Egg Butter Masala Recipe

Twitter

Facebook

Google +

Pinterest

 

 

0 0

Directions

• Soak cashew nuts in hot water for 30 minutes and after 30 minutes ,drain the water from the cashew nuts and keep it aside.
• Boil the eggs in enough water, one done, switch off the flame and remove the shell of the eggs and keep it aside.
• In a kadai, add 2 tablespoon butter and add onion and fry till onion turns pink in color and add chopped tomato and saute till the tomato turns mushy.
• Add garlic, ginger and saute till raw smell of garlic goes away and add cashew nuts and mix it nicely and switch off the flame.
• Once cool, transfer this tomato mixture in a blender and pour 1 cup of water and blend to a smooth paste and keep it aside.
• Heat the kadhai, add 1 tablespoon butter and add bay leaf and ginger garlic paste and fry for 1 minute.
• Add the blended paste and mix it well and add 2 tablespoon butter and cook on a low flame for 10 minutes.
• Add chili powder, garam masala and kasoori methi and mix it well and add the boiled eggs and also add salt and cook it on a low flame for 5 minutes.
• Garnish with chopped coriander leaves or fresh cream if you want to and serve it with tandoori roti.

Meghna Nath