Egg Butter Masala/ Makhani Anda Masala

Egg butter masala or makhani anda masala. An absolutely delicious and flavorful egg curry recipe in different way. This rich creamy curry can be served with naan, roti, paratha, pulao, jeera rice, biryani, fried rice or steamed rice. Its a perfect side dish for lunch or dinner.

Not only egg but you can make this makhani masala curry with paneer, chicken or any other vegetables. Follow the same process with your favorite ingredients. Vegetarian people can always make paneer makhani masala with marinated and lightly fried paneer pieces.

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Recipe

For marination

Egg – 4

Curd or yogurt – 2 tablespoon

Ginger garlic paste – 2 teaspoon

Garam masala powder – 1/4 teaspoon

Mustard oil – 1 teaspoon

Cumin powder – 1/2 teaspoon

Kashmiri red chilli powder – 1/2 teaspoon

Salt to taste

Black pepper powder – 1/4 teaspoon

Lemon juice – 1/2 teaspoon

For curry

Onion – 2

Garlic – 3-4 cloves

Tomato – 2 large

Green chilli – 1-2

Ginger – 1/2 inch piece

Cashew nuts – 3 tablespoon

Melon seeds – 1 tablespoon

Green cardamom – 3

Cloves – 3

Cinnamon – 1 inch piece

Cumin powder -1 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Garam masala – 1/2 teaspoon

Kasuri methi – 1/2 teaspoon

Fresh cream – 2-3 tablespoon, optional

Oil – 2 tablespoon

Butter – 1 tablespoon

Water – 1&1/4 cup

Method

1. Peel, rinse and roughly chop onion, garlic and ginger. Also chop tomato and green chilli.

2. Cut the eggs lengthwise into half. In a bowl mix curd or yogurt, ginger garlic paste, cumin powder, black pepper powder, garam masala powder, Kashmiri red chilli powder, salt, mustard oil and lemon juice. Mix everything well.

3. Marinate the egg pieces with this mixture. Marinate carefully. Egg pieces should be intact. Keep aside for 10 -15 minutes.

4. Heat 1 tablespoon oil in a pan or wok. Add green cardamom, cloves and cinnamon. Now add chopped garlic, onion and green chilli. Fry for 1-2 minutes.

5. Add ginger and fry till onion becomes light brown.

6. Add chopped tomatoes and saute for 2 minutes. Add cashew nuts and melon seeds. Add 1/4 teaspoon Salt and saute till tomatoes becomes mushy.

7. Switch off the stove and let the mixture cool down.

8. Grind into a smooth paste when completely cool. You can add 1-2 tablespoon water if required. Make a smooth paste.

9. Heat 1 tablespoon oil in the pan. Fry the marinated egg pieces from both sides.

10. Take out from the oil and place on a plate.

11. Add 1-2 spoon butter in the same oil. You can use more butter if you like.

Add ground spices keep the flame low. Add salt, coriander powder, cumin powder, garam masala and Kashmiri red chilli powder.

12..Saute till oil leaves the sides. Add water and mix well. Let it boil.

13..When it starts to boil add egg pieces and reduce the heat. Cook on simmer for 5-6 minutes.

14. Crush the Kasuri methi with your palm and add in the curry. Add cream if using. Mix well and remove from heat. Serve with roti, paratha, naan, pulao, fried rice or steamed rice.

You may like some more egg recipes from this blog.  Click here for different types of egg curry recipes.

And here are some vegetarian makhani masala or butter masala recipe.

Gobhi/Cauliflower Corn Butter Masala Without Onion

Banana Butter Masala 

Hariyali Paneer Makhani Masala/Green Cottage Cheese With Butter Gravy