Egg Butter Masala

Method8 steps · about 40 min

1. 1

   Step 1: Use ready hard-boiled, peeled eggs. Prick them a few times and sauté in the first one tablespoon butter until golden. Remove and reserve them, keeping the same pan with its residual fat for 2.

   Uses 3–4 hard boiled eggs · first 1 tbsp butter, egg frying

   
2. 2

   Step 2: In the same pan, saute onions (0.75 cup), cashews (10), ginger (½ inch), garlic (3 clove), tomatoes (1 cup) and salt on a medium to high flame.

   Uses 0.75 cup onion · 1 cup tomatoes · 3 clove garlic · ½ inch ginger · 10 cashews · salt · remaining fat from first tablespoon after boiled eggs fried and removed

   
3. 3

   Step 3: Once the same sautéed tomatoes are mushy, add the measured chili powder and turmeric as needed. Sauté until the chili smells cooked. Cool completely, then blend the entire onion-tomato-nut mixture with the separate ¾ cup blending water.

   Uses 0.75 tsp red chili powder · turmeric · 0.75 cup water · same vegetables/nuts softened with initial salt

   
4. 4

   Step 4: Heat the remaining one tablespoon butter and add the small cinnamon piece, two cardamoms and two whole cloves.

   Uses remaining 1 tbsp butter, whole-spices · 2 whole cloves · 2 green cardamom pods · 1 piece cinnamon stick

   
5. 5

   Step 5: Pour the smooth cooled puree from 3 over the spice butter. Add the separate ¼ cup consistency water only as needed, and a little further extra water only if still too thick.

   Uses 0.25 cup water · water (extra only if sauce still too thick) · sautéed mix with chili/turmeric cooled then blended with ¾ cup water · second tablespoon butter with cinnamon cardamom cloves

   
6. 6

   Step 6: Cook until the gravy turns slightly thick. Add garam masala (½–¾ tsp) and coriander powder (0.5 tsp), cook until you see traces of fats visible on the gravy.

   Uses ½–¾ tsp garam masala · 0.5 tsp coriander powder · same prepared puree heated with tempering and only needed water

   
7. 7

   Step 7: Add kasuri methi (0.25 tsp) and the reserved butter-fried eggs from 1. Taste the cooked sauce and adjust only with separate extra salt or garam masala (to taste) if needed. Optional julienned ginger may be added now. Cover and simmer 2–3 minutes to heat the eggs through. Add the optional separately listed cream if desired.

   Cook covered · 3 minUses 0.25 tsp kasuri methi · salt (extra only to taste at finish) · garam masala (extra only to taste at finish) · optional unmeasured final cream · optional extra julienne ginger at finish · same gravy thickened with main garam/coriander until fat visible · same ready cooked eggs fried earlier, not new raw stock

8. 8

   Step 8: Garnish the finished egg butter masala with separately listed coriander leaves and serve.

   Uses coriander leaves (unmeasured garnish) · eggs heated through 2–3 minutes in sauce, optional cream and ginger added