Egg Butter Masala Recipe (Anda Makhani) Restaurant Style at Home
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.
Servings: 4 people
Ingredients
- 5-6 large eggs
- 3 tablespoons oil
- 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 unsweetened heavy cream
- 1 teaspoon honey
- 1 tablespoon Kasuri methi
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 8 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 oil in a frying pan over medium heat.
- Add the eggs to the pan and fry until golden brown on all sides. Keep turning the sides while frying frequently.
- Remove the eggs from the pan and set them aside.
This step is optional but highly recommended. Shallow-frying the boiled eggs before adding them to the gravy gives you golden, slightly crisped skins that soak up the sauce beautifully.
Make The Curry
- Add 3 tablespoon butter to the same pan and heat 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 cook until they turn translucent (4-5 minutes), stirring frequently.
- Now add the tomatoes and cook for 3-4 minutes, until the tomatoes break down completely and the oil begins to separate around the edges, 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 5-6 minutes. The masala is ready when it darkens slightly, smells deeply aromatic, and the oil separates visibly. This “bhuno” step is the non-negotiable step that separates a flat gravy from a restaurant-quality one.
- 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. Crush the kasuri methi between your palms directly over the pan. Crushing releases the essential oils, giving the gravy that unmistakable makhani aroma.
- Check for salt and add more if required.
- Serve hot.
Video
Notes
Kasuri methi is the defining finishing note of all makhani gravies. There is no real substitute. Leave it out if unavailable, but the dish will taste noticeably different.
Nutrition
Calories: 358kcal | Carbohydrates: 9g | Protein: 9g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 243mg | Sodium: 566mg | Potassium: 294mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1128IU | Vitamin C: 7mg | Calcium: 73mg | Iron: 2mg
