Hard-boiled eggs simmered in a rich, creamy, and slightly sweet tomato gravy. This comforting North Indian curry is a fantastic alternative to chicken butter masala and pairs perfectly with naan or rice.
Prep15 min
Cook30 min
Soak15 min
Servings4
Serving size: 2 eggs(Serving includes 2 eggs and about 1 cup of curry.)
395cal
16gprotein
16gcarbs
Ingredients
8 pcs Eggs (large, hard-boiled)
2 medium Onion (finely chopped)
2 cup Tomato Purée (from about 4 large ripe tomatoes)
0.25 cup Cashews (soaked in warm water for 20 minutes)
Soft, fluffy, and chewy naan bread, straight from the tawa to your plate. Topped with fragrant garlic and melted butter, it's the perfect partner for any rich North Indian curry. A restaurant favorite you can easily make at home.
Creamy, aromatic Egg Butter Masala with melt-in-mouth Garlic Naan. Protein-packed comfort food!
This north_indian dish is perfect for lunch or dinner. With 785.54 calories and 23.91g of protein per serving, it's a nutritious choice for your meal plan.
31gfat
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom (lightly crushed)
1.5 tsp Kashmiri Red Chilli Powder (provides color, adjust to taste)
0.5 tsp Turmeric Powder
2 tsp Coriander Powder
1 tsp Garam Masala
1 tbsp Kasuri Methi (dried fenugreek leaves)
3 tbsp Heavy Cream
1 tsp Sugar (to balance acidity)
1.5 tsp Salt (or to taste)
1.5 cup Water (warm)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare Eggs and Cashew Paste
Peel the hard-boiled eggs and make a few shallow, lengthwise slits on each one. This helps them absorb the gravy's flavor.
Optional but recommended: Heat 1 tsp of oil in a pan, add the slit eggs with a pinch of salt and red chilli powder, and sauté for 2-3 minutes until they are lightly golden. Set aside.
Drain the soaked cashews and blend them with 3-4 tablespoons of water in a small blender until you have a completely smooth, creamy paste. Set aside.
2
Sauté Aromatics and Spices
Heat the oil and butter together in a heavy-bottomed pan or kadai over medium heat.
Once the butter has melted, add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamoms. Sauté for about 30-40 seconds until they become fragrant.
Add the finely chopped onions and cook, stirring frequently, for 8-10 minutes until they are soft and golden brown.
Add the ginger-garlic paste and slit green chillies. Sauté for another 1-2 minutes until the raw aroma disappears.
3
Build the Masala Gravy
Reduce the heat to low. Add the spice powders: turmeric powder, Kashmiri red chilli powder, and coriander powder. Stir for 30 seconds to prevent them from burning.
Immediately pour in the tomato purée and add the salt. Increase the heat back to medium and cook for 8-10 minutes, stirring occasionally. The gravy is ready when it thickens and you see oil separating at the edges.
Stir in the prepared cashew paste and cook for another 2-3 minutes, stirring continuously, until it is well incorporated into the masala.
4
Simmer and Finish the Curry
Add 1.5 cups of warm water, sugar, and garam masala. Mix well and bring the gravy to a gentle simmer.
Carefully add the boiled (and optionally fried) eggs to the gravy. Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes. This allows the eggs to absorb the flavors.
Turn off the heat. Crush the kasuri methi between your palms and sprinkle it over the curry. Gently stir in the heavy cream.
Garnish with fresh coriander leaves. Let it rest for 5 minutes before serving hot with naan, roti, or basmati rice.
Servings
4
Serving size: 1 naan
391cal
8gprotein
52gcarbs
17gfat
Ingredients
2 cup All-Purpose Flour (Approx. 250g)
1 tsp Instant Yeast
1 tsp Sugar
0.75 tsp Salt
0.25 cup Curd (Plain yogurt, at room temperature)
2 tbsp Vegetable Oil (Plus more for greasing)
0.5 cup Lukewarm Water (Adjust as needed)
3 tbsp Butter (Melted, for brushing)
6 clove Garlic (Finely minced)
2 tbsp Coriander Leaves (Finely chopped)
Instructions
1
Prepare the Dough
In a large bowl, whisk together the all-purpose flour and salt. Make a well in the center.
In a separate small bowl, combine the lukewarm water, sugar, and instant yeast. Let it sit for 5-7 minutes until the mixture becomes frothy. This indicates the yeast is active.
Pour the frothy yeast mixture, curd, and vegetable oil into the well of the flour.
Gently mix with your fingers or a spatula to bring everything together, then transfer to a lightly floured surface.
Knead the dough for 10-12 minutes until it is soft, smooth, and elastic. It should be slightly tacky but not sticky.
2
Proof the Dough
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat lightly with oil.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rest in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
While the dough is rising, prepare the garlic butter.
In a small bowl, combine the melted butter, minced garlic, and finely chopped coriander leaves. Mix well and set aside.
4
Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 4 equal portions and roll each portion into a smooth ball.
Working with one ball at a time on a lightly floured surface, roll it into a teardrop or oval shape, about 8 inches long and 1/4 inch thick.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over high heat until it's very hot.
Carefully place the shaped naan onto the hot tawa. Cook for about 60-90 seconds, until you see large bubbles forming on the surface.
Flip the naan and cook the other side for another 1-2 minutes until golden brown spots appear.
For a tandoor-like char (optional, for gas stoves only): Using a pair of tongs, carefully lift the naan and hold it directly over a low-medium flame for 15-20 seconds, turning continuously until it puffs up and develops light char marks. Be very careful during this step.
Repeat the process for the remaining dough balls.
6
Garnish and Serve
As soon as each naan is cooked, immediately brush it generously with the prepared garlic butter.
