Egg Butter Masala
A super silky and creamy curried dish of hard boiled eggs, onions, cashews and spices. A kid's favourite!
- 6 hard boiled eggs (cut into half)
- 2 tbsp oil (sunflower, vegetable, any)
- 2 medium onion (thinly sliced)
- 2 medium tomato (chopped)
- 10 cashews
- 4 tbsp oil (sunflower, vegetable, any)
- ½ tsp cumin seed
- 1 green chilli (sliced lengthwise)
- 1 tsp ginger & garlic paste (1 finely chopped small ginger and 2 crushed garlic)
- ½ tsp turmeric powder
- 2 tsp chilli powder
- 2 tsp coriander powder
- 1 tsp garam masala powder
- ½ tsp dried fenugreek leaves (kasuri methi leaves)
- ½ tsp sugar
- 1 cup coconut milk (or whole / semi-skimmed milk)
- few coriander leaves
- 2 tbsp cream (single or double)
- 1 tsp butter (optional)
- any medium cooking pot
- 1
Hard boil 6 eggs. Cut into halves and keep aside.
First Part - Make the paste- 2
Heat 2 tbsp oil (medium flame) and saute 2 thinly sliced onion until translucent. Add 2 chopped tomato, 10 cashews and saute until tomato softens. Keep aside. Grind them when cool.
Second Part - Make the Butter Masala- 3
Use same pot and heat 4 tbsp oil (low flame). Add ½ tsp cumin seed and saute until it crackles.
- 4
Add 1 green chilli, 1 tsp ginger & garlic and saute for a minute. Add ½ tsp turmeric powder, 2 tsp chilli powder and 2 tsp coriander powder. Saute until aromatic.
- 5
Add grinded mixture from first part to this. Saute for few minutes.
- 6
Add 1 tsp garam masala, ½ tsp dried fenugreek leaves, ½ tsp sugar and 1 cup coconut milk. Let this boil for 5 mins.
- 7
Add hard boiled eggs. Cover and cook for 5 mins.
- 8
Garnish with coriander leaves, cream and butter.
egg, butter masala, curry - 2
