Egg Butter Masala

​Ingredients (240 ml cup used)

3 boiled eggs
1 ½ tbsp butter
¾ cup cubed onions
1 cup ripe tomatoes deseeded
10 cashew nuts
salt as needed
¾ tsp red chili powder
turmeric as needed
2 cloves
2 cardamoms / elaichi
1 small cinnamon stick
½ to ¾ tsp garam masala
½ tsp coriander powder (optional)
¼ tsp kasuri methi
ginger juilennes or ginger garlic paste

How to make egg butter masala:

1. Heat ¾ tbsp butter in a pan. I suggest not to substitute butter with oil. Eggs roasted in butter taste and smell very good.

2. Prick boiled eggs with fork few times. Roast them until golden. Set these aside

3. To the same pan, add onions, tomatoes, cashews and salt. Saute on a high to medium flame until tomatoes turn soft and mushy. If needed cover and cook. Do not saute on a low flame.

4. Add chili powder and turmeric.

5. Fry until the raw smell of the chili powder goes away.

6. Cool and add to a blender jar with ¾ cup water.

7. Blend to a smooth puree.

8. Add another ¾ tbsp butter. Fry a small cinnamon stick, cloves and cardamom. I have not used ginger garlic paste at this stage but added ginger at step 13. If you like to use ginger garlic, you can add it now and saute until the raw smell goes off.

9. Pour the onion tomato puree. Add more water as needed to bring it to a consistency. I used ¼ cup water.

10. Cover and cook.

11. After a while the gravy thickens. Add garam masala and coriander powder. Cook further for a while.

12. You can see the fat from butter visible lightly on the gravy. Sprinkle kasuri methi.

13. Add eggs, juliennes of ginger and lower the flame. Cook covered for about 2 to 3 mins.

 If you like you can also add cream. Garnish with coriander leaves.