EGG BUTTER MASALA

Whiskaffair's

Scribbled Underline
Plant

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

Step 1

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

Step 2

Remove the eggs from the pan and set them aside.

Step 3

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

Step 4

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

Step 5

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

Step 6

Now add the tomatoes and fry for 3-4 minutes, stirring frequently.

Step 7

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.

Step 8

Add ¼ cup water and blend to make a smooth paste.

Step 9

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

Step 10

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.

Step 11

Now add heavy cream and honey and cook for a minute.

Step 12

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

Step 13

Add kasuri methi and mix well.

Step 14

Check for salt and add more if required. Serve hot.

Step 15

EGG BUTTER MASALA IS READY!

OTHER RECIPES:

KERALA STYLE EGG CURRY

CHETTINAD EGG CURRY