Egg butter masala recipe | Egg makhani | How to make egg butter masala

Egg butter masala aka egg makhani is a lip-smacking, rich, creamy, flavoured and slightly tangy Indian egg curry recipe. In this preparation, hard-boiled eggs are fried and then simmered in buttery smooth onion-tomato-cashew nut gravy with some cream and minimal spices. This inimitable delight is mostly accompanied by butter naan, kulcha or with rice items like pulao, jeera rice and sometimes with plain basmati rice.

About the recipe
Health Benefits of Egg
Tips and Suggestions
How to make Egg butter masala (step wise photos)
Recipe Card

Egg makhani, the name itself expresses the complete recipe. Here the word EGG is known by everyone and in Hindi, it is known as ANDA and MAKHANI means BUTTERY. The word makhani is obtained from the word makhan which means butter.

Egg butter masala aka egg makhani is a spectacular egg curry where hard-boiled eggs are fried till crispy and then cooked in smooth and buttery gravy. It is adopted from the worldwide popular recipe Chicken butter masala.

First of all, I am an egg lover since my childhood and can have it in any form, except raw. My mom used to prepare a variety of egg curry recipe to bring a smile to my face. I am sure many Egg lovers like me would have the same story to share. Today, I am going to dedicate this recipe to all egg lovers. This dish will be a feast for them.

Egg makhani aka egg makhanwala is one of my favourite egg curries which I can’t stop myself to devour till my stomach is tightly packed. In fact, I never met any person in my entire life who does not like any makhani recipe.

Whenever I talk about any makhani recipe, it always makes me feel nostalgic. As an Indian, I have grown up eating this delicacy and have never got bored with it yet. I still remember whenever we used to visit any restaurant; we always used to order a makhani preparation along with naan or paratha and we used to devour that with immense pleasure.

After preparing the egg butter masala recipe at home, I have realized that if you cook it properly, it tastes much better than restaurant-bought ones. Secondly, though it sounds complicated but egg makhani is one of the easiest Indian egg curries which get prepared using minimal ingredients within half an hour. In fact, it could be a perfect recipe for sudden guests.

The best part of preparing this scrumptious dish at home is that you will have full control to make it less rich and healthier. There is no doubt in it that egg makhani is a rich dish because cashew, cream and a generous amount of butter are used in the recipe. Nobody eats it on regular basis. But if you prepare it at home then you can manipulate the amount of butter, cream and cashew nuts according to your choice without compromising its taste.

• It is an eggetarian dish which is perfect to trigger the taste buds of non-vegetarian people and many vegetarian people who eat eggs and egg products.
• It is known for its inimitable taste and unique flavour. The mild gravy with a buttery and mildly tangy taste has won the hearts of millions all around the world.
• As it is a mild curry, so it is completely kids friendly.
• It is one of the most versatile dishes which can be accompanied by any rice items or flatbreads.
• It is a very easy-to-make recipe prepared using minimal ingredients.
• Egg makhani could be a part of any celebration. It is a perfect dish for any anniversary or birthday party.

Egg butter masala aka egg makhani is a simple and easy egg curry Indian. Though it looks exactly like the restaurant-bought ones, but the way of cooking it is quite easy. Honestly, it is a full-proof recipe, and nothing can go wrong with it. It requires all the common ingredients which are regularly used in Indian culinary and easily available in any Indian grocery.

Egg butter masala with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included all the tips and tricks below to make the recipe easier for you. If you follow the recipe step by step, then you will surely get the perfect restaurant-style egg makhani. Before directly jumping into the recipe, let me share a few interesting facts about the recipe and the primary ingredient egg.

• Eggs are a great source of nutrition. It is rich in vitamins, selenium and folate.
• It’s a good source of protein.
• It’s good for our hearts.
• Eggs are good for our eye health.

