Egg Butter Masala

Prep Time: 15 min  Cooking Time: 20 min  Total Time: 35 min Serves: 2  Calories: 268


4 hard boiled eggs

1 ½ tablespoons butter

½ cup chopped onions

½ cup chopped tomatoes

9-10 cashew nuts

2 cloves

1 cardamom

1 inch cinnamon

½ teaspoon red chili powder

¼ teaspoon turmeric

1 tablespoon ginger garlic paste

1 teaspoon coriander powder

½ teaspoon garam masala

¼ teaspoon Kasuri methi

Salt to taste

1 tablespoon cream

Coriander leaves to garnish

How To Prepare

Add butter to a pan and sauté the eggs till they become golden brown.

Add the chopped onions, tomatoes, and cashews to the pan.

Once the tomatoes and onions soften, add turmeric, salt, and chili powder.

Cook for 5-6 minutes and then remove from the flame.

Cool it and transfer it to a blender and add ¾ cup of water. Blend it.

Heat three-fourth tablespoons of butter and add cardamom, cinnamon, and clove. Sauté for 30 seconds.

Add ginger garlic paste and sauté for a minute.

Add the blended tomato and onion mixture and one-fourth cup of water. Cook for 7 minutes over medium flame.

Add Kasuri methi and cook for 2 minutes.

Add the eggs, cover and cook for 3 minutes.

Remove from the flame. Add cream and garnish with coriander leaves.