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.
Egg Butter Masala/ Makhani Anda Masala
Equipment
- 1 Pan
- 1 Sauce pan
- 1 Knife
- 1 Mixer grinder
Ingredients
For marination
- 4 Egg
- 2 tbsp Curd or yogurt
- 2 tsp Ginger garlic paste
- 1/4 tsp Garam masala powder
- 1 tsp Mustard oil
- 1/2 tsp Cumin powder
- 1/2 tsp Kashmiri red chilli powder
- Salt To taste
- 1/4 tsp Black pepper powder
- 2 tsp Lemon juice
For curry
- 2 Onion
- 3-4 cloves Garlic
- 2 Tomato Large
- 1-2 Green chilli
- 1/2 inch Ginger
- 3 tbsp Cashew nuts
- 1 tbsp Melon seeds
- 3 Green cardamom
- 3 Cloves
- 1 inch Cinnamon
- 1 tsp Cumin powder
- 2 tsp Kashmiri red chilli powder
- 1/2 tsp Garam masala
- 1/2 tsp Kasuri methi
- 2-3 tbsp Fresh cream
- 2 tbsp Oil
- 1 tbsp Butter
- 1&1/4 Cup Water
Instructions
- Peel, rinse and roughly chop onion, garlic and ginger. Also chop tomato and green chilli.
- 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.
- Marinate the egg pieces with this mixture. Marinate carefully. Egg pieces should be intact. Keep aside for 10 -15 minutes.
- 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.
- Add ginger and fry till onion becomes light brown.
- 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.
- Switch off the stove and let the mixture cool down.
- Grind into a smooth paste when completely cool. You can add 1-2 tablespoon water if required. Make a smooth paste.
- Heat 1 tablespoon oil in the pan. Fry the marinated egg pieces from both sides. Please check pictorial recipe above.
- Take out from the oil and place on a plate.
- Add 1-2 spoon butter in the same oil. Add ground spices keep the flame low. You can use more butter if you like. 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.
- When it starts to boil add egg pieces and reduce the heat. Cook on simmer for 5-6 minutes.
- 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.
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