Egg Butter Masala / Egg Makhani.

Egg Butter Masala / Egg Makhani …. A delicious Indian Main Dish enjoyed all over the world, usually prepared with chicken / paneer …. Though a little bit heavier on calories, I love this dish served with naan / pulav in restaurants since childhood … Yummy~Yumz …..

Butter masala is used in preparation of chicken, veggies, paneer and eggs. Though initially this dish I think was introduced with chicken. I remember to date my joy in having this dish with chicken, one of my most fav. With naan. Till date it has remained my most desired dish. I simply can hog on this and biryani anytime any day. Butter masala does not need much of introduction as I am sure almost every Indian is aware and has heard about this dish while most of them have tasted it too be it in veg or non veg. So I will not run into the details. But I would like to mention here that over the years I tried many recipes and finally came about to may own method of preparing the dish. This is very close to the one’s you get in restaurants. So go ahead and prepare and enjoy this dish with family. I assure you if you like butter masala you will find this dish extremely awesome in taste.

Ingredients :

4 to 6 hard boiled Eggs.

Onion : 2 medium sized chopped roughly + 1 large onion chopped finely.

Garlic : 10-12 peeled and chopped.

Ginger : 1 inch ~ chopped.

Coconut : ½ cup freshly grated.

Kashmiri Chilly powder : 3 tblsp.

Coriander Seeds powder : ½ tsp

Jeera powder : ¼ tsp

Fennel powder : ¼ tsp

Garam Masala powder : ½ tsp

Cardamom powder : ¼ tsp

Haldi powder : a pinch.

Cashew nuts : ½ cup

Cus Cus : 2 tsp

Melon Seeds : 1 tblsp

Milk : ½ cup

Tomatoes : 2 large.

Milk Cream : 50 ml.

Sugar : 1tsp

Butter / ghee : ½ cup.

Oil : 2 tblsp.

Coriander leaves : 2 tblsp.

Salt to taste.

  

** Hard Boil 4-6 Eggs, shell them and keep them ready. 

** Mix in the cashew nuts, melon seeds and cus cus and keep them ready.

** Chop the 2 onions, ginger and garlic and keep them ready.

 ** Keep the butter ready.

** Masala Ground 1: 2 medium sized onions chopped roughly + 10-12 garlic chopped + 1 inch piece of ginger. Grind to a smooth paste with little water to a smooth paste.

** Masala Ground 2: ½ cup freshly grated coconut + 3 tblsp kashmiri red chilly + ½ tsp coriander seeds powder + ¼ tsp jeera powder + ¼ tsp fennel powder + ½ tsp garam masala + ¼ tsp cardamom powder + pinch of haldi powder. Grind the above ingredients to a smooth paste with little water. 

** Masala Ground 3: Soak ½ cup cashew nuts + 2 tsp cus cus + 1 tblsp melon seeds in ½ cup of warm milk for 15-20 mins. Grind to a smooth paste. Add little water only if necessary.

** Tomato Puree : Chop the 2 tomatoes and grind to a smooth puree.

** From Above Pic: 1. Onion-ginger-garlic paste. 2. Eggs. 3. Cashew nut-cus cus-melon seeds paste. 4. Chop one large onion into fine pieces. 5. Butter. 6. Finely chopped Coriander leaves. 7. Milk cream. I have used Amul Fresh Cream, you can use any available in your vicinity or you can even use fresh cream from home milk too. Just beat it to a smooth texture. 8. Coconut-chilly-masalas paste. 9. Tomato puree. ..... Keep all the above ingredients ready.

In a thick bottomed kadai add in the butter/ghee and oil, when hot add in the boiled eggs and fry for 2-3 minutes by tossing it. Remove and keep aside. Now add in the finely chopped onion and fry till translucent. 

Add in the ~ Masala ground 1 and fry on medium to low heat till the raw smell of the onions are done away with and you get a pleasant aroma. This will take a good 10 minutes at least. Now add in the ~ Masala ground 2 and mix well. Continue frying till the masala get fried well and the ghee leaves the sides of the masala. Add tomato puree and mix well. Continue cooking on medium heat for 2-3 minutes. Now add salt to taste and the last ~ Masala ground 3 and mix well. Add in about ½ cup of water and mix all the ingredients well. 

Lower the heat and cook till you see round bubble sorts blow busting from surface. Now add in the sugar and milk cream and mix together and continue to cook for 2-3 minutes, stirring once or twice till all the masala has well blended. Do not over cook once you add in the last masala and cream. The dish may then curdle. But the bubble burst should come or else the curry may not have cooked properly. 

Add in the stir fried egg to the curry and mix well. Remove and garnish with coriander leaves. Egg Butter Masala / Egg Makhani is ready to be served. This dish goes best with naan and roti as it is not a very spicy curry. But I have served this with Jeera Pepper Rice which tastes good too. You can serve the same with any combination of your choice. A delicious curry enjoyed by young and old through out the world.