Egg Butter Masala
Simple Version of Egg Butter Masala that tastes Superb!
Ingredients
- 9 large eggs
- 1 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1 large red onion chopped
- 2 tbsp garlic sliced
- 1 tbsp ginger chopped
- 3 green chili chopped
- 3/4 cup tomato puree
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 1/8 tsp ground fenugreek seeds/methi
- 1/2 tsp red chili powder
- 5 tbsp vegetable oil
- 2 tbsp butter
- 2 tbsp coriander leaves optional
Instructions
- Hard boil 9 eggs. Put in cold water for a few minutes. Peel off shell and set aside.
- Heat 5 tbsp oil in a pan and add cumin seeds and fennel seeds.They will sizzle and turn color in a few seconds. Add chopped red onion, garlic, ginger, green chiles and 1/4 tsp salt. Sautee until golden brown. Add tomato puree, turmeric, chili powder, coriander and methi powder. Stir, cover and cook until oil separates, about five minutes - stirring in between. Cool mixture and blend with 1/2 cup water until smooth.
- Put blended mixture into same pan and add 1 cup water, 1 tsp salt and 1 tsp sugar. Add a little more water if gravy is very thick. Stir and bring to a boil. Turn heat to low, cover and simmer for 5 minutes. Taste and add more salt or sugar if necessary.
- Slice eggs in half. Add eggs to the gravy, yolk up. Eggs should be covered with gravy. Cover the pot and simmer for 5 minutes. Add 2 tbsp butter and gently mix so butter melts. Garnish with chopped cilantro leaves if desired. Serve with Indian bread or rice.
- ***Add more butter or a little heavy cream if you wish. ***This recipe makes a medium spicy curry. To make it mild, use 1 green chili and 1/4 tsp red chili powder.
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