Egg Butter Masala: A Delicious and Easy Twist on a Classic Curry

Egg butter masala is a flavorful and unique dish that takes inspiration from the popular butter masala curry, but uses eggs as the main protein. It’s a great way to enjoy a rich and creamy curry without meat, making it a vegetarian option that is still satisfying and full of protein. The gravy is smooth and buttery, infused with warm spices and aromatic herbs, and the eggs add a delightful textural contrast.

This dish is surprisingly easy to make at home, and comes together in under an hour. Here’s what you’ll need to get started:

Ingredients:

• For the eggs:
  • 6 hard-boiled eggs, peeled and halved
  • 1 tablespoon butter
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder
  • Salt to taste
• For the gravy:
  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1 medium onion, chopped
  • 2 medium tomatoes, chopped
  • 8-10 cloves garlic
  • 1 inch ginger, grated
  • 15 cashews, soaked
  • 1/2 teaspoon cumin seeds
  • 1 cinnamon stick
  • 2 green cardamoms
  • 2 cloves
  • 1/2 teaspoon turmeric powder
  • 1 1/2 tablespoons red chili powder
  • 1 tablespoon coriander powder
  • 1/2 teaspoon garam masala powder
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)

Instructions:

1. Prepare the eggs: Heat the butter in a pan over medium heat. Add the egg halves and cook until lightly browned on both sides. Sprinkle with turmeric powder, red chili powder, and salt. Set the eggs aside.
2. Make the gravy: In the same pan, heat the butter and oil together. Add the cumin seeds, cinnamon stick, cardamoms, and cloves. Let them splutter for a few seconds until fragrant.
3. Add the chopped onions and cook until softened and translucent. Stir in the ginger and garlic, and cook for another minute until fragrant.
4. Add the chopped tomatoes and cashews. Cook until the tomatoes soften and release their juices.
5. Transfer the mixture to a blender jar and blend until smooth. Return the puree to the pan and season with turmeric powder, red chili powder, coriander powder, and garam masala powder. Adjust the seasonings to your taste.
6. Add water to achieve the desired gravy consistency. Bring to a simmer and cook for 10-15 minutes, until the gravy thickens and the oil separates.
7. Gently add the reserved eggs to the gravy and simmer for another few minutes to heat them through.
8. Garnish with fresh cilantro and serve hot with rice or naan.

Tips:

• For a richer gravy, you can use heavy cream instead of water.
• You can adjust the spice level of the curry to your preference by adding more or less red chili powder.
• If you don’t have cashews, you can substitute with blanched almonds or sunflower seeds.
• For a vegetarian option, use ghee instead of butter.
• Leftover egg butter masala can be stored in the refrigerator for up to 3 days.

I hope you enjoy this recipe for egg butter masala! It’s a surefire way to impress your family and friends with your culinary