• Don’t skip whole spices during the time of cooking the onion and tomatoes. It induces a nice aroma to the dish.
• Discard the bay leaf before grinding the masala paste or else it will overpower their flavour and make the gravy darker in shade.
• Always sieve the onion-tomato masala after grinding to get a smooth velvety restaurant-like gravy texture.
• Don’t replace butter with other cooking oil. Butter enhances the taste, texture and flavour of the dish.
• Don’t skip Kasuri methi (dried fenugreek leaves) into the curry. It will give the exact restaurant-like flavour to the dish.

Perfectly boiled eggs are the key ingredient for dimer jhol recipe. It is very important not to overboil the eggs and also not to get green strains on the egg yolk. Honestly, no one likes it. So it is very important to boil the eggs perfectly.

Put a pan on flame and add enough water to it. Cook it over a high flame until the water starts boiling. Then put the flame on low and add the eggs slowly into the water. Put the flame on high and boil it for exactly 10 minutes. Switch off the flame and immediately transfer the eggs into cold water and wait for 10 minutes. Let the eggs cool down completely before peeling the shell. This is how you can get perfectly boiled eggs.

Many people face difficulty during the time of peeling boiled eggs because the shell gets stuck to the egg whites. There are a few hacks to peel the boiled eggs properly without any difficulty.

• Don’t use fresh eggs. Wait for a couple of days and then use it. Sometimes it is difficult to peel fresh eggs.
• Don’t even use very old eggs too. Try to use eggs that are 2-3 days old for the recipe.
• Allow the boiled eggs to cool down completely before peeling.

To prepare the egg butter masala, first, wash and cut all the vegetables and make them ready for use. Soak some cashew nuts in warm water for 10-15 minutes.

On the other hand, bring a pot of water to boil and then turn the flame low. Add the eggs carefully into the water with a skimmer so that the eggs don’t crack. Turn the flame high and allow it to boil for 10-12 minutes.

During this time, make a large bowl ready filled with cold water. Then drain the eggs and immediately place them in a cold water-filled bowl. Let the eggs sit for 10 minutes to cool down completely.

Then peel the eggs and give slight cuts on its body with the help of a knife from the sides. But make sure it should not get cut into pieces.

Then put a pan on flame and allow it to become completely dry. Add oil and butter to the pan and wait until the oil is hot. You can skip the oil and use only butter too for the recipe. Add the boiled eggs into the pan and fry them evenly till crispy golden brown over medium flame. Then strain the eggs and keep them aside on a separate plate.

In the same pan, add some more butter if required and allow it to melt. Add a bay leaf to the pan and stir it for 10-15 seconds.

Add the onion chunks into the pan and cook it on a medium flame for 5 minutes till the onions turn translucent. Add ginger-garlic into the pan and cook it for another 3 minutes on low flame. Then add the tomato chunks, soaked cashew nuts and mix it well. Cover the pan and cook it on low flame for 2 minutes. Then take off the lid of the pan and add some water to it. Cover the pan and cook it for 12-15 minutes on low flame until the tomatoes get mushy. Switch off the flame and put the pan down. Discard the bay leaf from the mixture.

Allow the mixture to cool down completely to room temperature. Transfer the mixture to the jar of a grinder and grind it till smooth. For an extra smooth restaurant-like gravy, sieve the masala. Add some water into the jar of the grinder and sieve it too for zero wastage. Keep it aside.

For the egg butter masala gravy, put a pan on flame and add butter to it. Add the strained masala paste into the pan and give a nice mix. Now add salt, turmeric powder, red chilli powder and mix it well. Cook the masala on low flame for 2-3 minutes. Then add garam masala and mix it well.

Add water to the pan and give a nice stir. Add sugar, cream and mix it well. Cover the pan and put the flame on high until the gravy starts bubbling. Then turn the flame low and add eggs to the pan. Mix the eggs nicely so each egg gets coated with the gravy. Cover the pan and cook it on low flame for 2 minutes. At the final stage, mash some kasuri methi in your palm and sprinkle it on the gravy. Mix it evenly and switch off the flame. Now your egg butter masala is ready to serve.

