Egg Butter Masala is a delightful and flavorful dish that tantalizes the taste buds with its unique combination of boiled eggs and a rich, creamy tomato-based gravy. Drawing inspiration from the popular Butter Chicken, this vegetarian adaptation has won the hearts of egg enthusiasts and comfort food seekers alike. What's more, it's surprisingly easy to prepare, making it a go-to choice for both busy weeknights and special gatherings.
Imagine the velvety texture of the gravy embracing each egg half, infusing them with the perfect blend of spices and tangy tomatoes. With every bite, you'll savor the fusion of diverse flavors that harmoniously come together to create a symphony of taste. It's a delightful experience that will leave you craving for more.
Whether you're a seasoned home cook or just starting your culinary journey, Egg Butter Masala offers a delightful and accessible opportunity to explore the wonders of Indian cuisine. In this article, we'll guide you through the steps of creating this delectable dish, revealing the secrets behind its mouthwatering flavor and giving you the confidence to prepare it at home. Get ready to treat yourself and your loved ones to a truly satisfying meal that blends tradition and innovation with every spoonful.
Ingredients 6 boiled eggs, peeled and cut in half
2 large onions, finely chopped
3 ripe tomatoes, pureed
1/2 cup unsalted butter
1/2 cup fresh cream
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon garam masala
1 teaspoon red chili powder (adjust to taste)
1/2 teaspoon turmeric powder
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon sugar
Salt to taste
Fresh cilantro leaves for garnish
Method- Start by boiling the eggs until they are hard-boiled. Once done, peel them and cut each egg in half. Set them aside.
- In a large pan, melt half of the butter over medium heat. Add the cumin seeds and let them splutter.
- Add the finely chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Now, add the tomato puree and cook until the oil starts to separate from the gravy.
- Lower the heat and add the red chili powder, turmeric powder, ground coriander, ground cardamom, and garam masala. Mix well and let the spices cook for a couple of minutes.
- Add the remaining butter and fresh cream to the pan, stirring until well combined.
- Add sugar and salt to taste, adjusting the seasoning as needed.
- Gently add the boiled eggs to the gravy, ensuring they are coated with the creamy sauce.
- Cover the pan and let the Egg Butter Masala simmer on low heat for 5-7 minutes, allowing the flavors to meld together.
- Once the dish is cooked, garnish with fresh cilantro leaves for added freshness and aroma.
- Serve the Egg Butter Masala hot with naan, roti, or steamed rice for a complete and satisfying meal.