Here’s a delicious egg butter masala curry for all of you egg curry lovers. The recipe for egg butter masala gravy is incredibly easy and delicious. I love to serve it with steamed rice, Naan or Paratha. Tried and tested recipe that makes a perfect egg butter masala each time. It is ready in 30 Minutes.
Egg butter masala is mildly spicy and rich curry. Boiled eggs in smooth vibrant makhani gravy is one of my favourite curry to serve with steamed rice. And, egg butter masala with Nan feels like heaven on my plate as well as palate. You all know how much I love egg curries, sometimes I think If I start making egg curry everyday I can go on at least one and half a month without repeating the recipes. Yes! the humble egg is that versatile. If you love eggs, it is one of my best egg curry recipe which is always a hit with friends and family.
Inspired from paneer butter masala it is perfect for the times when I need something special with ordinary ingredients. Best thing about egg butter masala which is also known as makhani anda curry is, I can make this with easily available ingredients in the pantry.
In this recipe of egg butter masala I used freshly made makhani gravy. The gravy base is same as my makhani gravy base. You can make makhani gravy base in advance and use the same in Making makhani paneer, or paneer butter masala, as well as butter chicken. All you need is some butter and oil add makhani gravy base, some milk and boiled eggs for a delicious gravy to enjoy with Naan, laccha paratha, or with steamed rice just like I do.
Egg Butter Masala Recipe Video
Recipe Notes for Egg Butter masala recipe
- I skipped adding extra cream in this recipe. To make the makhani gravy richer you can add 2-3 tbsp of cashew paste or cream after switching off the heat.
- While making any egg curry always slit the eggs so the eggs absorb all the 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 over cook the masala. Perfect makhani gravy should neither be over cooked nor under cooked.