Egg Butter Masala

egg butter masala.jpg

Ingredients:-

  1. Egg – 5 to 6 numbers; hard-boiled, shelled and cut into halves
  2. Oil – 2 tbsps. + 1 tbsp.
  3. Onion – 2 cups; thinly sliced
  4. Cashews – 50 grams; soaked in water
  5. Butter – 25 grams+ 25 grams;divided
  6. Ginger paste- 1 tbsp.
  7. Garlic paste – 1.5 tbsps.
  8. Turmeric powder – 1/2 tsp.
  9. Kashmiri chilly powder – 1 heaping tsp.
  10. Tomato – 3 numbers small/medium; blanched and pureed in the mixer
  11. Pepper powder – 1/2 tsp.
  12. Kasoori methi – 1 tsp.
  13. Water – 1.5 cups
  14. Garam masala powder – 1 tsp.
  15. Sugar – 3/4 tsp.
  16. Cooking cream – 1/2 cup
  17. salt to taste

Method:-

  1. Heat 2 tbsps. of oil in a broad non-stick pan & add the sliced onions. Cook till the onion turns translucent. Take care not to brown the onions. Grind the onions along with the soaked cashews to a very smooth paste adding water if needed. Keep this onion-cashew paste aside.
  2. To the same pan, add 1 more tbsp. of oil and 25 grams of butter. Add the ginger and garlic paste and cook till the raw smell completely disappears. Stir in the turmeric and chilly powders and cook for a minute on low heat. Add the tomato puree and cook till completely dry and the oil starts to separate.
  3. Add the pepper powder, kasoori methi, garam masala powder, onion-cashew paste, sugar and water. Bring the mixture to a boil. Ad the cream and the prepared eggs. Cook for 5 minutes more on medium heat. Switch off heat and add the remaining 25 grams of butter.
  4. Serve hot with pulao, chapathi, roti or naan.
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This entry was posted in Egg, Lakshmi Nair recipes, North Indian. Bookmark the permalink.

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