Dive into the rich and creamy world of our Butter Masala Egg Curry, a delightful treat for your taste buds. This recipe is specially crafted for 5-8 boiled eggs, making it perfect for a family meal or a gathering with friends. The aromatic blend of spices, including Kashmiri chili, coriander, and garam masala, combined with the smoothness of cream and butter, creates a gravy that's simply irresistible. Whether you pair it with rice, porota, or your favorite bread, this curry promises a memorable dining experience. Don't miss out on this exquisite dish that's sure to become a staple in your culinary repertoire. Try it today and indulge in the flavors of Butter Masala Egg Curry!

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
1⅛ tsp salt, to taste
2 tsp Kashmiri red chili powder (for color, low 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
Chopped 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!

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