Egg Butter Masala Recipe

Step 1: To begin with Egg Butter Masala, soak cashew nuts in hot water for 30 minutes

Step 2: After 30 minutes drain the water and retain the cashew nuts

Step 3: Boil the eggs and after cooling, crack and discard the shell

Step 4: Keep them aside

Step 5: In a kadhai, add 2 tablespoon butter

Step 6: After the butter melts, add onion and fry till onion turns pinkish

Step 7: Add tomato and saute till tomato turns mushy

Step 8: Add garlic, ginger and saute till raw smell of garlic goes away

Step 9: Add the boiled cashew nuts and mix

Step 10: Switch off the gas

Step 11: After cooling, grind the sauteed onion tomato mixture by adding 1 cup water

Step 12: Strain this gravy by passing through a strainer

Step 13: While passing through a strainer, take a spoon and keep on pressing the contents against the strainer

Step 14: Let the entire gravy pass through

Step 15: Only seeds of tomato will remain on strainer as a residue which you can discard

Step 16: Heat the kadai again, add 1 tablespoon butter

Step 17: Add bayleaf and ginger garlic paste and fry for 1 minute

Step 18: Add the gravy and mix everything well

Step 19: Add 2 tablespoons butter and simmer the gravy for 10 minutes

Step 20: Add chili powder, garam masala, kasuri methi and mix well

Step 21: Finally, add the boiled eggs and simmer for 5 minutes

Step 22: Add salt to taste

Step 23: Garnish with chopped coriander leaves or fresh cream if you wish

Step 24: Serve Egg Butter Masala with Whole Wheat Lachha Paratha and Jeera Rice