for salt and add more if required.

Step 22: Serve hot.

Storage Suggestions

Anda Butter Masala curry can be stored for 3-4 days in an airtight container in the refrigerator. Do not reheat in a microwave, as the eggs may burst due to pressure. Reheat it in a pan over low heat, allowing the eggs to warm up evenly from the inside.

If you want to freeze it, then freeze only the gravy. Once you are ready to serve, thaw the gravy to room temperature, add boiled eggs, and heat well.