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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.

Egg Butter Masala Recipe (Egg Makhani)

Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 266kcal
Author: Neha Mathur
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.
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US Customary - Metric

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 salt or to taste
  • 2 tablespoons heavy cream
  • 1 teaspoon honey
  • 1 teaspoons 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 12 minutes.
  • Drain the water and run the eggs under cold water.
  • Peel the eggs and prick them using a tooth pick.

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 a 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.
  • 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