Butter Egg Masala


Butter Egg Masala 




Out of ideas for breakfast/ dinner?! Try this luscious and delicious butter egg masala and Thank me later! It’s so easy to prepare, it’s like my go to curry when I am out of ideas and other ingredients 😁 

The steps are pretty much like a rich and India’s own Butter Chicken Masala (psst, my butter chicken parcels are always a hit! Try it out, and let me know how it goes!)

What I like about this recipe is that all those veggies are just roughly chopped, as they are anyways going to be made into a paste, so not precision chopping required. It’s all so quick and easy! Once the gravy is done, and in the your cream and crack in your eggs ( or add in your hard boiled eggs, that are slightly slit on the sides and fried in some turmeric, chilli powder and salt, if that’s how you like it, I like mine just cracked into the butter masala) and voila! Your Butter Egg Masala is ready! It’s that easy! 😍😋

Pair it hot with some chappati so, poori, bhatura etc and enjoy!!

Ingredients: (makes for two)

  • 1 medium Onion, roughly chopped
  • 1 medium tomato, roughly chopped
  • 1 garlic clove
  • 1 really tiny piece of ginger (you don’t want it to overpower)
  • 1 + 1 tbsp Butter 
  • 1 green Chilli
  • 8-10 Cashews
  • 8-10 Raisins
  • Ketchup (optional, as required)
  • 1 tsp Kashmiri Chilli powder
  • Dried Fenugreek leaves, a pinch 
  • A drizzle of fresh cream (any sugarless cream will do)
  • 2-3 Eggs
  • Coriander leaves, for garnish 

Instructions: 

  1. In a pan, add in your blob of butter and sauté your chopped onions and once translucent add in your chopped tomatoes, ginger garlic, green chilli, cashews and raisins and close the lid. 
  2. Add in a tbsp of water and allow them to get mushy on low flame. 
  3. Once mushy, allow to cool a bit, once touchable, add the sautéed veggies to a blender and blend to a smooth fine paste. 
  4. Next in the same pan, add in a blob of butter and add in a teaspoon of Kashmiri chilli powder for that extra color and mix well. 
  5. Next, add in the paste to the pan and pour some water or milk to adjust the consistency and add salt and ketchup as required.
  6. And add in a pinch of dried fenugreek leaves and allow to come to a slight boil.
  7. Finally pour in the cream and crack in the eggs and cook covered until desired consistency of egg and garnish with chopped coriander leaves. 
  8. Enjoy hot with chappati, poori, bhatura etc!



Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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