Egg Butter Masala | Egg Makhani
Servings 2
Ingredients
- 4 eggs boiled and shelled
- 4 tbsp butter roughly 50 gm, divided
- 1 onion chopped
- 1 tomato chopped
- 1 tsp ginger garlic paste
- 2-3 green chillies
- 10-15 cashew nuts soaked in hot water for 15 minutes
- 2 cloves
- 1/4 tsp turmeric powder
- 3/4 tsp Kashmiri chilli powder
- 1 tsp kasuri methi
- 1/2 tsp garam masala powder
- Salt to taste
Instructions
- In a saucepan, heat one tbsp of butter, add the onion, tomato, ginger garlic paste and green chillies along with some salt and cook till wilted and saucy, for around 10 minutes. Allow it to cool.
- Grind the above along with the soaked cashews with some water till a smooth paste.
- Peel the boiled eggs and draw slits on it.
- Melt the rest of the butter in the saucepan and roughly fry the eggs till just golden. Drain and set aside.
- Fry the cloves into the butter. Add the sauce along with turmeric and chilli powder and cook, stirring occasionally till the butter floats on top. Add little water if you feel the sauce is sticking to the pan.
- Add the eggs and toss well. Cook for another couple of minutes.
- Add the kasuri methi, crushed and garam masala and give a final toss.
- Serve with bread of your choice.
Notes
You can garnish with coriander leaves. Since I didn't have it, I skipped it.