on Apr 24, 2022, Updated Oct 22, 2023 You may like more egg recipes: Akuri, Kolhapuri Egg Curry, Egg Masala, Kerala Egg Curry, and Chettinad Egg Curry. I had guests yesterday who did not eat non-veg, but were fine with eggs. So, I quickly made a makhani gravy and added eggs to it instead of the classic paneer or chicken. It was a hit with them and the bowl was licked clean in no time.
About Egg Butter Masala (Egg Makhani)
Egg Butter Masala (Egg Makani) is a delicious North Indian curry in which pan-fried hard-boiled eggs are simmered in a rich, buttery, and luscious onion-tomato gravy. It is like everyone’s favorite Paneer Butter Masala, but with eggs instead of paneer. Egg Makhani is a perfect dish for special meals. Serve it with flaky Lachha Paratha or Jeera Rice and a side of onions and lemon wedges. You can also serve it with phulka, plain rice, or even biryani. Butter – As the name suggests, this curry is prepared in butter, making it extra rich and indulgent. Use salted or unsalted butter. Cashew Nuts – Cashews give the curry a rich and creamy texture. You can also use soaked almonds instead of cashew nuts. Spice Powders – This egg makhani curry uses only two spice powders – Kashmiri red chili powder and garam masala powder. Kashmiri red chili powder gives it that beautiful red color without making it too spicy. Unsweetened Heavy Cream – It makes the curry extra rich and creamy. Others – You will also need red onions, fresh tomatoes, ginger-garlic paste, salt, Kasuri methi, and oil. Lower 6 eggs in the pot and let the water come to a rolling boil. Reduce the heat to low and boil the eggs for 8 minutes. Drain the water and run the eggs under cold water. Peel the eggs and wipe them with paper tissues. Prick them all over using a toothpick. Add the eggs to the pan and fry until golden brown from all sides. Keep turning the sides while frying frequently. Remove the eggs from the pan and set them aside. Once the butter is melted and slightly hot, add 2 teaspoon ginger garlic paste and fry for 4-5 seconds. Now add 1 cup of chopped tomatoes and cook for 3-4 minutes, stirring frequently. Transfer the cooled mixture to a blender along with 15-18 soaked cashew nuts and ¼ cup water and blend to make a smooth paste. Add the ground paste along with the following ingredients.
2 teaspoon Kashmiri red chili powder ½ teaspoon garam masala ½ teaspoon salt
Add a cup of water and mix well. Cook for 2-3 minutes. Add the fried eggs to the gravy and cook for a minute. Add 1 teaspoon Kasuri methi and mix well. Check for salt and add more if required. Serve hot.
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