Butter Egg Curry
Author: 
Recipe type: Butter Egg curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Meanwhile, blend tomatoes and cashews together.
  4. 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.
  5. Add the Yogurt,water and simmer for 6 minutes stirring occasionally.
  6. 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.)
Recipe by Relish The Bite at https://www.relishthebite.com/butter-egg-curry/