Egg Butter Masala
Rich, creamy restaurant-style egg curry in a velvety tomato-cashew gravy with aromatic spices.
Equipment
Ingredients
Tomato Puree Base
tomato (roughly_chopped)
4 piece
garlic
9 clove
ginger
1 inch
coriander stems
2 tbsp
green chilli
1 piece
Kashmiri red chilli powder
1.5 tbsp
coriander powder
1 tbsp
cumin powder
0.5 tsp
cashew (soaked)
15 piece
Eggs
egg (boiled)
6 piece
butter
1 tbsp
oil
1 tsp
salt
1 pinch
turmeric powder
1 pinch
Kashmiri red chilli powder
1 pinch
fresh coriander (chopped)
1 small handful
Final Gravy
butter
2 tbsp
oil
1 tbsp
cumin seeds
0.5 tsp
cinnamon
0.5 inch
green cardamom
2 piece
green chilli (chopped)
1.5 piece
garlic (chopped)
2 tbsp
ginger (chopped)
0.5 inch
onion (chopped)
3 piece
turmeric powder
0.25 tsp
Kashmiri red chilli powder
0.5 tsp
hot water
200 ml
salt
1 tsp
sugar
1 pinch
fresh cream
2.5 tbsp
fresh coriander (chopped)
1 handful
roasted kasuri methi powder
1 pinch
garam masala
1 pinch
Instructions
Prepare tomato puree base
Add tomatoes, garlic, ginger, coriander stems, green chilli, Kashmiri red chilli powder, coriander powder, cumin powder and soaked cashews to a mixer grinder jar and blend into a fine puree.
Sauté the boiled eggs
Heat a pan over high flame, add butter and oil, then add boiled eggs with salt, turmeric powder, Kashmiri red chilli powder and fresh coriander. Sauté until a thin brown layer forms on the eggs.
Start the gravy
Heat a deep pan over high heat, add butter and oil, then add cumin seeds, cinnamon, green cardamom, green chilli, garlic and ginger. Stir well and cook over medium high flame for 1 minute.
Cook the onions
Add chopped onions, stir well and cook over medium high flame until they turn golden brown.
Bloom the spices
Lower the flame, add turmeric powder, Kashmiri red chilli powder and a splash of hot water. Stir and increase flame to medium high, cooking the spices for 1-2 minutes.
Cook the gravy
Add the prepared tomato puree, salt and sugar. Stir well and cook over medium flame until the gravy starts leaving the surface of the pan, about 15-20 minutes.
Adjust gravy consistency
Add hot water as needed to adjust the consistency of the gravy and stir well.
Finish the dish
Add the sautéed eggs, fresh cream, butter, fresh coriander, roasted kasuri methi powder and garam masala. Stir well and cook for 1-2 minutes. Taste and adjust salt if required.
Original recipe
Storage
Gravy may thicken when stored; add a splash of water when reheating
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