Creamy Egg Butter Masala: A Rich Indian Delight

Egg Butter Masala Recipe: A Flavorful Delight

Egg Butter Masala is a sumptuous Indian dish that combines the richness of butter with the delightful flavors of spices, perfectly enveloping boiled eggs in a luscious, creamy gravy. Ideal for a hearty lunch or dinner, this dish pairs beautifully with Lachha Paratha and Boondi Raita, making for a comforting meal that is sure to please any palate.

Ingredients

Nutritional Information (per serving)

Preparation Time

Servings

Cooking Instructions

1. Soak Cashews: Start by soaking the cashew nuts in warm water for about 30 minutes. This step helps in softening the cashews, making them easier to blend later. Once soaked, drain and set them aside.

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2. Boil Eggs: In a saucepan, bring water to a boil and carefully add the eggs. Allow them to cook for about 10-12 minutes for hard-boiled eggs. Once done, transfer the eggs to cold water, peel them, and set them aside.

3. Prepare the Masala:

   • In a heavy-bottomed pan, melt the butter over medium heat. Once the butter is melted, add the finely chopped onions and sauté until they turn golden brown.
   • Add the chopped tomatoes to the pan and cook until they soften and become mushy. This usually takes about 5-7 minutes.
   • Once the tomatoes are well-cooked, add the ginger and garlic paste. Cook this mixture for another 2 minutes, allowing the flavors to meld beautifully.
   • Incorporate the soaked and drained cashews into the mix and stir well. Turn off the heat and let the mixture cool for a few minutes.

4. Blend the Mixture: Transfer the cooled mixture to a blender, add 1 cup of water, and blend until smooth. Use a fine mesh strainer to sieve the blended mixture, discarding any solid bits like tomato seeds that remain.

5. Make the Gravy: In the same pan, add a little more butter if necessary. Heat it and add the bay leaf and the ginger-garlic paste. Sauté for about 1 minute until fragrant.

   • Pour in the sieved tomato-onion-cashew mixture and stir well. Add an additional tablespoon of butter for richness and let the gravy simmer for about 10 minutes, allowing the flavors to develop.

6. Spice it Up: After 10 minutes, add the red chili powder, garam masala, and kasoori methi. Mix everything together and let it cook for another couple of minutes to allow the spices to infuse into the gravy.

7. Add Eggs: Gently cut the boiled eggs in half and add them to the gravy. Stir carefully so that the eggs are well-coated with the masala. Let them simmer for about 5 minutes, allowing the eggs to absorb the flavors of the gravy.

8. Garnish and Serve: Garnish your Egg Butter Masala with freshly chopped coriander leaves and drizzle a bit of fresh cream on top for an extra touch of richness.

Serving Suggestions

Egg Butter Masala is best served hot and pairs wonderfully with Lachha Paratha and Boondi Raita, which adds a refreshing contrast to the creamy, spiced flavors of the dish. The combination makes for a delightful meal that is not only satisfying but also a wonderful showcase of Indian culinary traditions.

This flavorful dish is a great way to introduce someone to the joys of Indian cuisine, and it promises to be a hit at any dining table. Whether it’s a family gathering or a special occasion, Egg Butter Masala is sure to impress with its rich taste and delightful presentation. Enjoy your cooking adventure, and savor every bite of this delicious creation!