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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:
266
kcal
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.
Print Recipe
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:
266
kcal
|
Carbohydrates:
9
g
|
Protein:
9
g
|
Fat:
22
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
243
mg
|
Sodium:
275
mg
|
Potassium:
294
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
1128
IU
|
Vitamin C:
7
mg
|
Calcium:
73
mg
|
Iron:
2
mg