Many egg curry for chapathi has already been shared in my previous post. You may like a few of them.

Spicy egg curry
Egg korma
Omelette curry
Coriander egg curry

..And Many more…

1 Cup = 250 ml

• 1 large Onion, diced
• 2 large Tomatoes, diced
• 3 large cloves of Garlic, peeled
• 1 inch Ginger, peeled and diced
• 10-12 Cashew nuts
• 1 Bay leaf
• 1 tablespoon Butter
• 1 tablespoon Oil
• ⅓ cup Water for the masala to cook

• 6 Eggs
• ½ teaspoon Turmeric powder
• 1 teaspoon red Chilli powder
• ½ teaspoon Garam Masala powder
• ½ tablespoon Kasuri methi (Dried fenugreek leaves)
• 3 tablespoons Cream
• 1 teaspoon Sugar
• Salt to taste
• 2 tablespoons Butter
• 1 cup Water for the gravy

1. Soak some cashew nuts in warm water for 10-15 minutes.
2. Bring a pot of water to boil and once the water starts boiling, then turn the flame low.
3. Add 6 eggs carefully into the water with a skimmer so that the eggs don’t crack. Turn the flame high and allow it to boil for exactly 10 minutes.
4. During this time, make a large bowl ready, filled with cold water. Then drain the eggs and immediately place them in a cold water-filled bowl. Let the eggs sit for 10 minutes to cool down completely.
5. Peel the eggs and give slight cuts on its body with the help of a knife from the sides. But make sure it should not get cut into pieces.
6. Put a pan on flame and allow it to become completely dry. Add 1 tablespoon oil, 1 tablespoon butter and allow the butter to bubble.
7. Add the eggs (Step 5) into the pan and fry them evenly over medium flame for 2-3 minutes till crispy and golden brown in colour.
8. Strain the eggs out on a plate and keep them aside.
9. In the same pan, add 1 tablespoon butter and allow it to melt. Add a bay leaf to the pan and stir it for 10-15 seconds.
10. Add the onion chunks into the pan and cook it on a medium flame for 5 minutes till the onions turn translucent.
11. Add ginger-garlic into the pan and cook it for another 3 minutes on low flame.
12. Add the tomato chunks, soaked cashew nuts (Step 1) and mix it well. Cover the pan and cook it on low flame for 2 minutes.
13. Take off the lid of the pan and add ⅓ cup water to it. Cover the pan and cook it for 12-15 minutes on low flame until the tomatoes get mushy.
14. Switch off the flame and put the pan down. Discard the bay leaf from the mixture. Allow the mixture to cool down completely to room temperature.
15. Transfer the mixture to the jar of a grinder and close the lid. Grind it till smooth.
16. For an extra smooth restaurant-like gravy, you can sieve the masala. Add some water into the jar of the grinder and sieve it too for zero wastage. Keep it aside. This step is completely optional.
17. For the egg butter masala gravy, put a pan on flame and add 1 tablespoon of butter into it.
18. Add the strained masala paste into the pan and give a nice mix.
19. Now add salt, ½ teaspoon turmeric powder, 1 teaspoon red chilli powder and mix it well. Cook the masala on low flame for 2-3 minutes.
20. Add ½ teaspoon garam masala and mix it well.
21. Add 1 cup water to the pan and give a nice stir.
22. Add 1 teaspoon of sugar, 3 tablespoons of cream and mix it well. Cover the pan and put the flame on high until the gravy starts bubbling.
23. Turn the flame low and add eggs to the pan. Mix the eggs nicely so each egg gets coated with the gravy. Cover the pan and cook it on low flame for 2 minutes.
24. At the final stage, mash ½ tablespoon kasuri methi in your palm and sprinkle it on the gravy. Mix it evenly.
25. Check the salt and add more if required. Then switch off the flame. Now your egg butter masala is ready to serve.

