Egg Butter Masala Recipes
EGG BUTTER MASALA
Boiled eggs simmered in a delicious and flavorsome butter masala gravy aka Makhani gravy. Serve this with rice, roti, paratha or flavored rice dishes
Provided by Swasthi
Categories Side
Time 40m
Number Of Ingredients 15
Steps:
- Prick the boiled eggs with a fork and saute them in 1 tbsp hot butter until golden. Set these aside.
- In the same pan, saute onions, cashews, tomatoes and salt on a medium to high flame.
- When the tomatoes turn mushy, add chili powder and turmeric.
- Fry until the raw smell goes away.
- Cool this and blend with 3/4 cup water.
- Heat 1 tbsp butter and add cinnamon, cardamoms and cloves. If using ginger garlic paste, saute it now until the raw smell goes off.
- Pour the puree to the pan and add little more water to bring the gravy to a consistency.
- Cook until the gravy thickens. Add garam masala and coriander powder, cook until you see the fats separated. Add kasuri methi and cook for 1 to 2 mins.
- Add eggs, ginger juliennes and stir.
- Cover and cook for 2 to 3 mins. If you want you may add some cream
- Garnish with coriander leaves.
Nutrition Facts : Calories 213 kcal, Carbohydrate 11 g, Protein 9 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 207 mg, Sodium 140 mg, Fiber 3 g, Sugar 5 g, TransFat 0.3 g, UnsaturatedFat 7 g, ServingSize 1 serving
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