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: 1 serving(Serving includes 2 eggs and about 1 cup of curry.)
442cal
18gprotein
25gcarbs
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)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Creamy, melt-in-mouth Egg Butter Masala with fragrant basmati rice. A soul-satisfying treat for your taste buds!
This north_indian dish is perfect for dinner. With 703.9 calories and 23.169999999999998g 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 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
