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:
- 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.
- Add in a tbsp of water and allow them to get mushy on low flame.
- Once mushy, allow to cool a bit, once touchable, add the sautéed veggies to a blender and blend to a smooth fine paste.
- 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.
- 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.
- And add in a pinch of dried fenugreek leaves and allow to come to a slight boil.
- Finally pour in the cream and crack in the eggs and cook covered until desired consistency of egg and garnish with chopped coriander leaves.
- Enjoy hot with chappati, poori, bhatura etc!
