Indulge in the rich and velvety flavors of our Butter Masala Egg Curry, a vegetarian twist on the classic Butter Chicken. This mouthwatering recipe features perfectly boiled eggs nestled in a creamy tomato-based sauce, infused with aromatic spices like cardamom, cloves, and cinnamon. The addition of Kashmiri red chili powder imparts a beautiful color with a mild heat, making it suitable for all palates. The cashew nuts in the gravy add a luxurious texture, while the finishing touch of butter and cream brings a delightful richness that's hard to resist. Serve this exquisite curry with fluffy rice, warm roti, or crispy paratha for a truly comforting meal that's sure to impress.
Ingredients:
2 tbsp cooking oil
2 dry red chilies
3 cardamom pods
3 cloves
1 small cinnamon stick
½ tsp black peppercorns
1 tsp cumin seeds
2 medium onions, sliced
4 large garlic cloves, smashed and sliced
1 tsp ginger, sliced
2 medium tomatoes, sliced
1â…› tsp salt, to taste
2 tsp Kashmiri red chili powder (for color, mild heat)
1½ tbsp cashew nuts
¼ cup water
5-8 boiled eggs
Pinch of turmeric powder
2 tbsp fried onions (beresta)
1 tsp coriander powder
1 tsp sugar, to taste
2 tbsp cream
1 tsp kasuri methi (dried fenugreek leaves)
Small pinch of garam masala
3 tsp butter
Fresh coriander leaves, for garnish
Instructions:
In a pan, heat 2 tbsp cooking oil. Add dry red chilies, cardamom, cloves, cinnamon stick, black peppercorns, and cumin seeds. Sauté for 30-40 seconds until fragrant.
Add sliced onions and sauté until soft. Then, add sliced garlic and ginger, and sauté until light brown.
Add sliced tomatoes, salt, and Kashmiri red chili powder. Sauté until onions are soft.
Add cashew nuts, mix well, and add ¼ cup of water. Cover and cook for 3 minutes over low heat. Once done, evaporate the liquid, then transfer the mixture to a blender. Blend well, adding a bit of water if needed to make a smooth paste.
In the same pan, add a little more cooking oil. Add a pinch of turmeric, red chili powder, and salt. Mix well, then add the boiled eggs. Fry them until light brown and set aside.
In the same pan, add more oil if needed, and add the fried onions (beresta). Add the tomato gravy mixture and cook over low heat (it may splatter).
Add 1 tsp Kashmiri red chili powder, 1 tsp coriander powder, and 1 tsp sugar. Mix well, then add 2 tbsp cream and 1 tsp kasuri methi. Cook for a few minutes.
If the gravy thickens, add a splash of water. Then add the fried eggs and sprinkle a small pinch of garam masala on top. Add 3 tsp butter, mix well, and cover and cook for 3-4 minutes over low heat.
Garnish with fresh coriander leaves. Serve with your favorite rice, roti, or paratha. Enjoy your mouthwatering Butter Masala Egg Curry!