EGG BUTTER MASALA
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.
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.
Add 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.
EGG BUTTER MASALA IS READY!
KERALA STYLE EGG CURRY
CHETTINAD EGG CURRY