Quick 30-minute butter egg curry –> creamy and packed full of flavor. It’s all cooked all in one pan and goes great with a side of hot rice or naan!
This is a sponsored post with Egg Farmers of Canada. All ideas and opinions are my own.
About butter egg curry
Is there a rule that it should always be butter chicken? I don’t think so. So, I made this butter egg curry instead 🙂 and I have even made butter mushroom curry and it taste great. The main ingredients are butter, cashews and a good garam masala I would say for this recipe. Eggs are staple at my home. If I am running out of time, I make eggs in some form and the family/friends are happy. I know most people have eggs for breakfast. However, I make eggs for lunch and dinner like curries or dosa (Indian crepes) with eggs. I love making Indian food and I crave Indian food always. If not, the next would be Mexican and pizza. Recently after all the vacations and work stress, I am cooking a lot of Indian to just make me happy at home. Holidays are coming up which means lots of fun and also we are always busy and we’re always short on time. So, I wanted to post some recipe which is fancy but quick to make.
What is your favorite time saving recipe when the holidays come around? Tell me about it.
Giving back to the community
It is highly important to give back to the community and I am happy to team up with Canadian egg farmers & food banks Canada as they are great believers in that as well. Holidays are coming up and sharing is important … this is my friendly reminder on encouraging Canadians to inspire others to give back by sharing their simple and delicious #RecipesThatGive on social media and donating food, funds or time to their local food bank.
As most readers/friends know, I am from Canada and I knew about this info only two weeks back:
- Canadian egg farmers donate more than 1.4 million eggs to their local food banks every year.
- 1 in 3 people helped by food banks are children and youth.
- More than a million visits are made to a food bank in Canada each month.
If you have more suggestions to give back to the community this season, please comment or message me 🙂 Sharing is caring always!
Look for more egg recipes: https://www.eggs.ca/
My other favorite Egg Recipes: Quick simple egg curry in 20 minutes, easy egg pepper fry, Egg omlette kurma, Indian style scrambled eggs
- EGGS – 4
- Oil – 1 Tablespoon
- Butter – 1 Tablespoon
- Onion – 1 Medium, chopped finely
- Garlic – 3 cloves, minced or crushed
- Fresh ginger – 1 inch, minced or crushed
- Cashews – 8
- Tomato – 2 small
- Garam masala – 2 teaspoon
- kashmiri Chilli powder – 1 tablespoon (if you can’t take spice much, reduce to 2 tsp)
- Cumin powder– 1 teaspoon
- Coriander powder– 1 teaspoon
- Black Pepper powder – ¼ tsp
- Salt – 1 tsp
- water - ½ cup
- Yogurt – 3 tbsp
- Boil the eggs : Heat a small pot and add the eggs with water just to cover them. Boil for 15 mins and take the shells off. Keep it aside. Cut them into halves (or). Slit the eggs here and there for the spices to get in.
- Meanwhile, Heat a large skillet or medium saucepan over medium-high heat. Add the oil, butter, garlic, ginger and onions and cook them down until onions are lightly golden, about 3-4 minutes.
- Meanwhile, blend tomatoes and cashews together.
- Add the tomato cashews paste, garam masala, chilli powder, cumin powder, coriander powder, black pepper powder, salt and cook for 5-6 minutes or until everything is cooked through.
- Add the Yogurt,water and simmer for 6 minutes stirring occasionally.
- If the consistency is in a curry form (if not, add water), add the eggs and simmer for 1-2 minutes and switch off. (Serve over Basmati rice or with naan.)
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