Egg butter masala is mildly spicy and rich egg curry. Boiled egg masala in smooth vibrant makhani gravy is one of my favourite curry recipes to serve with steamed rice. Also this butter masala gravy with Naan feels like heaven on my plate as well as palate. If you like to try a lighter egg curry recipe you may like to try everyday tariwali egg curry, Also, another slightly rich dhaba style egg curry recipe is Punjabi egg masala curry recipe. You all know how much I love egg curries. There’s such a lot of variations of egg curry recipes I start making egg curry recipe every day I can go on at least one and half a month without repeating the recipes. The humble egg is that versatile. If you love eggs, I am sure this egg curry recipe will hit all the right spots.
Ingredients
How To Make It
In this north Indian style egg butter masala, I have used freshly made masala of makhani gravy.First You need boiled eggs so while you are preparing gravy you can make boiled eggs on the side. Here’s how to make perfect boiled eggs, How to make Instant pot eggs.
Can You Make it in Advance
The gravy base is same as my makhani gravy base. So you can make the gravy ahead of time and add boiled eggs to make egg butter masala. You can use makhani gravy base in making makhani paneer, or paneer butter masala, as well as butter chicken. So most of the times I make this makhani sauce during my weekend Meal prep when I plan my weekly Indian meal plans. For putting together just heat butter and oil add makhani gravy base, some milk and boiled eggs for a delicious gravy to enjoy with Chapathi, laccha paratha, or with steamed rice just like I do.
Recipe Notes for Egg Butter masala curry recipe
I skipped adding extra cream in this recipe. To make the makhani gravy richer you can add 2-3 tablespoon of cashew paste or cream after switching off the heat. While making any egg curry always slit the eggs so the eggs absorb all flavours of makhani gravy. I added dry makhani masala for extra taste. If you do not have that you can skip that. Do not brown the masala or overcook the masala. Perfect makhani gravy should neither be overcooked nor undercooked.
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