Creamy Egg Butter Masala (Makhani) – Easy Indian Egg Curry Recipe

Egg Butter Masala (Egg Makhani) Recipe

Egg Butter Masala, also known as Egg Makhani, is an irresistible and creamy Indian curry that is both mild and flavorful. Much like the famous Paneer Butter Masala, this dish uses the same rich gravy, which is perfect for pairing with a variety of bread like butter naan or jeera rice. The key to this indulgent gravy is its silky texture, achieved by the addition of cashew nuts, which lend a delightful creaminess. If you prefer, you can swap cashew paste for fresh cream for an equally rich and luxurious sauce.

This delicious curry can be enjoyed by everyone, including children, due to its mild spice level. Eggs, which are packed with protein and vitamins, are the main ingredient in this dish, making it a wholesome and satisfying meal. Ideal for a cozy family dinner or a dinner party, Egg Butter Masala pairs beautifully with jeera rice or butter garlic naan, adding a touch of elegance to any occasion.

The richness and flavor of this curry are sure to make it a favorite in your household. It’s a delightful meal that’s perfect for those who prefer egg-based dishes or are looking for something a bit different from traditional meat curries. For weight watchers, it’s easy to skip the egg yolk and still enjoy all the flavors of this scrumptious dish.

Egg Butter Masala Recipe

Ingredients:

Preparation Time:

15 minutes

Cooking Time:

45 minutes

Instructions:

1. Soak Cashews and Boil Eggs:

   • Begin by soaking the cashew nuts in hot water for 30 minutes. After soaking, drain the water and keep the cashews aside.
   • In a separate pot, boil the eggs. Once boiled, allow them to cool, peel off the shells, and set aside.

2. Prepare the Onion-Tomato Gravy:

   • In a kadhai (wok), heat 2 tablespoons of butter. Once the butter melts, add the chopped onions and sauté until they turn pink and soft.
   • Add the chopped tomatoes and cook until they soften and turn mushy.
   • Add garlic and ginger and sauté until the raw smell of garlic disappears.
   • Next, add the soaked cashew nuts and mix well.
   • Turn off the heat and allow the mixture to cool for a few minutes.

3. Grind the Gravy:

   • Once the mixture has cooled, grind the onion-tomato-cashew mixture along with 1 cup of water to form a smooth paste.
   • Strain the paste by passing it through a fine strainer. Use the back of a spoon to press down and extract all the flavorful gravy. Discard the tomato seeds and remaining pulp in the strainer.

4. Cook the Gravy:

   • Return the strained gravy to the kadhai. Heat 1 tablespoon of butter and add the bay leaf and ginger garlic paste. Sauté for about 1 minute.
   • Add the strained gravy to the kadhai and mix well.
   • Add another 2 tablespoons of butter and allow the gravy to simmer for 10 minutes, letting the flavors meld together.

5. Season the Gravy:

   • Add the red chilli powder, garam masala powder, and kasuri methi (dried fenugreek leaves) to the simmering gravy. Mix well and continue to simmer for 5 more minutes.
   • Add the boiled eggs to the gravy and let them simmer for an additional 5 minutes, allowing the eggs to soak up the flavors.

6. Final Touches:

   • Add salt to taste and stir well.
   • Garnish with freshly chopped coriander leaves for a burst of freshness. Alternatively, you can add a drizzle of fresh cream to enhance the richness.

7. Serve:

   • Serve this flavorful Egg Butter Masala hot with whole wheat lachha paratha or jeera rice for a complete and satisfying meal.

Enjoy your homemade Egg Butter Masala – a creamy, comforting, and protein-packed dish that will surely delight your taste buds and leave everyone asking for more!

Tip: For a vegan version, substitute the eggs with paneer cubes and follow the same preparation and cooking steps.