Easy Egg Butter Masala Curry Recipe

Egg butter masala is of most delicious, easy and simple egg curry recipe. This is delicious restaurant style egg curry recipe is perfect for steamed rice and makes a great weeknight dinner.

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

1. Eggs
2. Veggies: onion, Tomatoes, ginger, green chillies
3. Oil & Butter Butter
4. Whole Spices:  Cinnamon
5. Spices: Salt, Red chilli powder, turmeric powder, makhani masala, kasuri methi big pinch
6. Cream or cashew paste (optional)

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.

More Such Recipes

• Easy Egg Curry Recipes For Lockdown
• Spicy Kolhapuri Egg Curry
• Punjabi Egg Curry Masala
• Kerala Mutta Roast
• Kerala Coconut Egg Curry
• Shahi Anda Curry
• Bengali DIm Kosha
• Tari wali Punjabi Egg Curry

📖 Recipe

Easy Egg Butter Masala - Makhani Anda Curry

Egg Butter masala curry or dhaba style anda curry. An easy egg curry recipe to serve with Indian flatbreads, Naan, paratha or chapati. Incredibly delicious egg recipe for dinner. 

4.67 from 6 votes

Print Pin Rate

Course: curry

Cuisine: Indian, indian cuisine, north indian, punjabi

Diet: Diabetic, Gluten Free

Keyword: egg, egg curry recipe, egg recipes, eggs

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 2

Calories: 365kcal

Author: Rekha Kakkar

Ingredients

• 4 Eggs hard boiled
• 1 onion big
• 3 Tomatoes medium size
• 1 inch ginger
• 2-3 green chillies
• Butter 3 tbsp
• Oil 1 tbsp
• inch Cinnamon ½pc
• Salt to taste
• 1 teaspoon Red chilli powder
• ¼ teaspoon turmeric powder
• 1 teaspoon makhani masala
• kasuri methi big pinch
• 2-3 Cream or cashew paste optional

Instructions

• Heat 2 tablespoons butter in a pan.
• Now to the butter add roughly chopped onion followed by chopped ginger, sliced green chillies and sauté them for a minute.
• Add chopped capsicum/ bell pepper and chopped tomatoes.
• Cook them for 5-6 minutes on medium slow heat.
• Stir it in between and keep pressing the tomatoes with the back of ladle or spoon in the process.
• Switch off the heat when tomatoes are soft and mushy.
• Allow the masala to cool a bit and then blend it into a smooth paste.
• You can strain the masala to remove coarse bits of tomato peels or use it as it is. If you want very smooth gravy strain the masala.
• Now in the same pan heat one tablespoon of oil and one tablespoon butter.
• Add the puréed makhani gravy base in the pan.
• Add salt to taste, red chilli powder, turmeric powder and mix well.
• Cook it for few minutes till masala just about starts to release oil. Be careful not to over cook the gravy base.
• Add makhani masala if you are using it.
• Now add few tablespoons of water to the masala and make slits in the boiled eggs.
• Add the boiled eggs to the makhani gravy and coat them well with the masala.
• Now add 1 cup of water and allow the boiled eggs to simmer In the makhani gravy.
• Finish by adding crushed kasuri methi and cream if you are using.
• Serve it hot with plain rice, naan or paratha.

Video

Nutrition

Calories: 365kcal | Carbohydrates: 17g | Protein: 14g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 359mg | Sodium: 393mg | Potassium: 684mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2674IU | Vitamin C: 35mg | Calcium: 89mg | Iron: 2mg

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