Transfer the egg butter masala aka egg makhani into a serving bowl. Serve hot or warm to enjoy its best taste. Pair up the succulent dish with your favourite rice item or flatbread and enjoy the north Indian delicacy.

Egg butter masala recipe | Egg makhani | How to make egg butter masala

Serves: 6 Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 Cup = 250 ml

For the masala paste

• 1 large Onion, diced
• 2 large Tomatoes, diced
• 3 large cloves of Garlic, peeled
• 1 inch Ginger, peeled and diced
• 10-12 Cashew nuts
• 1 Bay leaf
• 1 tablespoon Butter
• 1 tablespoon Oil
• ⅓ cup Water for the masala to cook

Egg butter masala ingredients

• 6 Eggs
• ½ teaspoon Turmeric powder
• 1 teaspoon red Chilli powder
• ½ teaspoon Garam Masala powder
• ½ tablespoon Kasuri methi (Dried fenugreek leaves)
• 3 tablespoons Cream
• 1 teaspoon Sugar
• Salt to taste
• 2 tablespoons Butter
• 1 cup Water for the gravy

Instructions

1. Soak some cashew nuts in warm water for 10-15 minutes.
2. Bring a pot of water to boil and once the water starts boiling, then turn the flame low.
3. Add 6 eggs carefully into the water with a skimmer so that the eggs don’t crack. Turn the flame high and allow it to boil for exactly 10 minutes.
4. During this time, make a large bowl ready, filled with cold water. Then drain the eggs and immediately place them in a cold water-filled bowl. Let the eggs sit for 10 minutes to cool down completely.
5. Peel the eggs and give slight cuts on its body with the help of a knife from the sides. But make sure it should not get cut into pieces.
6. Put a pan on flame and allow it to become completely dry. Add 1 tablespoon oil, 1 tablespoon butter and allow the butter to bubble.
7. Add the eggs (Step 5) into the pan and fry them evenly over medium flame for 2-3 minutes till crispy and golden brown in colour.
8. Strain the eggs out on a plate and keep them aside.
9. In the same pan, add 1 tablespoon of butter and allow it to melt. Add a bay leaf to the pan and stir it for 10-15 seconds.
10. Add the onion chunks into the pan and cook it on a medium flame for 5 minutes till the onions turn translucent.
11. Add ginger-garlic into the pan and cook it for another 3 minutes on low flame.
12. Add the tomato chunks, soaked cashew nuts (Step 1) and mix it well. Cover the pan and cook it on low flame for 2 minutes.
13. Take off the lid of the pan and add ⅓ cup water to it. Cover the pan and cook it for 12-15 minutes on low flame until the tomatoes get mushy.
14. Switch off the flame and put the pan down. Discard the bay leaf from the mixture. Allow the mixture to cool down completely to room temperature.
15. Transfer the mixture to the jar of a grinder and close the lid. Grind it till smooth.
16. For an extra smooth restaurant-like gravy, you can sieve the masala. Add some water into the jar of the grinder and sieve it too for zero wastage. Keep it aside. This step is completely optional.
17. For the egg butter masala gravy, put a pan on flame and add 1 tablespoon of butter into it.
18. Add the strained masala paste into the pan and give a nice mix.
19. Now add salt, ½ teaspoon turmeric powder, 1 teaspoon red chilli powder and mix it well. Cook the masala on low flame for 2-3 minutes.
20. Add ½ teaspoon garam masala and mix it well.
21. Add 1 cup water to the pan and give a nice stir.
22. Add 1 teaspoon of sugar, 3 tablespoons of cream and mix it well. Cover the pan and put the flame on high until the gravy starts bubbling.
23. Turn the flame low and add eggs to the pan. Mix the eggs nicely so each egg gets coated with the gravy. Cover the pan and cook it on low flame for 2 minutes.
24. At the final stage, mash ½ tablespoon kasuri methi in your palm and sprinkle it on the gravy. Mix it evenly
25. Check the salt and add more if required. Then switch off the flame. Now your egg butter masala is ready to serve.