Eggs are the easiest available, best source of protein. It’s recommended to consume an egg a day. Though boiled egg is the best choice, for foodies it’s a big ‘NO’ if served everyday. They need variations….. There’s a few recipe of eggs in my blog like Sour egg curry, Kushka Rice. But today I am going to share a recipe that’s on the line of butter chicken, paneer makhani I shared with you earlier. The recipe is called Egg makhani | Egg Butter masala.
In my paneer makhani recipe, I used tomato, cashews for the gravy. But out here I will also be including onions to make it a thick gravy. To mention, Makhani gravy differs from Masala gravy. Makhani actually deploys a lot of ‘makhan’ or butter, also fresh cream at times and the texture of the gravy is quite buttery as well. Whereas in Masala gravy the usage of Masala is harped on. Today’s Egg makhani | Egg Butter masala has quite a smooth textured, creamy gravy hence justifying its name!
Serves 2 – 3 people
To follow us on facebook, please click here.
To follow us on twitter, please click here.
To check the Home page, click here
Time required to make Egg makhani | Egg Butter masala: 45 minutes
Ingredients to make Egg makhani | Egg Butter masala:
- 5 eggs
- 1 big onion – thinly sliced
- 1 big tomato – chopped into small pieces
- A paste of 12 cloves of garlic and 1 inch ginger
- 1 tsp garam masala powder (includes cinnamon, cardamom,clove, cumin, coriander)
- 1 tsp cumin powder
- 3/4 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp kashmiri mirch
- 2 – 4 red chillies
- 1 tsp kasuri methi or dried fenugreek leaves
- 1 – 2 tbsp butter
- 2 tbsp refined vegetable oil
- Salt to taste
- 1 tbsp fresh cream
- 12 cashew nuts
Egg makhani | Egg Butter masala Recipe:
- To begin with, boil the eggs. De-shell them and keep aside
- Heat 1 tbsp oil in a wok. Add the onion slices. Let them turn soft and pink
- Add whole dried red chilies, tomatoes and let them turn soft. Oil should start to separate
- Add whole cashews and let them turn light brown
- Take out the mixture. Let it cool on its own and then blend in a blender
- Heat another tablespoon of oil and a tablespoon of butter in the wok
- Add ginger garlic paste and wait till rawness disappears
- Add the paste made with onion,tomato, chillies and cashew
- Add salt to taste, kashmiri chilli, cumin, coriander, turmeric and garam masala powder
- Stir till oil starts to separate
- Make slit marks on eggs so that the masala can penetrate into the eggs
- Add eggs now into the wok and stir to coat masala around eggs now
- Add 2 – 3 cups of water as per your need of the consistency of the gravy and simmer for about 7 – 10 minutes or till the gravy consistentency is as per your need
- Add hand crushed kasuri methi on top. Simmer for 2 minutes
- Add fresh cream on top and stir for a minute more
- Switch off flame
Your Egg makhani | Egg Butter masala is ready to serve. You can serve it with corn and peas pulao, jeera rice or naans or rotis
