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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.
For 4 servings
Prepare Eggs and Cashew Paste
Sauté Aromatics and Spices
Build the Masala Gravy
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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.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 441.69 calories per serving with 18.24g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer and Finish the Curry
Replace the eggs with 250g of paneer cubes. Lightly pan-fry the paneer before adding it to the gravy at the end.
Use 250g of extra-firm tofu instead of eggs. Replace butter with more oil and use full-fat coconut cream or more cashew cream instead of dairy cream.
Add 1/2 cup of green peas or diced bell peppers along with the tomato purée for added nutrition and texture.
For a nut-free version, substitute the cashews with 2 tablespoons of melon seeds (magaz) or poppy seeds, soaked and ground into a paste.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Cashews provide monounsaturated fats, which are beneficial for heart health by helping to reduce bad cholesterol levels.
Spices like turmeric (containing curcumin) and ginger have natural anti-inflammatory and antioxidant properties that support overall wellness.
A single serving of Egg Butter Masala (about 2 eggs and gravy) contains approximately 450-500 calories, depending on the amount of butter, oil, and cream used.
Egg Butter Masala is a rich and indulgent dish. While eggs provide excellent protein, the gravy is high in fat and calories from butter, cream, and cashews. It's best enjoyed in moderation as part of a balanced diet.
Yes, you can. To achieve a similar creamy texture, you can substitute the cashews with an equal amount of blanched almonds or 2 tablespoons of melon seeds (magaz), soaked and blended into a fine paste.
Store leftover Egg Butter Masala in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The gravy may thicken, so you might need to add a splash of water.
Absolutely. You can prepare the gravy (up to the end of Step 3) and store it in the refrigerator for 2-3 days or freeze it for up to a month. When ready to serve, simply reheat the gravy, add water to adjust consistency, and then add the boiled eggs and finish the recipe.